Saccharomyces cerevisiae Mixed Culture of Blackberry (Rubus ulmifolius L.) Juice: Synergism in the Aroma Compounds Production

Table 2

Aromatic compounds identified in the blackberry spirit.

Alcohols	Aldehydes
Ethanol; 3-Methyl-1-butanol; 3,7 Dimethyl-6-octen-1-ol; 2-Methyl-5-(1-methylethyl)-phenol; 2,6 Bis (1,1 dimethylethyl)-4-methylphenol	Benzaldehyde; 3-Phenyl-2-propenal; Ethyl-3-methyl-3-phenyl-oxirane-2-carboxylate; 5-Pentyloxolan-2-one
Terpenes	Fatty acids
3,7-Dimethyl-2,6-octadien-1-ol; 3,7-Dimethyl-1,6-octadien-3-ol; 5-Methyl-2-isopropyl cyclohexane-1-ol	Decanoic acid; Dodecanoic acid
Esters
3-Methylbutyl acetate; 2-Methylpropyl butanoate; 3-Methylbutyl propanoate; Butyl butanoate; 1-Methylbutyl propanoate; Phenylmethyl formiate; 3-Methylbutyl butanoate; Allyl hexanoate; 3-Methylbutyl-3-methylbutanoate; Ethyl octanoate	2-Phenylethyl acetate; Phenylmethyl propanoate; 3-Methylbutyl-hexanoate; Hexyl acetate; Butyl-2-butiryloxypropanoate; Ethyl dodecanoate; Phenylmethyl butanoate; Phenylmethyl benzoate; Ethyl hexadecanoate
Ketones
(E)-4-(2,6,6 Trimethyl-2-cyclohexene-1-il)-3-buten-2-one
(E)-4-[(5R)-5,6,6-Trimethylcyclohexene-1-il]but-3-en-2-one