Table 4
Change of volatile flavor compounds of Yakju brewed at different fermentation temperatures (15℃, 20℃, and 25℃)
(unit: mg/L)

Compounds	Control			Y297
	15℃	20℃	25℃	15℃	20℃	25℃
EthylAcetate	17.20±4.301)	12.03±1.28	15.42±4.52	41.46±0.54	9.30±2.21	17.20±6.36
1-Propanol	55.59±16.94	21.31±8.81	30.50±3.49	9.21±3.77	15.86±6.12	27.09±8.94
1-Propanol,2-methyl-	63.30±16.93	68.09±8.61	64.25±18.60	32.19±4.41	84.90±16.60	95.24±61.21
1-Butanol,3-methyl-,acetate	0.08±0.29	0.04±0.02	0.05±0.01	0.03±0.01	0.07±0.03	0.06±0.01
1-Butanol,3-methyl-	69.67±11.71	58.96±8.90	55.28±8.30	41.96±0.29	85.09±14.74	58.88±5.26
PhenylethylAlcohol	14.35±2.35	11.13±3.01	11.83±3.31	13.88±3.28	17.01±6.56	11.05±1.71

¹⁾Values are mean±SD (n=3).