Table 7. Comparison of basic and optimum fermented broth content of aroma compounds (ppm).
| Aroma compounds | Basic medium | Optimum medium | Increase fold |
|---|---|---|---|
| Ethyl acetate | 90.29 ± 9.32 | 168.43 ± 16.64 | 1.87 |
| Acetoin | 116.47 ± 4.22 | 219.92 ± 12.95 | 1.89 |
| Isoamyl alcohol | 113.17 ± 11.24 | 159.25 ± 13.84 | 1.41 |
| Isoamyl acetate | 58.98 ± 2.57 | 118.84 ± 4.36 | 2.01 |
| 2-Methylbutyl acetate | N/A | 15.15 ± 1.67 | - |
| 2-Phenylethanol | 401.86 ± 35.40 | 515.42 ± 54.12 | 1.28 |
| 2-Phenethyl acetate | 29.91 ± 1.09 | 48.17 ± 3.04 | 1.61 |
| Tryptophol | 53.09 ± 4.39 | 68.88 ± 5.69 | 1.29 |
EA = ethyl acetate.
The results are presented as the means of three replicated.