# Flavour Volatiles of Fermented Vegetable and Fruit Substrates: A Review
## 3 Results
### Fermented Flavours of Vegetables and Fruits
Note that the type of information available from the publications reviewed ranged from the reporting of concentration values to peak area comparisons to simply reporting the presence or absence of a compound; in all cases, the maximum amount of information available in the reported studies has been presented. \begin{table}
\begin{tabular}{c c c c} \hline \hline \begin{table}
\begin{tabular}{c c c c c} \hline \hline \multicolumn{2}{c}{**Flavour Groups**} & **Volatiles** & **Flavour Notes** & **Reference** \\ \hline \hline \multirow{8}{*}{3} & \multirow{8}{*}{Aldehydes} & Acetaldehyde & Pungent, ether, fruity and juicy & [20; 21] \\ \cline{3-4}  & & 3-Methylbutanal (Isovaleraldehyde) & Ethereal, aldehyde & [22] \\ \cline{3-4}  & & Benzaldehyde & Almonds, cherry, sweetness, burnt sugar & [18; 20; 23; 24; 25; 31] \\ \cline{3-4}  & & Hexanal & Fatty, grassy, green & [25; 28; 40] \\ \cline{3-4}  & & (E)-2-Hexanal & Green leaf, aldehyde, fatty & [19; 28] \\ \cline{3-4}  & & Octanal & Fat, lemon, green, soap & [20] \\ \cline{3-4}  & & (E)-2-Octenal & Oxide nutty, mushroom & [40] \\ \cline{3-4}  & & Nonanal & Citrus, green, fruity, fat & [20; 21; 34] \\ \cline{3-4}  & & (2-Nonneal & Hay, cucumber & [40] \\ \cline{3-4}  & & Decanal & Soap, orange peel, tallow & [20] \\ \hline \hline \multirow{8}{*}{4} & \multirow{8}{*}{Eters} & Butyl acetate & Pear, solvent-like & [21; 35] \\ \cline{3-4}  & & Ethyl acetate & Pineapple, fruity, ethereal & [21; 22; 26; 41] \\ \cline{3-4}  & & Methyl 3-methyl butanoate & Strong, apple, pineapple & [22] \\ \cline{3-4}  & & 3-Methylbutyl acetate (Isoamyl & & \\ acetate/Isopentyl acetate) & Banana, pear, fruity, sweet & [20; 22; 34; 38; 40] \\ \cline{3-4}  & & 2-Phenylethyl acetate & Floral, rose, sweet, honey & [22] \\ \cline{3-4}  & & Ethyl butanoate (Ethyl butyrate) & Apple, strawberry, fruity, pineapple & [20; 21; 34; 38] \\ \cline{3-4}  & & Ethyl isobutyrate & Sweet & [21] \\ \cline{3-4}  & & Ethyl 3-methyl butanoate & Fruit, sweet, apple & [22; 31] \\ \cline{3-4}  & & Ethyl isovalerate) & Ethyl 2-methyl-2-butenoate & Fruity, cashew-like & [31] \\ \cline{3-4}  & & Propyl butanoate (Propyl butyrate) & Pineapple & [21] \\ \cline{3-4}  & & 3-Methylbutyl 3-methyl-butanoate & Fruity, sweet, green & [22; 31] \\ \cline{3-4}  & & (Isoamyl isovalerate) & (E)-2-Hexenyl acetate & Green, fruity & [22] \\ \cline{3-4}  & & Methyl salicate & Wintergreen, mint & [22] \\ \cline{3-4}  & & Ethyl hexanoate & Apple peel, fruit, green apple & [20; 31; 34] \\ \cline{3-4}  & & Ethyl 2-hydroxyhexanoate & Fruity & [31] \\ \cline{3-4}  & & Ethyl octanoate & Fruit, fat & [31] \\ \hline \hline \multirow{8}{*}{5} & \multirow{8}{*}{Ketones} & Acetone & Pungent, ethereal, apple, pear & [20; 22; 23] \\ \cline{3-4}  & & 2-Butanone & Pungent & [23] \\ \cline{3-4}  & & 2,3-Butanedione (Diacetyl) & Creamy, butter & [17; 20; 22; 40; 40] \\ \cline{3-4}  & & 3-Hydroxy-2-butanone (Acetoin) & Milk/dairy, butter, cream, sweet, vanilla & [20; 22; 23; 25; 31] \\ \cline{3-4}  & & Methylheptanone & Lemon grass & [19] \\ \cline{3-4}  & & 6-Methyl!-5-heptem-2-one & Green & [25] \\ \cline{3-4}  & & 3-Octanone & Butter, herb, resin & [20] \\ \cline{3-4}  & & 2,3-Octanedione & Dill, cooked, broccoli & [22] \\ \hline \multirow{8}{*}{6} & \multirow{8}{*}{Furans} & Furural & Bread, almond, sweet & [20] \\ \cline{3-4}  & & 2-Ethyl furan & Musty, earthy & [28] \\ \cline{3-4}  & & 2-Pentyl furan & Floral, grassy, fruity, green, Earthy, beamy & [25; 28; 38] \\ \cline{3-4}  & & Methanethiol & Pickle, sulphur & [28; 40] \\ \cline{3-4}  & & Dimethyl disulfide & Sulfurous, vegetable, cabbage, onion & [28] \\ \cline{3-4}  & & Dimethyl trisulfide & Sulfurous, cooked onion, savory & [28] \\ \hline \hline \end{tabular}
\end{table} 
Table 3: _Cont._