Table 4.
Heterocyclic components in the volatile compounds of soypaste.
| No | Name | RI | Smell description | Log3 FD | |
|---|---|---|---|---|---|
| WAX | DB-5 | ||||
| 1 | 2-Pentylfuran | 1225 | 996 | bean aroma, fruity, green fragrance, vegetables, fragrant soil, root incense aroma | 2 |
| 2 | 2,5-Dimethylpyrazine | 1316 | 925 | Pungent aroma of fried flowers and chocolate, butter odor, roasted barley aroma, fried potatoes, fried potato chips | 4 |
| 3 | 2,6-Dimethylpyrazine | 1319 | 925 | Roasted, coffee, peanuts, potato aroma and chocolate flavor | 6 |
| 4 | 2,3,5-Trimethyl-pyrazine | 1391 | 999 | Baked goods, roasted barley, cocoa, coffee and pork, beef, popcorn, baked potatoes, roasted peanut odor | 7 |
| 5 | 3-Ethyl-2, 5-dimethyl- pyrazine | 1439 | 1071 | Fried barley, cocoa products, coffee, peanut, hazelnut, soybean odor | 3 |
| 6 | 2-Acetylfuran | 1497 | — | Almonds, nuts, fermented aroma, milk and sweet caramel-like aroma | 1 |
| 7 | 1-Methoxy-4-(1- propenyl)-benzene, anethole | 1682 | 1244 | A special aroma of fennel | <1 |
| 8 | 2-Acetylpyrrole | 1952 | — | Bread aroma, bakery aroma | 4 |