# Functionality of Muffins Fortified with Apple Pomace: Nutritional, Textural, and Sensory Aspects
## 3 Results and Discussion
### Volatile Compounds Determined from Apple Pomace before and after Its Processing into Powder
\begin{table}
\begin{tabular}{c c c c} \hline \hline
**Volatile Compounds** & **Odor Perception** & **Raw By-Product** & **Apple Pomace Powder** \\ \hline Alcohols and aldehydes & & & \\ \hline
2-metil-1-butanol & Wine, Onion & 6.48 & N.D. \\
1-pentanol & Balsamine, Oil, Sweet, Chemical Mint & 0.64 & 0.13 \\
1-Hexanol & Ethereal, Oil, Alcohol, Green, Fruity, Sweet, & 18.52 & 20.98 \\
1-Dodecanol & Coconut, Earthy, Honey, Soapy, Wax & 0.66 & N.D. \\
2-Methyl-1-butanol & Pleasant, Roasted, Wine, Onion, Fruity Fusel & N.D. & 3.93 \\
1-Octen-3-ol & Mushroom, Green, Vegetative & N.D. & 0.25 \\ \hline Aldehydes and Ketones & & & \\ \hline Hexanal & Fresh, Green/Sharp, Earthy Overall Intensity & 51.37 & 24.43 \\
2-Hexanal & Good, Green Apple, Fruity, Grass-Like & 51.37 & 24.43 \\
2-Hexanal & Apple, Green & 1.44 & N.D. \\ Heptanal & Soap, Orange Peel, Tallow & 0.38 & 0.58 \\
2-Heptenal & Floral, Green, Fatty & 0.17 & 0.72 \\ Benzaldehyde & Almond, String, Sharp, Sweet, Bitter, Cherry & 0.53 & 30.46 \\ Nonanal & Aldehyde, Rose, Waxy, Citrus, Orange, Floral & 0.19 & 0.74 \\ Octanal & Aldehyde, Waxy, Citrus, Orange Peel, Green, & N.D. & 0.22 \\
2-Octenal, (E)- & Fresh Cucumber, Fatty, Herbal, Banana, Waxy, & N.D. & 0.27 \\
5-Hepten-2-one & Citrus, Green, Musty, Lemongrass, Apple & 4.97 & 1.29 \\ Acetophenone & Floral, Amond & 0.12 & N.D. \\ ethanone, & Musk-related odors & N.D. & 0.46 \\
1-[4-(1-methylethyl)phenyl] & & & \\ \hline Terpenes and terpenoids & & & \\ \hline beta-Myrcene & Balsamic, Must, Spice & 0.14 & N.D. \\ Limonene & Citrus, Mint & 0.57 & N.D. \\ alpha-Farnesene & Mild, Green-Floral, Herbaceous, Sweet, Warm, & 0.67 & N.D. \\ woody & & & \\ alpha-Pinene & Pine, Turpentine & 0.21 & \\ beta-Pinene & Fresh Minty, Eucalyptus, Camphoraceous note & N.D. & 0.2 \\  & with a spicy, peppery nutmeg nuance & & \\ p-Cymene & Fruity, Sweet & N.D. & 0.11 \\ D-Limonene & Lemon, Orange & N.D. & 5.36 \\ Eucalyptusptol & Liquor, Mint, Pine & N.D. & 0.14 \\ beta-Linalool & Nf & N.D. & 0.29 \\ alpha-Terpineol & Oily, Anise, Minty, Peach-Like & N.D. & 0.31 \\ \hline Acids & & & \\ \hline Butanoic acid, ethyl ester & Green Grass, Fruit & 0.42 & N.D. \\ Butanoic acid, propyl ester & Nf & 0.28 & N.D. \\ Butanoic acid, butyl ester & Nf & 0.91 & N.D. \\ Butyl2-methyl butanoate & Nf & 1.43 & N.D. \\ n-Butyric acid 2-ethylhexyl & Nf & 0.55 & N.D. \\ ester & Butanoic acid & Rancid, Cheese & 1.4 & N.D. \\ Benzoic Acid & Faint Balsam, Urine, Wine-Like, Very Weak & 0.11 & N.D. \\ Butanoic acid, hexyl ester & Sweet, Slightly Waxy, Fruity, Apple, Apple Peel & 4.44 & N.D. \\   Hexanoic acid & Sour, Fat, Sweat, Cheesy & 2.61 & 0.22 \\ Octanoic acid, hexyl ester & Nf & 0.11 & N.D. \\ Propanoic acid & Pungent, Rancid, Soy & 0.16 & 0.17 \\ Acetic acid, hexyl ester & Sharp, Acrid, Vinegar, Sour & N.D. & 0.2 \\ \hline \hline \end{tabular}
\end{table} 
Table 5: The volatile fingerprints of raw apple pomace and powder. These belong to several classes of organic compounds, such as 4 types of alcohols, 8 types of aldehydes, 4 types of terpenes and terpenoids, and 11 types of acids, but also isopentyl hexanoate and styrene. Regarding the types of compounds identified in the apple pomace powder, four were alcohols, eight were aldehydes, six were types of terpenes and terpenoids, three were types of acids, but there was also toluene, furfural, 2-Pentyfuran, and ethanone. Alcohols are formed by the reduction of corresponding aldehydes, by the action of the enzyme alcohol dehydrogenase. Alcohols are the second most important compounds that contribute to the aroma of ripe apples, after esters [27]. The main alcohols identified in the raw by-product resulting from the processing of apple fruits are 1-hexanol with a concentration of 18.64%, imprinting an odor of green, fruity, sweet, woody, and floral; 2-metil-1-butanol in a concentration of 6.48%, which imprints a smell of wine and onion; 1-pentanol in a concentration of less than 0.64, impregnating an odor of balsamine, oil, sweet, and mint; in smaller quantities are also found phenol 0.12% and 1-dodecanol 0.66%.