# How Different Fermentation Type Affects Volatile Composition of Plum Jerkums
## 3 Results and Discussion
### Volatile Compounds of Fresh Plum Musts
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline
**Compounds** & **LRI 2** & **[PERSON]** & **[PERSON]** & **[PERSON]** & **C\&anska** & **OT 4** & **Sig.** & **Characteristic** \\
**[ng/L]** & & **[PERSON]** & **[PERSON]** & **[PERSON]** & **[PERSON]** & **OT 4** & **Sig.** & **Characteristic** \\ \hline \hline \multicolumn{2}{c}{Esters} & & & & & & & \\ \hline Ethyl acetate & 868 & 6667 \({}^{\text{b}}\) & 5966 \({}^{\text{b}}\) & 6540 \({}^{\text{b}}\) & 10118 \({}^{\text{a}}\) & 5000 & \({}^{\text{*}}\) & sweet, solvent \\ \hline Isobutyl acetate & 1011 & 5.5 \({}^{\text{b}}\) & 10.6 \({}^{\text{ab}}\) & 5.4 \({}^{\text{b}}\) & 16.4 \({}^{\text{a}}\) & 66 & **+** & fig-like, banana \\ \hline Ethyl butanoate \({}^{\text{3}}\) & 1033 & 112 \({}^{\text{b}}\) & 112 \({}^{\text{b}}\) & 119 \({}^{\text{b}}\) & 229 \({}^{\text{a}}\) & 1 & *** & pineapple \\ \hline Ethyl 2-methylbutyrate & 1048 & 7.6 \({}^{\text{a}}\) & 8.0 \({}^{\text{a}}\) & 10.9 \({}^{\text{a}}\) & 12.3 \({}^{\text{a}}\) & 0.3 & ns & berry, tropical \\ \hline Butyl butanoate & 1215 & 151 \({}^{\text{a}}\) & 0 \({}^{\text{b}}\) & 0 \({}^{\text{b}}\) & 0 \({}^{\text{b}}\) & 100 & *** & fruity banana \\ \hline Ethyl hexanoate & 1230 & 23 \({}^{\text{a}}\) & 15 \({}^{\text{a}}\) & 21 \({}^{\text{a}}\) & 24 \({}^{\text{a}}\) & 1 & ns & pineapple \\ \hline Hexyl butanoate & 1416 & 10.5 \({}^{\text{a}}\) & 0 \({}^{\text{b}}\) & 10.7 \({}^{\text{a}}\) & 2.2 \({}^{\text{b}}\) & 250 & *** & green, fruity, every vegetative \\ \hline Ethyl octanoate & 1438 & 7.8 \({}^{\text{ab}}\) & 6.7 \({}^{\text{b}}\) & 9.2 \({}^{\text{ab}}\) & 12.4 \({}^{\text{a}}\) & 15 & \({}^{\text{*}}\) & Fruity, winey, sweet \\ \hline
3-hexenyl butanoate & 1464 & 0.5 \({}^{\text{bc}}\) & 0 \({}^{\text{c}}\) & 1.8 \({}^{\text{b}}\) & 10.1 \({}^{\text{a}}\) & 20,000 & *** & Fresh, green apple, fruity \\ \hline Hexyl hexanoate & 1585 & 0.6 \({}^{\text{a}}\) & 0 \({}^{\text{b}}\) & 0.6 \({}^{\text{a}}\) & 0 \({}^{\text{b}}\) & 6.4 & **+** & Herbaceous \\ \hline Ethyl decanoate & 1612 & 311 \({}^{\text{b}}\) & 382 \({}^{\text{ab}}\) & 311 \({}^{\text{b}}\) & 474 \({}^{\text{a}}\) & 510 & * & Sweet, fatty, nut-like, winey \\ \hline
1-methylethyl dodecanoate & 1800 & 2.4 \({}^{\text{d}}\) & 24.6 \({}^{\text{a}}\) & 9.3 \({}^{\text{b}}\) & 5.3 \({}^{\text{c}}\) & - & *** & - \\ \hline Ethyl dodecanoate & 1812 & 210 \({}^{\text{a}}\) & 261 \({}^{\text{a}}\) & 242 \({}^{\text{a}}\) & 208 \({}^{\text{a}}\) & 2000 & ns & Oily, fatty, floral \\ \hline Ethyl tridecanoate & 1994 & 0 \({}^{\text{b}}\) & 34 \({}^{\text{a}}\) & 0 \({}^{\text{b}}\) & 60 \({}^{\text{a}}\) & - & *** & - \\ \hline Ethyl tetradecanoate & 2093 & 37 \({}^{\text{b}}\) & 44 \({}^{\text{b}}\) & 35 \({}^{\text{b}}\) & 85 \({}^{\text{a}}\) & 4000 & *** & Mild, wavy, soapy \\ \hline Alcohols & & & & & & & \\ \hline
1-butanol & 1144 & 18.6 \({}^{\text{b}}\) & 0 \({}^{\text{b}}\) & 83.7 \({}^{\text{a}}\) & 0 \({}^{\text{b}}\) & 500 & *** & banana harsh \\  & & & & & & & alcoholic sweet \\ \hline
1-hexanol & 1348 & 2088 \({}^{\text{bc}}\) & 3001 \({}^{\text{b}}\) & 8691 \({}^{\text{a}}\) & 1112 \({}^{\text{c}}\) & 2500 & *** & herbal ethereal \\  & & & & & & &  alcoholic green \\ \hline
3-hexen-1-ol & 1385 & 6.0 \({}^{\text{b}}\) & 8.9 \({}^{\text{b}}\) & 4.5 \({}^{\text{b}}\) & 23.5 \({}^{\text{a}}\) & 70 & *** & grassy-green freshly \\  & & & & & & &  cut grass \\ \hline
2-hexen-1-ol & 1409 & 10.6 \({}^{\text{a}}\) & 4.9 \({}^{\text{b}}\) & 4.6 \({}^{\text{b}}\) & 2.2 \({}^{\text{b}}\) & 400 & *** & Sharp green leafy \\ \hline
2-ethyl-1-hexanol & 1487 & 2.8 \({}^{\text{a}}\) & 0 \({}^{\text{c}}\) & 2.2 \({}^{\text{ab}}\) & 1.5 \({}^{\text{b}}\) & 138 & *** & citrus fresh floral \\  & & & & & & &  oily sweet \\ \hline
1-nonanol & 1642 & 10.2 \({}^{\text{a}}\) & 18.4 \({}^{\text{a}}\) & 12.0 \({}^{\text{a}}\) & 10.3 \({}^{\text{a}}\) & 50 & ns & citrus \\ \hline Benzyl alcohol & 1858 & 4.7 \({}^{\text{a}}\) & 2.5 \({}^{\text{a}}\) & 3.7 \({}^{\text{a}}\) & 4.0 \({}^{\text{a}}\) & 10,000 & ns & floral rose phenolic \\  & & & & & & & & & & \\ \hline Phenol & 1972 & 0.1 \({}^{\text{b}}\) & 0.5 \({}^{\text{ab}}\) & 0.5 \({}^{\text{ab}}\) & 0.9 \({}^{\text{a}}\) & 5900 & \({}^{\text{*}}\) & phenolic plastic \\  & & & & & & rubber \\ \hline
2-phenoxyethanol & 2114 & 0.5 \({}^{\text{a}}\) & 0 \({}^{\text{b}}\) & 0.6 \({}^{\text{a}}\) & 0.4 \({}^{\text{ab}}\) & - & * & mild rose balsam \\  & & & & & & & cinnamyl \\ \hline \hline \end{tabular}
\end{table}