Table 4. Flavor components of rice wine fermented in a 20 L fermenter (mg/L).

Flavor compound	Reference	YB-12
Acetaldehyde	24.86±0.78 a	25.63±0.92 a
Ethyl acetate	31.47±1.03 a	30.87±1.14 a
Acetal	3.98±0.094 a	4.15±0.078 a
n-Propyl alcohol	154.16±1.46 a	86.74±1.86 b
Isobutyl alcohol	175.67±2.26 a	89.28±1.85 b
Isoamyl acetate	3.78±0.046 a	3.84±0.072 a
n-Butyl alcohol	18.26±0.24 a	10.76±0.17 b
Isoamyl alcohol	382.45±4.52 a	192.03±4.19 b
β-Phenethyl acetate	21.97±0.031 a	22.01±0.033 a
β-Phenethyl alcohol	120.54±0.55 a	117.39±0. 46 b

Note: Values followed by different lowercase letters within a single column are significantly different at P = 0.05 according to Duncan’s multiple range test.