# Influence of Apple Juice Type on Fermentation Process and Volatile Compounds of Hard Apple Cider
## 3 Results and Discussion
### Volatiles Analysis of Ciders
\begin{table}
\begin{tabular}{c c c c c c c c c c c c c c c c} \hline \hline
**Sample** & \multicolumn{2}{c}{**1**} & \multicolumn{2}{c}{**1.1**} & \multicolumn{2}{c}{**1.2**} & \multicolumn{2}{c}{**1.3**} & \multicolumn{2}{c}{**2**} & \multicolumn{2}{c}{**2.1**} & \multicolumn{2}{c}{**2.2**} & \multicolumn{2}{c}{**2.3**} \\ \cline{2-13}  & **AC** & **SD** & **AC** & **SD** & **AC** & **SD** & **AC** & **SD** & **AC** & **SD** & **AC** & **SD** & **AC** & **SD** & **AC** & **SD** \\ \hline \hline \multicolumn{13}{c}{**Geranyl acetone**} & 0.73\({}^{\circ}\) & - & 1.56\({}^{\circ}\) & - & 1.38\({}^{\circ}\) & - & 1.19\({}^{\circ}\) & - & 1.21\({}^{\circ}\) & - & 1.07\({}^{\circ}\) & - & 2.36\({}^{\circ}\) & - & 1.25\({}^{\circ}\) & - \\ \hline \multicolumn{13}{c}{**\(\alpha\)-Harnesen**} & 1.30\({}^{\circ}\) & 0.01 & 1.72\({}^{\circ}\) & 0.01 & 2.32\({}^{\circ}\) & 0.01 & 1.24\({}^{\circ}\) & 0.01 & 2.42\({}^{\circ}\) & 0.01 & 1.50\({}^{\circ}\) & 0.01 & 2.17\({}^{\circ}\) & 0.01 & 1.05\({}^{\circ}\) & - \\ \hline
2-4-D1-Taubyphand & 4.58\({}^{\circ}\) & - & 6.30\({}^{\circ}\) & - & 8.60\({}^{\circ}\) & - & 7.01\({}^{\circ}\) & - & 8.83\({}^{\circ}\) & - & 5.78\({}^{\circ}\) & - & 7.30\({}^{\circ}\) & - & 4.60 \\ \hline \hline \multicolumn{13}{c}{**Lauric acid**} & 4.55\({}^{\circ}\) & - & 6.30\({}^{\circ}\) & - & 8.60\({}^{\circ}\) & - & 7.01\({}^{\circ}\) & - & 8.83\({}^{\circ}\) & - & 5.78\({}^{\circ}\) & - & 7.30\({}^{\circ}\) & - & 4.60 \\ \hline \hline \multicolumn{13}{c}{**Enly laminate**} & 0.77\({}^{\circ}\) & - & 1.82\({}^{\circ}\) & - & 1.01\({}^{\circ}\) & - & 18.35\({}^{\circ}\) & - & 8.88\({}^{\circ}\) & - & 50.96\({}^{\circ}\) & - & 10.13\({}^{\circ}\) & - & 56.07\({}^{\circ}\) & - \\ \hline \multicolumn{13}{c}{**Myristic acid**} & 4.03\({}^{\circ}\) & 0.03 & 5.58\({}^{\circ}\) & 0.04 & 3.35\({}^{\circ}\) & 0.02 & 1.04\({}^{\circ}\) & 0.01 & 1.11\({}^{\circ}\) & 0.01 & 1.55\({}^{\circ}\) & 0.01 & 0.86\({}^{\circ}\) & 0.01 & 1.20\({}^{\circ}\) & 0.01 \\ \hline \multicolumn{13}{c}{**Palmitic acid**} & 13.57\({}^{\circ}\) & 0.06 & 18.03\({}^{\circ}\) & 0.08 & 31.37\({}^{\circ}\) & 0.33 & 1.33\({}^{\circ}\) & 0.01 & 0.94\({}^{\circ}\) & - & 1.28\({}^{\circ}\) & 0.01 & 1.19\({}^{\circ}\) & 0.01 & 1.68\({}^{\circ}\) & 0. 2-phenylethanol is the second most abundantly found alcohol in all of the samples. It provides a rosy or honey-like aroma to ciders [31]. This alcohol has the tendency to rise and fall throughout the set maturation time. In both samples, it showed a rise in the first two weeks of maturation, amounting to 644.16 \(\upmu\)g/L (after the second week of maturation) in Sample 1, and in Sample 2 it amounted to 767.02 \(\upmu\)g/L after the second week of maturation, showing a statistically significant difference between the samples. A sudden drop occurred after the third week in both samples. The final concentrations of this compound were 609.12 \(\upmu\)g/L in Sample 1 and 581.36 \(\upmu\)g/L in Sample 3. 1-hexanol was also found in significant concentrations and fluctuated during the maturation period. In the starting sample, after fermentation, the levels of this compound were 112.36 \(\upmu\)g/L in Sample 1 and 72.08 \(\upmu\)g/L in Sample 2 (\(p<0.05\)). At the end of the third week of maturation, these values showed no statistical difference and were 179.43 \(\upmu\)g/L in Sample 1 and 180.83 \(\upmu\)g/L in Sample 2. Similar fluctuations were reported by [PERSON] et al. [33] during an extended period. 1-hexanol gives a green herbaceous aroma to cider [34]. Of the carbonyl compounds found in ciders, nonanal was the most abundant in both samples. After the final week of maturation (the third week), this compound was found in Sample 1 in a concentration of 4.30 \(\upmu\)g/L, and in Sample 2, it amounted to 4.23 \(\upmu\)g/L. There was a pronounced statistical difference between all of the samples. This compound showed fluctuations during maturation as well. Its starting point in Sample 1 was 3.18 \(\upmu\)g/L, while in Sample 2, a significantly higher concentration was recorded, 5.85 \(\upmu\)g/L.