Table 2.
Volatile compounds in alcohol fermentation broths at the end of cultivation
| Compounds | Content (mg/L) | ||
|---|---|---|---|
| 20% Rice nuruk | 20% Monascus koji | 30% Monascus koji | |
| Acetaldehyde | 40.41 ± 1.59c | 79.37 ± 1.84b | 107.74 ± 0.92a |
| Acetone | 4.32 ± 0.23 | – | – |
| Methyl acetate | 1.38 ± 0.07 | – | – |
| Ethyl acetate | 66.09 ± 0.70a | 62.61 ± 0.65b | 63.59 ± 0.91ab |
| Methyl alcohol | 8.65 ± 0.19b | 8.71 ± 0.10b | 10.11 ± 0.62a |
| n-Propanol | 110.90 ± 0.87c | 199.69 ± 0.85b | 169.88 ± 1.20a |
| Isobutanol | 185.07 ± 1.07c | 272.56 ± 1.21b | 311.44 ± 2.74a |
| Isoamyl acetate | 9.72 ± 0.48a | 3.02 ± 0.04c | 4.52 ± 0.26b |
| n-Butanol | 7.21 ± 0.23b | 13.52 ± 0.36a | 12.03 ± 0.66a |
| Isoamyl alcohol | 781.42 ± 1.11c | 1136.36 ± 3.48b | 1191.93 ± 2.68a |
| Ethyl caproate | 1.62 ± 0.18a | 1.90 ± 0.11a | 1.54 ± 0.07a |
| Ethyl caprylate | – | 1.97 ± 0.02a | 1.85 ± 0.09a |
| Total | 1216.79 ± 1.01c | 1779.71 ± 6.62b | 1874.63 ± 7.88a |
– not detected
Data (n = 3) were expressed as mean ± SEM and analyzed using the SPSS software package (IBM SPSS Statistics, Version 23). Differences between means were assessed using Scheffe’s multiple-range and Dunnet T3 tests. Values with different superscript letters are significantly different at p < 0.05