# Functional Characterization of _Saccharomyces_ Yeasts from Cider Produced in Hardanger
## 3 Results and Discussion
### Volatile Compound Production Profiles of the Saccharomyces Ferents
\begin{table}
\begin{tabular}{l c c c c c c c c c c c} \hline \hline \multicolumn{1}{c}{**Panel**} & \multicolumn{1}{c}{**Spains**} & \multicolumn{1}{c}{**Academic Error(A)**} & \multicolumn{1}{c}{**Academic Error(A)**} & \multicolumn{1}{c}{**Final Error(A)**} & \multicolumn{1}{c}{**Final Error(A)**} & \multicolumn{1}{c}{**Final Error(A)**} & \multicolumn{1}{c}{**Final Error(A)**} \\ \multicolumn{1}{c}{**Spules**} & \multicolumn{1}{c}{**non**} & \multicolumn{1}{c}{**Inequal**} & \multicolumn{1}{c}{**Inequal**} & \multicolumn{1}{c}{**Inequal**} & \multicolumn{1}{c}{**Inequal**} & \multicolumn{1}{c}{**Inequal**} & \multicolumn{1}{c}{**Inequal**} & \multicolumn{1}{c}{**Inequal**} & \multicolumn{1}{c}{**Inequal**} & \multicolumn{1}{c}{**Inequal**} & \multicolumn{1}{c}{**Inequal**} \\  & & & **Astimate** & **Academic** & **Academic** & **Academic** & **Academic** & **Academic** & **Academic** & **Academic** & **Academic** & **Academic** & **Academic** \\  
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Yeast** & \multicolumn{3}{c}{**Right Sensors from Bounded Acid(HESSA)**} & \multicolumn{2}{c}{**Co-A-Incabab(Co-OH)**} \\ \hline
**Spoles** & **Station on** & \multicolumn{1}{c}{**Ethyl Isotopes**} & \multicolumn{1}{c}{**Impl**} & \multicolumn{1}{c}{**2.0-Heosed**} & \multicolumn{1}{c}{**E-S-Heosed**} & \multicolumn{1}{c}{**Heosed**} \\ \hline  
east** & **Sonia** & \multicolumn{1}{c}{**Volatile-Pracoule(Yeast)**} & \multicolumn{1}{c}{**Volatile-Pracoule(Yeast)**} & \multicolumn{1}{c}{**Clinical**} \\ \hline
**Spoles** & **on** & \multicolumn{1}{c}{**4-H(**_**  
When comparing the relative values in the ethyl fatty acid ester group, all yeasts produced from 19-40% of ethyl octanoate. _S.__uvarum_ strains produced, in general, more ethyl esters of decanoic and dodecanoic acids (18-36% of each), while ethyl esters of propanoic, butanoic, and hexanoic acids were less abundant in this group of ciders (from 2-10% of all ethyl esters). The later esters were more abundant in _S. cerevisiae_ strains and less in the contribution of decanoate or dodecanoate ethyl esters to the total ethyl ester of fatty acids fingerprint. There was no or low significant difference in the concentration of the acetate esters between the yeast strains. The group of acetate esters was represented by propyl acetate, isobutyl acetate, butyl acetate, isoamyl acetate, Z-3-hexenyl acetate, E-2-hexenyl acetate, ethyl phenyl acetate, hexyl acetate, and octyl acetate. The major acetate ester was butyl acetate, which varied between 63.5-220.8 \(\mathrm{\SIUnitSymbolMicro g}\)/L among yeasts but was generally quite comparable among samples, followed by isoamyl acetate (12.0-118.73 \(\mathrm{\SIUnitSymbolMicro g}\)/L) and hexyl acetate (8-39 \(\mathrm{\SIUnitSymbolMicro g}\)/L). We determined five different volatile phenols in our ciders, namely 4-ethylphenol, 4-ethylguaiacol, 4-vinylguaiacol, 4-vinylphenol, and guaiacol. These five volatile phenols together accounted, on average, for between 1% (_S. cerevisiae_ 2303) and 40% (_S. cerevisiae_ 2365) of the measured volatile fingerprint of the ciders. The major volatile phenolics were 4-vinylguaiacol and 4-vinylphenol, the presence of which varied among samples due to differences in yeast metabolic characteristics. Moreover, 4-vinylguaiacol varied from 36 to 2121 \(\mathrm{\SIUnitSymbolMicro g}\)/L and 4-vinylphenol from 18 to 473 \(\mathrm{\SIUnitSymbolMicro g}\)/L. Ethyl phenols varied in low concentrations, below the odor threshold (OT). The OT determined in water/10% ethanol solution at pH 3.2 for 4-ethylguaiacol and 4-ethylphenol was 33 and 440 \(\mathrm{\SIUnitSymbolMicro g}\)/L, respectively [40]. Their presence imparts equine, peasant, smoky, and medicinal aromatic odors when present above their OTs concentrations.