Table 2 Target compounds for statistically-based fermentations and effect on refreshing beverages
Compound | Sensory description1,2 | Effect on beverage | Fermentation target level |
|---|---|---|---|
hexanal | green, grassy | detrimental | none–low |
(E)-non-2-enal | fatty, green | detrimental | none–low |
benzaldehyde | bitter almond, marzipan | beneficial | moderate |
methional | cooked potato | detrimental | none–low |
Dimethyl sulfides (DMS, DMDS, DMTS) | canned corn, sulfuric, cabbage | detrimental | none–low |
ethyl hexanoate | fruity, pineapple | beneficial | high |
β-damascenone | cooked apple, fruity, sweet | beneficial | high |
Îł-nonalactone | coconut, sweet | beneficial | high |
diacetyl | buttery, sweet | beneficial | moderate |
acetic/lactic acid ratio | pungent | detrimental | low |