TABLE 4.

OAVs of volatile compounds detected in the three Chinese rice wine samples fermented with three different starter cultures.

No	Compounds	Aa	B	C	Thresholdc (μg/kg)
1	Phenylethyl alcohol	111	216	26	60
2	Ethyl caprylate	5	7	–b	200
3	Ethyldecanoate	2	3	<1	530
4	Isoamyl acetate	208	298	174	2
5	1-octen-3-ol	5	11	–	2.7
6	Ethyl hexanoate	<1	<1	1	530
7	Ethyl butyrate	1	1	<1	59
8	Ethyl propionate	1	1	<1	29
9	Ethyl acetate	114	123	65	5
10	Furfural	1	2	–	8
11	Ethyl laurate	<1	<1	1	500
12	Isoamyl alcohol	782	689	–	6.1
13	Isobutanol	12	5	–	33
14	n-Decanoic acid	1	2	<1	70

^aA, B, C are CRW samples fermented with JIUYAO, the artificial starter and the commercial starter.

^bThe OAV was not calculated in the sample.

^cThe detection threshold was drawn from the literature (Van Gemert, 2003).