. 2022 Jul 7;15:100385. doi: 10.1016/j.fochx.2022.100385

Table 2.

The aroma intensities of aroma-active compounds in two fermented milk samples obtained by GC-O-MS analysis and their concentrations and OAV values.

No.	Compound	Aroma Intensity (AI)^a		Concentrations / (ug/kg)^b		OAV
No.	Compound	L4-1-2	L6-11	L4-1-2	L6-11	L4-1-2	L6-11
1	Acetaldehyde	0.8 ± 0.27	0.6 ± 0.22	3156.15 ± 151.38 ^a	2675.76 ± 212.21 ^a	50.91	43.16
2	2-Pentanone	0.625 ± 0.25	─	218.09 ± 6.89 ^a	186.03 ± 9.49^b	< 1	< 1
3	2,3-Butanedione	1.85 ± 0.25	1.38 ± 0.48	115.17 ± 14.39^b	226.11 ± 16.78 ^a	2.30	4.52
4	3-Hydroxy-2-butanone	─	0.88 ± 0.48	105.90 ± 4.36 ^a	103.81 ± 6.05 ^a	< 1	< 1
5	2-Heptanone	0.75 ± 0.29	1.13 ± 0.25	31862.57 ± 2845.62^b	49953.26 ± 1397.26 ^a	3.98	6.24
6	2-Nonanone	1.50 ± 0.58	─	15.60 ± 0.49^b	20.44 ± 2.97 ^a	< 1	< 1
7	Acetic acid	0.80 ± 0.27	0.9 ± 0.22	38745.29 ± 923.60^b	60792.16 ± 3051.58^a	1.19	1.88
8	Benzaldehyde	0.25 ± 0.50	─	1.66 ± 0.29 ^a	1.30 ± 0.25 ^a	< 1	< 1
9	Butanoic acid	3.25 ± 0.50	2.25 ± 0.5	5136.69 ± 17.58 ^a	3288.03 ± 374.17^b	1.06	1.66
10	Hexanoic acid	1.75 ± 0.50	1.88 ± 0.63	1039.66 ± 76.68^b	1409.02 ± 198.12 ^a	15.99	21.68
11	Octanoic acid	─	1.88 ± 0.25	245.55 ± 18.55^b	519.37 ± 52.53 ^a	< 1	< 1
12	δ-Decalactone	3.25 ± 0.50	2.75 ± 0.5	24.24 ± 2.82^b	32.66 ± 2.07 ^a	9.70	13.06

Note: ^aThe aroma intensity was obtained by GC-O-MS, and the aroma intensities of compounds were reported as the mean ± standard deviation (SD).

^b The concentrations of compounds were reported as the mean ± standard deviation (SD), and the values with different letters (a tod) in a row are significantly different using Duncan’s multiple comparison tests (P < 0.05).