Table 2.
GC‐MS results of the fish broth fermented by M. halotolerans SPQ
| Component | Notes | Area % | |
|---|---|---|---|
| Control | M. halotolerans MPQ | ||
| Ethyl acetate | Fruity | 1.70 | 1.78 |
| Ethyl alcohol | Winey | 2.46 | 6.11 |
| Methyl propyl ketone | Winey fermented | 0.15 | 0.17 |
| Butan−2‐ol | Winey | 0.00 | 0.07 |
| 1‐Propanol | Winey | 0.16 | 0.54 |
| 1‐Butyl alcohol | Winey | 0.00 | 0.21 |
| 1‐Amyl alcohol | Fruity | 0.09 | 0.99 |
| Acetic acid | Vinegar | 3.17 | 2.71 |
| Methional | Sulfurous | 0.07 | 0.07 |
| Propionic acid | Fermented | 3.84 | 3.20 |
| 1‐Butyric acid | Cheesy | 5.79 | 5.28 |
| Butyric acid | Cheesy | 47.84 | 42.47 |
| Furfuryl alcohol | Brown | 0.12 | 0.21 |
| 1‐Valeric acid + 2‐Methylbutyric acid | Cheesy | 18.22 | 18.49 |
| Methionol | Sulfurous | 0.29 | 0.96 |
| Valeric acid | Cheesy | 2.19 | 2.17 |
| 1‐Hexanoic acid | Cheesy | 7.40 | 7.86 |
| Caproic acid | Cheesy | 0.23 | 0.25 |
| Phenyl ethyl alcohol | Fermented brown | 0.13 | 0.20 |
| Phenol | Phenolic | 0.51 | 0.56 |
| Caprylic acid | Fatty | 0.20 | 0.21 |
| 3‐(Methylthio)‐propionic acid | NA | Trace | Trace |
| Sulfurol | Creamy | Trace | Trace |
| 4‐(Methylthio)‐butyric acid | NA | 0.28 | 0.27 |
| Phenylacetic acid | Sweet honey | 0.56 | 0.49 |
| 3‐Phenylpropionic acid | Sweet honey | 4.26 | 4.35 |
Abbreviation: NA, not applicable.