## 3 Results and Discussion
### Volatiles Composition and Sensory Evaluation
\begin{table}
\begin{tabular}{l c c c c c c} \hline \hline \multirow{2}{*}{**Compound**} & \multirow{2}{*}{**R1\({}^{1}\)**} & \multirow{2}{*}{**0 h**} & \multicolumn{3}{c}{**Normalized Peak Area \%**} & \multirow{2}{*}{**4 th week**} & \multirow{2}{*}{**Identification \({}^{2}\)**} \\  & & & **24 h** & & & \\ \hline
**Eaters** & & & & & & \\ \hline Methyl acetate & 494 & \(1.9\pm 0.2\) & \(1.5\pm 0.1\)\({}^{\rm a}\) & \(1.3\pm 0.1\)\({}^{\rm a}\) & \(0.8\pm 0.1\)\({}^{\rm a}\) & \(0.4\pm 0.1\)\({}^{\rm a}\) & MS, RL, ref \\ Ethyl acetate & 560 & \(1.9\pm 0.1\) & \(1.4\pm 0.2\) & \(1.8\pm 0.1\)\({}^{\rm a}\) & \(1.0\pm 0.2\)\({}^{\rm a}\) & \(1.5\pm 0.1\)\({}^{\rm a}\) & MS, RL, ref \\ n-Perged acetate & 711 & \(0.6\pm 0.1\) & \(0.9\pm 0.1\) & \(0.9\pm 0.1\) & \(0.9\pm 0.1\)\({}^{\rm a}\) & MS, RL, ref \\ Ethyl prepomote & 709 & \(0.4\pm 0.1\) & \(1.0\pm 0.1\) & \(0.1\pm 0.1\) & \(0.9\pm 0.1\)\({}^{\rm a}\) & MS, RL, ref \\ Isoburl acetate & 705 & \(1.0\pm 0.3\) & \(1.3\pm 0.1\) & \(0.4\pm 0.1\)\({}^{\rm a}\) & \(1.2\pm 0.1\) & MS, RL, ref \\
2-Methyl-2-hybrid acetate & 805 & \(2.0\pm 0.3\) & \(1.4\pm 0.8\)\({}^{\rm a}\) & \(0.5\pm 0.1\)\({}^{\rm a}\) & \(1.3\pm 0.1\) & MS, RL, ref \\
3-Methyl-1-hybrid acetate & 877 & \(0.8\pm 0.2\) & \(1.3\pm 0.1\)\({}^{\rm a}\) & \(0.9\pm 0.1\)\({}^{\rm a}\) & rd & nd & MS, RL, ref \\ Methyl Denomote & 1093 & \(0.8\pm 0.2\) & \(1.2\pm 0.3\) & \(0.4\pm 0.7\) & rd & MS, RL \\ Ethyl octanoate & 1201 & \(0\)-\(0.1\) & \(1.2\pm 0.1\) & nd & nd & nd & MS, RL \\ Ethyl decanoate & 1400 & \(0.6\pm 0.1\) & \(0.9\pm 0.1\)\({}^{\rm a}\) & nd & \(<\)01 & nd & MS, RL \\ \hline
**Terpenoids** & & & & & & \\ \hline P-Cymene & 1021 & \(1.4\pm 0.1\) & \(2.2\pm 0.3\) & -01.1 & \(1.0\pm 0.1\)\({}^{\rm a}\) & \(0.9\pm 0.1\)\({}^{\rm b}\) & MS, RL, ref \\ D-Linnenenene & 1025 & \(0.6\pm 0.1\) & \(2.4\pm 0.7\)\({}^{\rm a}\) & \(0.3\pm 0.1\)\({}^{\rm a}\) & \(1.8\pm 0.1\)\({}^{\rm a}\) & \(0.9\pm 0.1\)\({}^{\rm b}\) & MS, RL, ref \\ Euchaypot & 1027 & \(0.6\pm 0.1\) & \(1.1\pm 0.1\) & \(0.01\) & \(1.4\pm 0.3\)\({}^{\rm a}\) & \(0.9\pm 0.1\)\({}^{\rm b}\) & MS, RL, ref \\ Linnloul & 1100 & \(0.4\pm 0.1\) & \(1.6\pm 0.2\) & \(0.4\pm 0.1\)\({}^{\rm a}\) & \(<\)01 & \(<\)01 & MS, RL, ref \\ Camphor & 1139 & \(0.5\pm 0.1\) & \(1.5\pm 0.1\)\({}^{\rm a}\) & \(0.8\pm 0.1\)\({}^{\rm a}\) & \(0.8\pm 0.1\)\({}^{\rm a}\) & \(0.3\pm 0.1\)\({}^{\rm b}\) & MS, RL, ref \\ Terpen-4-ol & 1174 & \(0.4\pm 0.1\) & \(1.0\pm 0.1\)\({}^{\rm a}\) & \(0.7\pm 0.1\)\({}^{\rm b}\) & \(<\)01 & \(0.6\pm 0.1\) & MS, RL, ref \\ a-Terpenoi & 1189 & \(2.3\pm 0.1\) & \(2.0\pm 0.1\)\({}^{\rm a}\) & \(1.5\pm 0.1\)\({}^{\rm a}\) & \(1.1\pm 0.1\) & \(<\)01 & MS, RL \\ \hline
**Others** & & & & & & \\ \hline Furfural & 705 & \(12.6\pm 0.1\) & \(0.2\pm 0.1\)\({}^{\rm a}\) & \(2.0\pm 0.1\)\({}^{\rm a}\) & \(<\)01 & \(0.9\pm 0.1\) & MS, RL, ref \\ \hline \hline \end{tabular} \({}^{1}\) RI = Experimental retention indices based on the homologous series of n-alkanes (C-C24)\({}^{\rm a}\)\({}^{\rm b}\)\({}^{\rm a}\) = Identification confirmed by MS, mass spectra; RI = retention indices provided with NIST4 and FFNSC mass spectral library; ref = identified by comparison to authentic compounds. Unless confirmed by comparison to authentic standards, compounds are considered as tentatively identified, \({}^{\rm a}\)\({}^{\rm b}\) Different superscript letters in a row at the same time period for non-fermented and fermented temperagnate juice indicates statistically significant differences (ANOVA, [PERSON]’s multiple range test, \(p<0.05\)); nd = not detected.  
\end{table} 
Table 3: _Cont1_. The results regarding the preliminary sensory evaluation performed by non-trained testers (consumers) for the evaluation of the produced fermented or non-fermented juices in terms of aroma, taste and overall quality (preference) are presented in Table 4. No statistically significant differences were observed except from the 4 th week of storage.