Table 5. The effect of high sensory scores (larger than 50), obtained under the nine fermentation conditions, on the average relative peak are of the key VOCs.

No.	Compounda	The samples with its sensory aroma scoresb
		G80Y5	G80Y10	G80Y15	G60Y5	G60Y10	G60Y15	T30	pH4.0	Control	The average relative peak area (%)d
		53.27 ± 1.15	57.23 ± 1.34	57.60 ± 0.84	53.53 ± 1.44	57.28 ± 2.01	58.48 ± 1.98	53.33 ± 1.44	62.17 ± 6.97	65.05 ± 6.75
		The average relative peak area of the compound (%)c
3	3-Methyl-1-butanol	13.55	14.41	49.95	29.86	52.42	29.00	23.49	30.52	31.00	30.47 ± 13.49
4	2,3-Butanediol	0.24	0.11	0.15	0.17	0.17	0.49	0.50	1.46	0.44	0.41 ± 0.42
5	2,5-Dimethylpyrazine	0.53	0.05	1.10	0.34	0.18	1.39	0.70	0.42	1.41	0.68 ± 0.51
9	3-(Methylthio)-1-propanol	0.16	0.16	0.08	0.20	0.02	0.09	0.17	1.90	0.09	0.32 ± 0.59
10	Trimethylpyrazine	0.22	0.07	0.54	0.17	0.05	0.42	0.14	0.19	0.38	0.24 ± 0.17
12	Benzeneacetaldehyde	0.18	0.05	0.17	0.03	0.04	0.15	0.21	1.23	0.13	0.24 ± 0.37
14	3-Ethyl-2, 5-dimethylpyrazine	1.28	0.80	0.25	0.17	0.12	0.32	0.33	0.24	0.31	0.42 ± 0.38
15	Phenylethyl alcohol	51.20	65.29	28.44	50.66	29.52	44.47	57.97	42.39	43.29	45.91 ± 12.08
16	4-Ethylphenol*	0.08	0.04	0.00	0.01	0.00	0.38	0.01	0.47	0.39	0.15 ± 0.20
19	3-Butyl-2, 5-dimethylpyrazine	0.44	0.43	0.05	0.12	0.13	0.27	0.23	0.13	0.30	0.23 ± 0.14
20	2,5-Dimethyl-3-propylpyrazine	0.06	0.02	0.03	0.02	0.02	0.06	0.00	0.04	0.07	0.04 ± 0.02

^aThe compounds and their numbers were consistent with the Table 3.

^bA sensory score was the mean ± SD calculated from the samples with the sensory scores larger than 50 obtained under a particular fermentation condition. The G80Y5, G80Y10, G80Y15, G60Y5, G60Y10, G60Y15 conditions are the same as in the Table 1. T30: culture temperature of 30 °C, pH4.0: the culture pH was maintained at 4.0. The control uses the optimal aroma-producing fermentation conditions.

^cThe average relative peak area was calculated from the compound in the samples with sensory aroma scores larger than 50 obtained under a particular fermentation condition.

^dThe average relative peak area was calculated from the same row of the compound’s relative peak area.

^*The compounds were not identified as the key VOCs for the favorite aroma.