# Aroma Profile of Monovarietal _Pet-Nat_ Ciders: The Role of Croatian Traditional Apple Varieties
## 3 Results and Discussion
### Volatile Compounds in Sparkling Pet-Nat Ciders
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline  & \multicolumn{2}{c}{\({}^{\prime}\)**Božicnica\({}^{\prime}\)**} & \multicolumn{2}{c}{\({}^{\prime}\)**Bobvac\({}^{\prime}\)**} & \multicolumn{2}{c}{\({}^{\prime}\)**Cvenka\({}^{\prime}\)**} & \multicolumn{2}{c}{**ANOVA**} \\ \hline
**Compounds** & **Mean** & **SD** & **Mean** & **SD** & **Mean** & **SD** & **F** & \(p\)** \\ \hline
**(6Z)-Nonen-1-ol**ol** & **7.31 ab** & **0.10** & **7.70 a** & **0.11** & **7.44 b** & **0.11** & **7.01** & **0.07** \\
**1-Butanol** & **3143.91 a** & **4.91** & **2212.90 c** & **31.61** & **2402.54 b** & **34.32** & **346.29** & **0.00** \\
**Isomaryl alcohol** & **1282.24 b** & **1832.1** & **1162.94 b** & **166.13** & **11360.83 b** & **162.29** & **41.68** & **0.01** \\
**1-Decanol** & **5119.16 a** & **73.15** & **1524.6 b** & **22.03** & **1266.84 b** & **17.81** & **4532.56** & **+0.0001** \\
**1-Dodecanol** & **5683.32 a** & **80.69** & **1905.21 c** & **28.07** & **2224.13 b** & **31.77** & **3052.26** & **+0.0001** \\
**1-Hexanol** & **8133.26 b** & **116.18** & **9884.79 a** & **141.35** & **7959.835 b** & **108.51** & **191.75** & **0.00** \\
**1-Octanol** & **962.24 a** & **138** & **24.64 c** & **0.35** & **28.60 b** & **0.41** & **4457.47** & **+0.0001** \\
**1-Octen-3-ol** & **37.87 b** & **0.54** & **39.74 a** & **0.57** & **33.06 c** & **0.47** & **85.50** & **0.00** \\
**1-Pentanol** & **1936.05 b** & **27.66** & **2317.47 a** & **33.10** & **1811.43 b** & **25.88** & **164.83** & **0.00** \\
**1-Propanol** & **5136.21 a** & **107.38** & **3679.34 c** & **76.90** & **4466.41 b** & **93.35** & **2311.56** & **+0.0001** \\
**3-ethoxy-1-propanol** & **1088.43 b** & **22.75** & **12880.10 a** & **26.75** & **1018.51 b** & **21.29** & **65.27** & **0.00** \\
**5[-R*]**1-2-3-butanediol** & **36.62 b** & **0.77** & **4022.24** & **0.84** & **2578.8 c** & **0.54** & **214.14** & **0.00** \\
**2-Dehydro-4-oxo-/-jsonol** & **7.69 b** & **0.16** & **9.35 a** & **0.20** & **6.36 b** & **0.18** & **164.72** & **0.00** \\
**2-Furamethanol** & **1018.2e** & **2.13** & **218.51 a** & **4.57** & **121.92 b** & **2.55** & **73.48** & **+0.0001** \\
**2-Heptanol** & **17.19 a** & **0.86** & **5.80 c** & **0.12** & **11.35 b** & **0.24** & **972.62** & **+0.0001** \\
**(E)-2-Hexen-1-ol**ol** & **43.00 b** & **0.90** & **511.88 a** & **1.08** & **44.67 b** & **0.93** & **46.42** & **0.01** \\
**2-Nonanol** & **9.61 a** & **0.02** & **9.04 a** & **0.18** & **82.22 b** & **0.17** & **27.62** & **0.01** \\
**(E)-2-Octen-1-ol** & **39.36 b** & **0.82** & **44.99 a** & **0.94** & **33.58 c** & **0.70** & **94.55** & **0.00** \\
**3-Ethyl-4-methylpentan-1-ol** & **1799.54 b** & **37.61** & **1202.27 b** & **25.13** & **896.37 c** & **18.73** & **528.20** & **0.00** \\
**(E)-3-Hexen-1-ol** & **456.87 