## 3 Results and Discussion
### Cider VOC Profiles Resulting from Different Yeast Strains
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Edinburgh Yeast** & \begin{tabular}{c} **Relative** \\ **Peak Area** \\ \end{tabular} & \
\begin{tabular}{c} **Retention** \\ **Time (min)** \\ \end{tabular} & **NIST (\%) \({}^{\text{a}}\)** & **Odor Descriptor** &
\begin{tabular}{c} **Perception** \\ **Threshold (ug L\({}^{\text{-1}}\))** \\ \end{tabular} \\ \hline Ethyl octanoate & 1.00 & 22.1 & 92.3 & Fruity, candy, pineapple b,c & 580 b \\ Ethyl decanoate & 0.85 & 31.0 & 89.1 & Fruity, grape b & 200 b \\
3-methyl-1-butanol & 0.18 & 3.1 & 69.0 & Alcohol, nail polish, & 30,000 b \\ Ethyl hexanoate & 0.16 & 12.3 & 85.5 & fruity, strawberry, green & 14 b \\ Ethyl benzoate & 0.14 & 20.6 & 77.3 &
\begin{tabular}{c} Camomile, flower, cery, \\ fruit d \\ \end{tabular} & 60 e \\ Ethyl dodecanoate & 0.11 & 38.9 & 82.3 & Candy, floral, waxy, soap b & 1500 b \\
4-ethyl-2-methoxyphenol & 0.11 & 25.6 & 81.1 & Phenolic, smoked f & 6.9 f \\
2-phenylethyl alcohol & 0.11 & 17.8 & 84.3 & Rose, honey g & 390 b \\
1-hexanol & 0.09 & 6.5 & 69.0 & Herbaceous, fatty, floral b & 110 b \\
4-ethylphenol & 0.08 & 20.7 & 85.3 & Phenolic, leather g\({}^{\text{h}}\) & 21 s \\ Decanoic acid & 0.07 & 30.3 & 97.3 & Rancid fat, animal b & 1000 b \\ \hline
**Belgian II Yeast** & **RPA** & **RT (min)** & **NIST (\%)** & **Odor Descriptor** & **PT (ug L\({}^{\text{-1}}\))** \\ \hline Ethyl octanoate & 1.00 & 22.1 & 89.1 & Fruity, candy, pineapple b,c & 580 b \\ Ethyl decanoate & 0.86 & 31.0 & 88.9 & Fruity, grape b & 200 b \\
2-phenylethyl alcohol & 0.23 & 17.8 & 83.5 & Rose, honey g & 390 b \\ Ethyl hexanoate & 0.19 & 12.3 & 88.6 &
\begin{tabular}{c} Fruity, strawberry, green \\ apple b \\ \end{tabular} & 14 b \\
3-methyl-1-butanol & 0.14 & 3.1 & 41.7 & \
\begin{tabular}{c} Alcohol, nail polish, \\ whiskey b \\ \end{tabular} & 30,000 b \\ Ethyl benzoate & 0.12 & 20.6 & 67.0 &
\begin{tabular}{c} Fruity, strawberry, green \\ apple b \\ \end{tabular} & 60 e \\
4-ethyl-2-methoxyphenol & 0.09 & 25.6 & 80.4 & Phenolic, smoked f & 6.9 f \\
1-hexanol & 0.07 & 6.5 & 66.1 & Herbaceous, fatty, floral b & 110 b \\ Decanoic acid & 0.07 & 30.2 & 98.0 & Rancid fat, animal b & 1000 b \\ Ethyl dodecanoate & 0.06 & 38.9 & 85.9 & Candy, floral, waxy, soap b & 1500 b \\ \hline
**French Saison Yeast** & **RPA** & **RT (min)** & **NIST (\%)** & **Odor Descriptor** & **PT (ug L\({}^{\text{-1}}\))** \\ \hline Ethyl octanoate & 1.00 & 22.1 & 93.3 & Fruity, candy, pineapple b,c & 580 b \\ Ethyl decanoate & 0.50 & 31.0 & 88.6 & Fruity, grape b & 200 b \\
3-methyl-1-butanol & 0.15 & 3.1 & 42.5 & \
\begin{tabular}{c} Alcohol, nail polish, \\ whiskey b \\ \end{tabular} & 30,000 b \\ Ethyl hexanoate & 0.15 & 12.3 & 91.9 &
\begin{tabular}{c} Fruity, strawberry, green \\ apple b \\ \end{tabular} & 14 b \\
2-phenylethyl alcohol & 0.12 & 17.8 & 86.3 & Rose, honey g & 390 b \\ Ethyl dodecanoate & 0.09 & 38.9 & 83.3 & Candy, floral, waxy, soap b & 1500 b \\ Ethyl benzoate & 0.09 & 20.5 & 71.4 & \begin{tabular}{c} Fruity, candy, pineapple b,c \\ whiskey b \\ \end{tabular} & 30,000 b \\ Ethyl benzoate & 0.07 & 30.5 & 99.0 & \
\begin{tabular}{c} Fruity, strawberry, green \\ apple b \\ \end{tabular} & 100 b \\ Ethyl hexanoate & 0.07 & 30.5 & 99.0 &
\begin{tabular}{c} Fruity, strawberry, green \\ apple b \\ \end{tabular} \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Major (>0.05 relative peak area) volatile compounds identified in cider fermented (six months) with the same apple juice and different _S. cerevisiae_ yeast strains. Retention times (RT) and perception thresholds (PT) are listed. The vast majority of species observed in these ciders were esters (19), followed by higher alcohols (4), phenols (2), and fatty acids (2). Eleven common compounds were observed in all ciders at varying abundances: ethyl octanoate, ethyl decanoate, ethyl decanoate, ethyl hexanoate, ethyl benzoate, ethyl acetate, decanoic acid, 2-phenylethyl alcohol, 1-hexanol, 3-methyl-1-butanol, and 4-ethyl-2-methoxyphenol.