# Disaccharides: Influence on Volatiles and Phenolics of Sour Cherry Juice
## 2 Results
### Evaluation of Flavor
Compering butanol derivates, which are described by a sweet, fruity but fused, alcoholic note, it can be observed that the amount of 1-butanol is the same in all samples (29.5 \(\mathrm{\SIUnitSymbolMicro g}\)/100 mL), except in the sample with sucrose addition, in which a slightly higher amount (31.331 \(\mathrm{\SIUnitSymbolMicro g}\)/100 mL) of this alcohol was determined. In the case of the other two determined derivates, all samples with sugar addition had lower amounts of those alcohols in comparison to the control sample. The 1-pentanol (described by a pungent, fermented, fused like note) was determined in all samples with sugar addition in higher amounts than in the control sample (1.163 \(\mathrm{\SIUnitSymbolMicro g}\)/100 mL). Samples with maltose or sucrose addition had higher amounts of this alcohol, 1.9 \(\mathrm{\SIUnitSymbolMicro g}\)/100 mL, than the sample with trehalose, 1.615 \(\mathrm{\SIUnitSymbolMicro g}\)/100 mL. There was no difference in the amount of 1-penten-3-ol between samples with the addition of sugars in comparison to the control sample. The fruity and alcoholic compound, 1-hexanol, was determined in higher amounts in samples with addition of sucrose or trehalose (6.2 \(\mathrm{\SIUnitSymbolMicro g}\)/100 mL) than in the control sample and the sample with the addition of maltose (5.7 \(\mathrm{\SIUnitSymbolMicro g}\)/100 mL). The 2-heptanol, characterized by a fresh, fruity note, was determined in higher amounts in samples with sugar addition. The floral with a sweet, fatty nuance alcohol 1-octanol was determined in the highest amount in the sample with sucrose addition (1.032 \(\mathrm{\SIUnitSymbolMicro g}\)/100 mL) and in the lowest amount in the sample with maltose addition (0.469 \(\mathrm{\SIUnitSymbolMicro g}\)/100 mL). Benzyl alcohol and 2-phenyl ethyl alcohol are compounds that are responsible for the characteristic flavor of sour cherries. Benzyl alcohol, which is characterized by floral, rose, phenolic notes, was determined in the control sample in the amount of 3.477 \(\mathrm{\SIUnitSymbolMicro g}\)/100 mL. The addition of sugars highly affects this volatile compound. In the sample with maltose addition, very low amounts of benzyl alcohol were determined, only 0.0048 \(\mathrm{\SIUnitSymbolMicro g}\)/100 mL, while in samples with sucrose or trehalose addition, a higher amount (4.1 \(\mathrm{\SIUnitSymbolMicro g}\)/100 mL) in comparison to the control was determined. Phenyl alcohol, which is also characterized by a floral rose note, was determined in much higher amounts in the control sample, 3.556 \(\mathrm{\SIUnitSymbolMicro g}\)/100 mL, than in samples with sugar addition. Even if sugars didn't have positive effect of 2-phenyl ethyl alcohol, the highest amount was determined in samples with sucrose and trehalose, 0.43 \(\mathrm{\SIUnitSymbolMicro g}\)/100 mL. Benzaldehyde, one of the most characteristic sour cherry volatile compounds, has a strong, sharp, sweet, bitter, almond, cherry-like flavor note. All samples with the addition of sugars had a lower amount of benzaldehyde than the control sample (85.901 \(\mathrm{\SIUnitSymbolMicro g}\)/100 mL). Comparing the influence of sugars, trehalose had the highest positive influence on these characteristic compounds. Next to benzaldehyde, a very important aldehyde in the characterization of sour cherry aroma, is 2-hexenal, that is described as having a sweet, almond, fruity note. While the addition of maltose had no effect on 2-hexenal (0.45 \(\mathrm{\SIUnitSymbolMicro g}\)/100 mL), the addition of sucrose and trehalose resulted in higher amounts of this volatile compound (0.51 \(\mathrm{\SIUnitSymbolMicro g}\)/100 mL). The same effect was observed for \(\mathrm{\SIUnitSymbolMicro g}\)-cyclocitral.