# _Torusspora delbrueckii_ Strain Behaviour within Different
## 3 Results and Discussion
### Volatile Sulphur Compounds  
Volatile sulphur compounds may impact the perception of the fruity/floral attribute in cider because of their low aroma sensory threshold. No hydrogen sulphide, methanethiol, ethanethiol, thioacetic acid S-methyl ester, thioacetic acid S-ethyl ester, diethyl disulphide, and dimethyl trisulphide were detected in this study. Only carbon disulphide and dimethyl sulphide (DMS) were found in some of the ciders. Carbon disulphide was detected in  
\begin{table}
\begin{tabular}{c c c c c c c c c c c} \hline \hline  & \multicolumn{3}{c}{**Significance**} & \multicolumn{3}{c}{**Strain A**} & \multicolumn{3}{c}{**Strain B**} \\ \hline  & **S** & **M** & **SxM** & **Juice** & **Cider** & **Pet-Nat** & **Cider AC** & **Cider** & **Pet-Nat** & **Cider AC** \\ \hline \begin{tabular}{c} Linalool oxide 1 \\ (ug/L) \\ \end{tabular} & ** *** & ** * & 3.70 \(\pm\) 0.22 \({}^{\text{a}}\) & 4.41 \(\pm\) 0.12 \({}^{\text{a}}\) & 6.17 \(\pm\) 0.55 \({}^{\text{b}}\) & 4.11 \(\pm\) 0.05 \({}^{\text{a}}\) & 4.31 \(\pm\) 0.02 \({}^{\text{a}}\) & 5.17 \(\pm\) 0.13 \({}^{\text{c}}\) & 4.11 \(\pm\) 0.15 \({}^{\text{a}}\) \\ \hline \begin{tabular}{c} Linalool \\ (ug/L) \\ \end{tabular} & *** & *** & ** & ** & nd & 2.32 \(\pm\) 0.03 \({}^{\text{a}}\) & 1.69 \(\pm\) 0.03 \({}^{\text{b}}\) & 2.09 \(\pm\) 0.02 \({}^{\text{c}}\) & 1.78 \(\pm\) 0.02 \({}^{\text{b}}\) & 1.39 \(\pm\) 0.05 \({}^{\text{d}}\) & 1.58 \(\pm\) 0.04 \({}^{\text{c}}\) \\ \hline \begin{tabular}{c} Hotinol \\ (ug/L) \\ \end{tabular} & ns & *** & ** & nd & 9.14 \(\pm\) 0.69 \({}^{\text{b}}\) & 3.95 \(\pm\) 0.08 \({}^{\text{c}}\) & 3.77 \(\pm\) 0.04 \({}^{\text{c}}\) & 7.17 \(\pm\) 0.30 \({}^{\text{b}}\) & 3.02 \(\pm\) 0.06 \({}^{\text{d}}\) & 6.07 \(\pm\) 0.16 \({}^{\text{a}}\) \\ \hline \begin{tabular}{c} \(\alpha\)-Terpineol \\ (ug/L) \\ \end{tabular} & ns & ns & 7.30 \(\pm\) 0.03 \({}^{\text{a}}\) & nd & nd & nd & nd & nd & nd & nd \\ \hline \
\begin{tabular}{c} Citronello \\ (ug/L) \\ \end{tabular} & ns & *** & ns & nd & 4.53 \(\pm\) 0.73 \({}^{\text{b}}\) & nd & 1.55 \(\pm\) 0.01 \({}^{\text{c}}\) & 3.77 \(\pm\) 0.20 \({}^{\text{b}}\) & nd & 1.29 \(\pm\) 0.04 \({}^{\text{d}}\) \\ \hline
\begin{tabular}{c} \(\beta\)-Damascenone \\ (ug/L) \\ \end{tabular} & ** & *** & ** & 0.17 \(\pm\) 0.01 \({}^{\text{a}}\) & 1.87 \(\pm\) 0.01 \({}^{\text{b}}\) & 0.97 \(\pm\) 0.14 \({}^{\text{c}}\) & 1.55 \(\pm\) 0.01 \({}^{\text{d}}\) & 1.55 \(\pm\) 0.01 \({}^{\text{d}}\) & 1.18 \(\pm\) 0.01 \({}^{\text{c}}\) & 1.29 \(\pm\) 0.04 \({}^{\text{d}}\) \\ \hline \the TMB (2.8 \(\pm\) 1.18 \(\mu\)g/L). DMS was found in a higher amount in the apple juice and in the sparkling ciders, with only traces found in the base ciders (Figure 1). Associated with an unwanted cooked note, DMS was detected in our study always below the odour threshold of 20-45 \(\mu\)g/L established in wine [43]. DMS is a sulphur compound that can be produced from methionine both by plants and by micro-organisms. Furthermore, DMS can be released from S-methylmethionine during the storage of wine [44]. It is present in apples, and it has been considered as a potential marker for flavour changes during the shelf life of apple juice, being sensitive to high temperature [44; 45].