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Comparison of the classification of volatile components in raw and fermented highland barley samples.
| Compounds | Sample Categories | |||||
|---|---|---|---|---|---|---|
| HB | SC-HB | TS-HB | SR-HB | ME-HB | CM-HB | |
| Aldehydes | 7 | 9 | 9 | 8 | 7 | 11 |
| Alcohols | 1 | 4 | 5 | 3 | 2 | 5 |
| Esters | 3 | 3 | 4 | 2 | 3 | 5 |
| Ketones | 2 | 1 | 1 | 4 | 0 | 2 |
| Acids | 0 | 1 | 1 | 1 | 4 | 3 |
| Others | 5 | 6 | 2 | 5 | 1 | 1 |
| Total | 18 | 24 | 22 | 23 | 17 | 27 |
