Table 4
Volatile flavor compounds identified in tanger ine peel Soksungjang prepared from different types of koji strains

Compound Peak Area (%)
RS2)A AS3) RTS4) ATS5)
Acids
Methanecarboxylc acid -1) 0.3 - -
Dimethylmalonic acid - 1.7 - 0.2
O-phthalic acid anhydride -1 14.9 - -
Esters
Acetic acid, ethyl ester 22.6 - 9.4 7.3
Formic acid, hexyl ester 7.2 1.6 8.4 -
Propanoic acid, 2-methyl-,1-(1,1-dimethylethyl)- 2-methyl-1,3-propanediyl ester - - - 1.3
Propanoic acid, 2-methyl-,2,2-dimethyl-1(2- hydroxy-1-methylethyl)propyl ester 4.1 6.3 3.2 -
Propanoic acid, 2-methyl-,3-hydroxy-2,4,4- trimethylpentyl ester 10.7 - 8.0 10.3
Aldehydes
2-methylbutyraldehyde - 1.6 - -
Ketones
1,6-dioxacyclodecane-2,2,7,7-tetra methyl-4,9- dione 2.0 0.1 - 0.9
2,3-butadione - 21.0 - 0.4
2-methyl-3-hexanone 2.1 - - -
3-butylcyclohexanone 2.8 - - -
2-tetrazolin-5-one 1.4 - - -
6-methy-5-hepten-2-one - 2.0
Isopropyl ketone - - - 1.0
Hydrocarbons
2-methyl-6-methylene-2,7-octadiene - - 1.2 1.5
1-methyl-4-bromocyclohexane - - 1.1 -
Dimethylhydrazine - - 1.3 -
1,2-dimethylhydrazine - - - 1.8
2,3-epoxy-4,4-dimethylpentane - 0.3 - -
2,6,10,15,-tetramethylheptadecane - 3.2 - -
2-butyltrtrahydrofuran - 0.3 - -
2-isopropyl-1-hexene - 0.3 - -
1,3-dimethoxybutane - 3.0 - -
3-methyl pentane - - - 1.4
5-n-propyl-delta[2]-pyrazoline - 1.1 - -
Ethenylbenzene - 11.7 - -
Toluene - 2.3 - -
L-limonene - 16.4 16.6
Alcohols
1-octen-3-ol 6.0 4.5 1.6 2.4
1-penten-3-ol - 1.0 - 0.6
2-Amino-2-methyl-1,3-propanediol 1.4 - 1.1 -
3-methyl-1-butanol 10.2 - 12.1 -
2-methyl-1-butanol 3.8 6.7 2.1 -
n-pentanol 1.2 - - -
2-ethylhyxanol 3.8 0.1 1.5 1.7
cis-3-hexene-1-ol - 2.9 - 2.5
L-linalool - - 7.1 10.6
p-menth-1-en-8-ol - - 2.1 0.9
1,2-ethanediol,monoformate - 0.2 - -
3,4-dimethylcyclohexanol - 2.8 - -
3,5-dimethylcycloheanol - 0.3 - 10.6
alphe terpneol - - - 11.2
Hexanol - - - 0.2
n-butanol - 0.3 - -
n-decanol - 0.2 - 0.9
Neopentanediol - - - 0.4
n-heptanol - 1.0 - 0.7
Pentanol - 1.9 - 1.9
4-terpineol - - 1.7
Miscellaneous ones
1.8-cinelo - - - 0.2
Dicumene 2.3 - - -
Glycol monoformate 1.4 1.1
p-cymems - - - 1.6
1)-, No detection.
2)RS, Soksungjang made from Rhizopus oligosporus koji.
3)RTS, Soksungjang made from Rhizopus oligosporus koji+10% Tangerine peel power
4)AS, Soksungjang made from Aspergillus oryzae.
5)ATS, Soksungjang made from Aspergillus oryzae+10% Tangerine peel.