## 3 Results and Discussion
### Cider VOC Profiles Resulting from Different Yeast Strains
The top two most abundant analytes, ethyl octanoate and ethyl decanoate, were the same for every yeast strain. However, the remaining VOCs differed in abundance depending on the yeast strain used. Many of these VOCs have also been observed in other published \begin{table}
\begin{tabular}{c c c c c c} \hline
**Abbey Yeast** & **RPA** & **RT (min)** & **NIST (\%)** & **Odor Descriptor** & **PT (ug L\({}^{-1}\))** \\ \hline Ethyl octanoate & 1.00 & 22.1 & 92.4 & Fruity, candy, pineapple 1  & 580 2 \\ Ethyl decanoate & 0.65 & 31.0 & 90.3 & Fruity, grape 2  & 200 2 \\
3-methyl-1-butanol & 0.21 & 3.1 & 44.8 & Alcohol, nail polish, whiskaye 2  & 30,000 2 \\ Ethyl hexanoate & 0.18 & 12.3 & 92.8 & Fruity, strawberry, green \\ apple 2  & 14 2 \\ Ethyl benzoate & 0.18 & 20.6 & 95.0 & Camomie, flower, celery, fruit 2  \\
2-phenylethyl alcohol & 0.16 & 17.8 & 87.5 & Rose, honey 2  & 390 2 \\
4-ethyl-2-methoxyphenol & 0.10 & 25.6 & 81.4 & Phenolic, smoked 2  & 6.9 2 \\ Decanoic acid & 0.07 & 30.3 & 98.0 & Rancid fat, animal 2  & 100 2 \\
1-hexanol & 0.06 & 6.5 & 66.7 & Herbaceous, fatty, floral 2  & 11 2 \\ \hline \end{tabular}
\end{table} 
Table 1: _Cont._  
\begin{table}
\begin{tabular}{c c c c c c} \hline
**Edinburgh Yeast** & **Relative** & **Retention** & **NIST (\%) 1  & **Odor Descriptor** & **Perception** \\  & **Peak Area** & **Time (min)** & **NIST (\%) 1  & **Odor Descriptor** & **PT (ug L\({}^{-1}\))** \\ \hline Ethyl neonanoate & 0.012 & 26.5 & 90.7 & Fatty, oily, fruity, nulty 2  & 12,000 2 \\ Ethyl acetate & 0.010 & 1.9 & 86.0 & Solvent, fruity, baslamic 2  & 12,00 2 \\
3-methylbutyl octanoate & 0.009 & 33.0 & 70.7 & Fruity, fore 2  & 125 2 \\ Phenethyl acetate & 0.008 & 24.6 & 85.3 & Rose, honey 2  & 3,317,000 2 \\ Ethyl hexadecanoate & 0.007 & 52.7 & 98.7 & Waxy, greasy 2  & 150 2 \\
3-methylbutyl n-decanoate & 0.006 & 40.7 & 96.3 & Fruity 2  & **-** \\ \hline
**Belgian II Yeast** & **RPA** & **RT (min)** & **NIST (\%) 1  & **Odor Descriptor** & **PT (ug L\({}^{-1}\))** \\ \hline Ethyl acetate & 0.031 & 2.0 & 95.7 & Solvent, fruity, baslamic 2  & 12,000 2 \\ Dodecanoic acid & 0.010 & 37.8 & 97.0 & Fatty  & 12,000 2 \\ Ethyl tetradecanoate & 0.007 & 46.1 & 96.7 & Lily 2  & 150 \\ Ethyl hexadecanoate & 0.007 & 52.7 & 99.0 & Waxy, greasy 2  & 150 \\ \hline
**French Saison Yeast** & **RPA** & **RT (min)** & **NIST (\%) 1  & **Odor Descriptor** & **PT (ug L\({}^{-1}\))** \\ \hline
1-hexanol & 0.042 & 6.5 & 67.6 & Herbaceous, fatty, floral 2  & 110 2 \\
1-octanol & 0.019 & 15.8 & 49.5 & Citrus, green 2  & 6.9 2 \\ Decanoic acid & 0.027 & 30.2 & 98.0 & Rancid fat, animal 2  & 100 20 \\ Methyl salicylate & 0.018 & 21.7 & 96.0 & Peppermit 2  & 01 2 \\
4-ethyl-2-methoxyphenol & 0.010 & 25.6 & 92.0 & Phenolic, smoked 2  & 3 2 \\
4-ethylphenol & 0.008 & 20.8 & 94.7 & Phenolic 2  & 21 \\ Ethyl nonanoate & 0.006 & 26.5 & 87.7 & Fatty, oily, fruity, nulty 2  & -** \\ Ethyl acetate & 0.006 & 2.0 & 92.4 & solvent, fruity, baslamic 2  & 12,000 2 \\
2-phenylethyl1 acetate & 0.005 & 24.6 & 80.0 & Rose, honey 2  & 108 \\ \hline
**Abbey Yeast** & **RPA** & **RT (min)** & **NIST (\%)** & **Odor Descriptor** & **PT (ug L\({}^{-1}\))** \\ \hline Ethyl acetate & 0.034 & 2.0 & 92.5 & Solvent, fruity, baslamic 2  & 12,000 2 \\ Ethyl dodecanoate & 0.031 & 38.8 & 66.7 & Candy, floral, waxy, soap 2  & 1500 2 \\
3-methyl-1 acetate & 0.030 & 6.8 & 87.9 & Bananacider work [4; 10; 20]. The ethyl esters contribute to the fruity fragrance of cider, and even small variations in their concentrations can yield significant differences in the final organoleptic quality [13]. We observed that although similarities did exist among the ciders, the odor-active compounds differed greatly across each strain in both variety and abundance. The French Saison and Abbey yeast strains generated ciders with the most similar VOC profiles (14 in common), with several notable minor species identifications. Methyl salicate was unique to cider fermented with French Saison yeast.