# Chemical Characterization of Cider Produced in Hardanger--From Juice to Finished Cider
## 3 Results and Discussion
### Volatile Compounds in Apple Juice and in Cider  
In this study, seven ethyl esters of fatty acids, four ethyl esters of branched fatty acids, ten acetate esters, four C6-Alcohols, and two ethyl esters of hydroxycinnamic acids were analysed in juice and finished ciders. The aromatic compounds analysed are listed in Table S5, which include descriptions of odour and odour thresholds from the literature, and the results are presented in Tables 4 and S6. \begin{table}
\begin{tabular}{c c c c c} \hline \hline  & & **Juice (mg L\({}^{-1}\))** & & **Cider (mg L\({}^{-1}\))** \\ \hline
**Parameter** & **Variety** & **N** & **Mean (Min–Max)** & **N** & **Mean (Min–Max)** \\ \hline \multicolumn{5}{c}{Ethyl esters of aliphatic acids} \\ \hline \multirow{5}{*}{Ethyl propanoate} & Aroma & 5 & 105 (39.6–253) & 7 & 270 (84.8–589) \\  & Discovery & 3 & 141 (38.5–316) & 3 & 543 (338–763) \\  & Gravenstein & 5 & 65.7 (38.7–122.7) & 3 & 543 (291–897) \\  & Summerred & 4 & 45.1 (36.0–63.7) & 4 & 219 (121–357) \\ \hline \multirow{5}{*}{Ethyl butyrate} & Aroma & 5 & **709 (163–1346)** & 7 & **648 (240–1149)** \\  & Discovery & 3 & **712 (42.0–1887)** & 3 & 860 (304–1926) \\  & Gravenstein & 5 & **474 (63.0–859)** & 3 & 796 (160–1149) \\  & Summerred & 4 & **195 (56.1–336)** & 4 & 882 (409–1805) \\ \hline \multirow{5}{*}{Ethyl hexanoate} & Aroma & 5 & **47.4 (11.8–59.0)** & 7 & **839 (311–2697)** \\  & Discovery & 3 & **53.5 (4.90–94.8)** & 3 & 964 (798–1114) \\  & Gravenstein & 5 & **49.8 (9.90–66.4)** & 3 & 1109 (687–1626) \\  & Summerred & 4 & **45.7 (12.1–68.5)** & 4 & 2533 (630–6055) \\ \hline \multirow{5}{*}{Ethyl octanoate} & Aroma & 5 & 1.70 (ND–8.50) & 7 & **816 (179–2202)** \\  & Discovery & 3 & 6.17 (ND–18.5) & 3 & **841 (344–1639)** \\  & Gravenstein & 5 & 2.32 (ND–11.6) & 3 & **1258 (514–1885)** \\  & Summerred & 4 & 5.50 (ND–22.0) & 4 & **2171 (535–4523)** \\ \hline \multirow{5}{*}{Ethyl decanoate} & Aroma & 5 & 30.7 (10.0–40.2) & 7 & **198 (8.60–608)** \\  & Discovery & 3 & 48.3 (40.8–62.2) & 3 & **400 (64.0–1005)** \\  & Gravenstein & 5 & 40.6 (17.4–75.8) & 3 & **440 (175–910)** \\  & Summerred & 4 & 38.4 (29.2–53.1) & 4 & **550 (148–866)** \\ \hline \multirow{5}{*}{Ethyl valerate} & Aroma & 5 & 0.72 (0.40–1.5) & 7 & 5.69 (2.10–12.5) \\  & Discovery & 3 & 1.7 (0.40–3.70) & 3 & 5.80 (5.20–6.50) \\  & Gravenstein & 5 & 1.36 (0.30–2.90) & 3 & 16.0 (7.20–23.3) \\  & Summerred & 4 & 1.00 (ND–2.5) & 4 & 6.62 (4.80–10.1) \\ \hline \multirow{5}{*}{Ethyl dodecanoate} & Aroma & 5 & 10.2 (4.10–16.7) & 7 & 61.0 (6.20–239) \\  & Discovery & 3 & 16.9 (12.0–22.9) & 3 & 190 (23.1–302) \\  & Gravenstein & 5 & 19.1 (5.80–49.2) & 3 & 96.1 (13.6–248) \\  & Summerred & 4 & 9.63 (7.90–13.0) & 4 & 105 (23.3–264) \\ \hline \multicolumn{5}{c}{Ethyl esters of branched acids} \\ \hline \multirow{5}{*}{Ethyl isobutyrate} & Aroma & 5 & 1.88 (0.50–3.40) & 7 & **29.4 (5.30–58.4)** \\  & Discovery & 3 & 4.37 (ND–12.6) & 3 & **38.7 (34.3–42.0)** \\  & Gravenstein & 5 & 2.24 (0.80–4.00) & 3 & **57.3 (41.5–68.0)** \\  & Summerred & 4 & 0.63 (0.30–1.00) & 4 & **51.3 (31.1–64.1)** \\ \hline \hline \end{tabular}
\end{table} 
Table 4: Contents of esters and C6-alcohol (mg L\({}^{-1}\)). Values are mean, and minimal and maximal values are shown in brackets. Bold values indicate contents over the threshold limit according to Table S5.