Table 4.

Concentration of main volatile compounds that affected the aroma profile during fermentation

Incubation Temperature (°C)	Day	Concentration of volatile compounds (counts)
		b	c	f	g	l
15 ± 1	0	51.5 ± 36.88	1152.0 ± 223.80	1742.5 ± 148.20	948.8 ± 124.60	1909.5 ± 122.60
	1	ND	931.5 ± 142.70	1756.5 ± 141.10	1027.8 ± 88.10	1854.8 ± 413.70
	2	ND	1250.3 ± 598.90	2013.5 ± 261.93	1270.5 ± 378.70	1488.3 ± 244.80
	3	ND	980.5 ± 795.40	1384.0 ± 540.00	889.0 ± 164.10	1260.0 ± 91.80
	4	ND	931.8 ± 361.70	1005.5 ± 88.40	1053.8 ± 115.50	1755.6 ± 46.70
	6	ND	663.3 ± 236.80	1223.0 ± 86.80	1207.8 ± 80.50	1458.8 ± 15.60
	10	ND	896.3 ± 626.10	715.3 ± 148.00	1532.8 ± 476.50	1632.5 ± 195.60
27 ± 1	0	51.5 ± 36.88	1152.0 ± 223.80	1742.5 ± 148.20	948.8 ± 124.60	1909.5 ± 122.60
	1	152.3 ± 31.91	801.5 ± 152.10	1737.8 ± 169.60	1719.0 ± 837.70	1719.0 ± 481.60
	2	1262.3 ± 522.90	431.8 ± 139.60	1964.3 ± 838.50	2106.8 ± 968.10	1738.5 ± 464.40
	3	877.5 ± 107.80	107.5 ±27.80	838.5 ± 113.30	545.0 ± 56.30	609.8 ± 40.50
	4	1159.0 ± 316.50	106.0 ± 104.90	1419.8 ± 340.10	1128.8 ± 198.30	1015.5 ± 80.60
	6	2659.5 ± 262.00	426.3 ± 194.60	1484.0 ± 157.10	1296.0 ± 225.80	1092.5 ± 172.10
	10	4502.3 ± 977.70	1248.0 ± 1291.20	905.8 ± 640.20	1492.0 ± 461.10	1438.0 ± 825.50
40 ± 1	0	51.5 ± 36.88	1152.0 ± 223.80	1742.5 ± 148.20	948.8 ± 124.60	1909.5 ± 122.60
	1	142.0 ± 28.31	524.0 ± 50.40	1641.8 ± 398.60	1478.3 ± 436.50	1795.0 ± 222.30
	2	747.5 ± 245.30	276.5 ± 59.70	1399.3 ± 447.50	1114.8 ± 464.00	1162.5 ± 503.30
	3	383.3 ± 50.60	83.5 ± 22.60	768.0 ± 103.00	576.5 ± 82.50	613.3 ± 181.40
	4	436.0 ± 140.30	ND	1188.0 ± 97.00	1062.5 ± 163.40	1148.0 ± 100.90
	6	1525.3 ± 240.60	ND	1255.8 ± 126.50	965.8 ± 98.40	640.0 ± 198.10
	10	5114.5 ± 121.60	1420.0 ± 494.10	740.8 ± 219.00	1255.0 ± 242.80	867.5 ± 252.00

ND Not detected. Compounds b, c, f, g and l refer to those labeled in Fig. 5. Each value in the table represents the mean ± standard deviation from three replications