Table 2 Key flavor substances and their OAV values in FH06 before and after fermentation
No. | Volatile components | Odor threshold(μg·L−1) | OAVs | |
|---|---|---|---|---|
Before fermentation | After fermentation | |||
Ester compounds | ||||
1 | Methyl methylanthranilate | 0.25 | 1295.3553 | 884.019 |
2 | Methyl anthranilate | 7.00 | 1.0933 | 0.5556 |
Subtotal | 2 | 2 | 1 | |
Ketone compounds | ||||
3 | Carvone | 27.00 | 1.4166 | 0.7604 |
Subtotal | 1 | 1 | 0 | |
Aldehyde compounds | ||||
4 | Butanal, 3-methyl- | 0.35 | 33.8091 | – |
5 | Butanal, 2-methyl- | 1.00 | 7.2550 | – |
6 | Cinnamaldehyde | 750.00 | 4.5368 | 0.0101 |
7 | Hexanal | 73.00 | 2.3619 | – |
8 | Benzene acetaldehyde | 6.30 | 2.1045 | – |
9 | Heptanal | 4.10 | 1.8485 | – |
10 | Pentanal | 12.00 | 1.4900 | – |
11 | Nonanal | 8.00 | 1.2701 | – |
Subtotal | 8 | 8 | 0 | |
Alcohol compounds | ||||
12 | Linalool | 0.22 | 2181.1849 | 1042.4713 |
13 | 4-Heptenal, (Z)- | 0.03 | 155.6933 | – |
14 | 1-Octen-3-ol | 1.50 | 43.3660 | 0.4485 |
15 | 1-Butanol, 3-methyl- | 4.00 | 3.3923 | – |
16 | 1-Hexanol | 5.60 | 1.9257 | – |
Subtotal | 5 | 5 | 1 | |
Total | 16 | 16 | 2 | |