Table 4.
Alcohol components of non steamed Oriental melon Makgeolli after adding sucralose

	Sucralose content (w/w)
	(A) Control	(B) 0.001%	(C) 0.002%	(D) 0.003%
	Acetaldehyde	96.64±4.582)C3)	110.70±2.97B	121.69±2.47A	128.13±4.51A
Methanol	Tr4)	Tr	Tr	Tr
2-Propanol	ND5)	ND	ND	ND
Ethanol1)	10.74±0.35C	11.29±0.26BC	11.66±0.41AB	12.20±0.36A
1-Propanol	86.29±5.94D	107.38±5.89C	126.87±11.70B	144.14±7.89A
Isobutanol	136.82±1.50B	144.35±4.39B	158.48±6.28A	162.48±6.34A
1-butanol	ND	ND	ND	ND
Isoamylalcohol	439.58±12.74"T1ns6)	448.37±7.00	463.38±16.12	470.24±27.92
1-pentanol	ND	ND	ND	ND

Unit: %.
Values are mean±SD (n=3)
Means within a row not followed by the same letter are significantly different (p<0.05).
Trace.
Not detected.
Not significant.