Optimization of biotechnological processes in the production of apple juice

Open Access

Table 2

Aromatic content in apple juice

Component name	Aromatic content in juice, mg/dm³
Component name	Control without APs	(APs) Trinoline 4000	(APs) Trinoline DF	(APs) Fructocyme P6-L	(APs) Lafaze
Acetaldehyde	194.60	194.00	193.55	193.89	194.20
Diacetyl	0.72	0.82	0.70	0.78	0.69
Limonene	traces	0.01	0.01	0.01	0.01
2,3-butylene glycol	3.62	3.71	3.52	3.94	3.30
Acetoin	0.68	0.65	0.71	0.70	0.68
Methyl acetate	6.00	6.54	6.22	6.99	6.02
Ethyl acetate	30.05	38.53	39.90	41.46	38.74
Ethylvaleriate	0.69	0.82	0.75	0.79	0.65
Ethylcaprilate	21.00	30.20	32.00	35.40	27.40
Ethyl butyrate	5.62	5.80	5.77	5.89	5.28
Ethyl lactate	0.41	0.45	0.43	0.42	0.40
1-propanol	27.43	28.55	28.04	28.99	27.50
2-propanol	17.40	19.80	17.68	18.20	19.01
Isobutanol	13.05	13.22	13.12	13.88	13.10
1-butanol	9.18	9.21	9.18	9.21	9.15
Ethanol	0.35	0.35	0.35	0.34	0.34
Methylcaprinath	3.23	3.51	3.32	3.94	3.60
Isoamyl	37.54	38.62	37.70	38.55	37.22
Methanol	51.70	50.24	52.11	52.55	50.16
1-hexanol	53.79	54,12	53.84	53.99	54.04
Isovalerian	3.12	3.61	3.32	3.14	3.21
Acetic acid	0.97	0.99	0.98	0.97	0.96
Phenyletanol	0.11	0.11	0.10	0.11	0.11
Total components:
Esters	53.27	53.26	53.47	55.12	53.44
Aldehydes	196.48	195.86	195.38	198.29	196.08
Alcohols	22.69	22.99	22.75	23.05	22.65
Acid	1.66	1.74	1.69	1.70	1.69
Ethanol	0.35	0.35	0.35	0.34	0.34
Methanol	51.70	50.24	52.11	52.55	50.16
Altogether	538.54	549.46	547.57	555.65	545.38

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