## 3 Results and Discussion
### Effect of Pomelo Cultivars on Volatile Compounds of the juice
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline \multirow{2}{*}{**Types**} & \multirow{2}{*}{**Cultivars**} & **Narirutin** & **Naringin** & **Hydroxynaringin** & **Naringinin** & **Sinensetin** & **Hesperidin** \\  & & **(mg L\({}^{-1}\))** & **(mg L\({}^{-1}\))** & **(mg L\({}^{-1}\))** & **(g L\({}^{-1}\))** & **(g L\({}^{-1}\))** & **(g L\({}^{-1}\))** \\  & & **s\({}^{\prime}\)** & **s\({}^{\prime}\)** & **y = 13268006.79 +** & **y = 34294757.82x** & **y = 23910089.51x** & **15534697.16x +** & **18934028.40x +** \\  & & **296198.99829** & **190986.41** & **+ 1610605.07** & **+ 1094130.87** & **398342.37** & **3184162.71** \\  & & **(R\({}^{2}\) = 0.999)** & **(R\({}^{2}\) = 0.999)** & **(R\({}^{2}\) = 0.999)** & **(R\({}^{2}\) = 0.999)** & **(R\({}^{2}\) = 0.999)** & **(R\({}^{2}\) = 0.999)** \\ \hline \multirow{4}{*}{LP juices} & Graperuit & 140.11 \(\pm\) 1.23 d & 519.10 \(\pm\) 1.26 b & - & 1.19 \(\pm\) 0.00 d & 0.23 \(\pm\) 0.025 & - \\  & Guanxiv & 257.0 \(\pm\) 1.88 & 75.90 \(\pm\) 5.72 e & 427.52 \(\pm\) 1.13 s & 1.17 \(\pm\) 0.00 d & - & - \\  & Wendanyu & 1215.55 \(\pm\) 0.68 s & - & 452.36 \(\pm\) 0.00 e & 1.08 \(\pm\) 0.00 h & 1.30 \(\pm\) 0.27 & - \\  & Liangpinyu & 200.10 \(\pm\) 9.07 b & - & 452.36 \(\pm\) 0.00 e & 1.18 \(\pm\) 0.00 s & - & 1.53 \(\pm\) 0.0018 \\  & Pingshanyu & 107.69 \(\pm\) 0.00 h & - & 426.24 \(\pm\) 0.00 s & 1.06 \(\pm\) 0.00 l & - & - \\  & Shatianyu & 43.37 \(\pm\) 4.99 l & 75.70 \(\pm\) 4.18 e & 443.03 \(\pm\) 0.00 l & 1.20 \(\pm\) 0.00 e & - & - \\ \hline \multirow{4}{*}{HP juices} & Graperuit & 150.79 \(\pm\) 1.85 e & 1109.4 \(\pm\) 9.72 a & - & 1.20 \(\pm\) 0.00 c & 0.22 \(\pm\) 0.00 & - \\  & Guaraviv & 107.68 \(\pm\) 0.00 h & 133.3 \(\pm\) 1.91 c & 462.35 \(\pm\) 1.18 b & 1.22 \(\pm\) 0.00 a & - & - \\ \cline{1-1}  & Wendanyu & 142.88 \(\pm\) 0.00 d & - & 465.22 \(\pm\) 0.00 a & 1.19 \(\pm\) 0.00 d & 1.30 \(\pm\) 0.27 & - \\ \cline{1-1}  & Liangpinyu & 689.32 \(\pm\) 2.16 a & - & 464.48 \(\pm\) 0.00 e & 1.21 \(\pm\) 0.00 b & - & 1.61 \(\pm\) 0.00 \\ \cline{1-1}  & Pingshanyu & 138.12 \(\pm\) 0.00 e & - & 451.58 \(\pm\) 1.65 e & 1.15 \(\pm\) 0.01 b & - & - \\ \cline{1-1}  & Shatianyu & 131.57 \(\pm\) 3.77 d & 100.3 \(\pm\) 9.48 d & 459.52 \(\pm\) 2.52 d & 1.21 \(\pm\) 0.00 b & - & - \\ \hline \hline \end{tabular}  
* Data are expressed as means \(\pm\) standard deviation (_n_ = 3); different letters indicate significantly different means at \(p\) < 0.05.  
\end{table} 
Table 5: Effects of cultivars on flavonoid composition of pomelo juices. flavor and gave the juice its pleasant aroma [52]. The ethyl acetate was only detected in grapefruit, _cv._ Guanxiyu and _cv._ Wendanyu pomelo juices, and the highest content of ethyl acetate was found in HPWU (1.264 mg mL\({}^{-1}\)). For other volatile substances, the pomelo-flavored (+)-nootkatone was detected in all samples and HPGT had the highest content of (+)-nootkatone. The above results suggested that the differences in volatile substances in different cultivars of pomelo juice were mainly focused on their relative contents and the amounts, and the HP juice was mostly superior to the LP juice in terms of amounts and relative content of volatile substances. HPGT and LPLU have a stronger aroma and flavor profile. Figure 5: Principal component analysis (PCA) of volatile substances of different pomelo juices. LPGT, LP grapefruit juice; LPGU, LP Guanxiyu juice; LPWU, LP Wendanyu juice; LPLU, LP Liangpinyu juice; LPPU, LP Pingshanyu juice; LPSU, LP Shatianyu juice; HPGT, HP grapefruit juice; HPGU, HP Guanxiyu juice; HPWU, HP Wendanyu juice; HPLU, HP Liangpinyu juice; HPPU, HP Pingshanyu juice; HPSU, HP Shatianyu juices.