. 2016 Aug 30;36(4):558–565. doi: 10.5851/kosfa.2016.36.4.558

Table 3. Peak area values as determined by GC-MS for flavor compounds.

Compounds	Averaged peak area (×10000)
	Raw milk		Fermented milk

	RM	RMP	FMNP	FMP
Acetaldehyde	ND	10.9±0.9	52.1±3.4^a	66.7±4.2^b
Hexanal	21.9±1.7	24.8±1.6	30.1±2.0^a	32.1±2.2^a
Octanal	ND	3.5±0.3	3.4±0.3^a	3.6±0.3^a
Diacetyl	ND	5.8±0.4	78.2±6.8^a	89.7±5.1^b
Decanal	ND	5.4±0.5	5.2±0.4^a	5.5±0.4^a
Benzaldehyde	24.0±1.6	25.7±1.9	36.5±2.2^a	36.7±2.2^a
2-Heptanone	83.4±3.2	102.9±3.5	115.1±3.4^a	120.1±3.1^a
Nonanone	9.9±1.1	10.5±1.3	12.1±1.7^a	12.9±1.5^a
2-Undecanone	4.0±0.8	6.6±1.1	10.1±1.6^a	11.2±1.8^a
2-Hexadecanone	1.4±0.3	1.6±0.5	2.1±0.5^a	2.5±0.6^a
Octenol	4.5±0.9	10.2±1.1	5.0±0.7^a	11.3±1.2^b
1-Heptanol	2.9±1.0	3.2±0.8	3.9±0.4^a	4.4±0.5^a
Octanol	1.4±0.6	1.6±0.7	2.6±1.0^a	2.9±0.9^a
Hexanol	2.3±0.8	2.5±0.9	4.9±0.7^a	5.8±0.8^a
2-Butanol	5.9±0.9	6.1±1.0	7.6±1.2^a	8.3±1.1^a
1-Pentanol	ND	8.3±0.9	ND	9.2±1.3
Propanoic acid	ND	ND	8.1±1.0^a	14.1±1.4^b
Butanoic acid	ND	ND	29.0±2.4^a	53.8±3.5^b
Hexanoic acid	ND	ND	62.9±2.4^a	141.1±7.3^b
Octanoic acid	ND	ND	19.6±1.9^a	67.8±6.2^b
Decanoic acid	ND	ND	6.2±1.7^a	12.5±1.9^b
2-Amino-5-methyl benzoic acid	ND	ND	ND	290.7±10.2
Butanoic ester	ND	1.6±0.5	ND	2.0±0.4
Propanoic acid, decyl ester	ND	1.4±0.5	ND	3.9±1.3
4-benzoic acid,2-butyl ester	206.7±9.3	207.6±9.0	223.0±8.7^a	290.7±9.8^b
Formic acid,methyl ester	ND	2.4±1.0	ND	3.3±0.8
Disulfide, dimethyl	ND	1.8±0.8	ND	7.1±1.4
Hexadecanoic acid, methyl ester	ND	ND	3.7±0.8^a	6.7±1.6^b

Different lowercase letters in the same row indicates significant difference (p<0.05) between means; ND, not detected; RM, raw milk; RMP, raw milk containing 5% proteolytic pork hydrolysate (PPH); FMNP, fermented milk without PPH; FMP, fermented milk containing 5% PPH.