a** & **9.65** & **288105** & **5.29** & **429.29 b** & **8.97** & **346.54** & **0.00** \\
**(E)-3-Hexen-1-ol** & **218.66 b** & **4.57** & **267.90 b** & **5.60** & **193.54 b** & **321.31** & **315.73** & **0.00** \\
**3-Methylpentan-1-ol** & **9804.43 a** & **27.10** & **816.09 b** & **22.63** & **840.54 b** & **23.31** & **26.29** & **0.01** \\
**3-Octanol** & **43.30 a** & **1.20** & **38.79 b** & **1.08** & **32.68 c** & **0.91** & **49.80** & **0.00** \\
**6-Methyl-5-hepten-2-ol** & **9.57 b** & **0.27** & **9.15 b** & **0.25** & **11.90 a** & **0.33** & **57.62** & **0.00** \\
**(Z)-3-Octen-1-ol** & **66.42 b** & **1.84** & **1519.98 a** & **4.24** & **53.96**  
\begin{table}
\begin{tabular}{l c c c c c c c c} \hline \hline  & \multicolumn{2}{c}{**\({}^{\prime}\)Boizicic\({}^{\prime}\)**} & \multicolumn{2}{c}{**\({}^{\prime}\)Bobvac\({}^{\prime}\)**} & \multicolumn{2}{c}{**\({}^{\prime}\)Cvenka\({}^{\prime}\)**} & \multicolumn{2}{c}{**ANOVA**} \\ \hline
**Compounds** & Mean & SD & Mean & SD & Mean & SD & F & \(p\) \\ \hline Dodecanoic acid & 18.92 b & 0.41 & 22.4a & 0.48 & 19.69 b & 0.42 & 33.40 & 0.01 \\ Ethyl _trans_-cinamamic acid & 81.99 a & 1.34 & 61.78 ab & 1.33 & 82.96 b & 12.5 & 6.06 & 0.09 \\ Heptanoic acid & 43.29 b & 1.25 & 56.46 a & 16.03 & 47.00 b & 1.36 & 45.68 & 0.01 \\ Hexanoic acid & 87.022 a & 169.48 & 5761.55 ab & 166.29 & 8307.99 b & 153.20 & 6.72 & 0.08 \\ 2-Ethyl-Hexanoic acid & 103.37 b & 2.98 & 141.44 a & 3.30 & 120.97 a & 34.49 & 14.83 & 0.03 \\ Nonanoic acid & 67.24 b & 1.94 & 73.77 a & 2.19 & 64.67 b & 1.87 & 16.83 & 0.02 \\ Octanoic acid & 88.43 a & 10.92 & 222.36 b & 78.57 & 2966.22 b & 85.61 & 80.83 & 0.00 \\ Propanoic acid & 73.99 b & 1.59 & 81.93 a & 17.95 & 74.62 b & 1.61 & 12.31 & 0.04 \\ 2-Methyl-propanoic acid & 322.07 b & 6.94 & 855.02 b & 11.99 & 293.88 c & 93.88 & 695.00 & \(<\)0.001 \\ Undecanoic acid & 8.52 b & 0.18 & 10.04 a & 0.22 & 8.81 b & 0.19 & 33.40 & 0.01 \\
**Total fatty acids** & 12.689.79 a & 282.07 & 116.654.79 & 251.01 & 10.486 b & 241.83 & **27.17** & **0.01** \\ \hline
3-Octanone & 0.63 b & 0.02 & 3.94 a & 0.01 & 0.47 b & 0.01 & 1859.03 & \(<\)0.001 \\
1-Octen-3-one & n.d. & 5.28 a & 0.08 & 3.16 b & 0.05 & 5483.41 & \(<\)0.0001 \\ Nonanal & 8.61 a & 0.25 & 8.37 b & 0.24 & 8.45 ab & 0.24 & 0.52 & 0.64 \\
**Total carbonyls** & 9.25 c & 0.23 & 17.9 a & 0.21 & **12.08 b** & **0.28** & **625.37** & **0.00** \\ \hline \(allo\)-Ocimee & n.d. & 13.76 a & 0.19 & n.d. & 10.01 & \(<\)0.001 \\ \(a\)-Ocimee & n.d. & 11.42 a & 0.16 & n.d. & & 10,201.00 & \(<\)0.001 \\ \(a\)-Terpinene & 8.31 a & 0.12 & n.d. & n.d. & & 10,201.00 & \(<\)0.001 \\ Menthol & 6.42 b & 0.19 & 25.98 a & 0.74 b & 6.10 b & 0.18 & 1232.21 & \(<\)0.001 \\ \(cis\)-\(\beta\)-Bisabolene & 5.81 a & 0.01 & 5.16 a & 0.11 & 51.8 a & 0.11 & 1.42 & 0.37 \\ _cis-\(\beta\)-F_-F_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_--_-_--_-Higher alcohols (HAs) formation is an important criterion to determine the quality of any fermented beverage as the most abundant group of VCs [50].