Table 4. Volatile compounds of Yakju fermented with different commercial yeasts

Volatile compounds (ppm)	La parisienne (red)	La parisienne (black)	Fermivin	RC212	K1-V1116	D47	EC1118	p
Acetaldehyde	313.18±20.60¹⁾ ^cd ²⁾	481.16±240.65^bc	0.00±0.00^d	0.00±0.00^d	971.43±0.00^a	720.46±457.77^ab	599.03±154.27^abc	0.000
EtOH (%)	11.79±0.30	11.69±0.60	11.72±0.14	11.40±0.07	11.20±0.43	11.17±0.62	11.61±0.83	0.599
Iso-butanol	86.50±11.27	88.6±10.33	83.10±3.97	90.61±28.88	103.00±8.78	117.37±56.70	95.25±33.09	0.772
Iso-amylalcohol	294.63±18.96^a	298.02±17.55^a	335.18±3.25^a	329.12±36.22^a	320.29±14.38^a	234.43±74.80^b	305.45±11.36^a	0.042
n-Hexanol	12.24±0.00^abc	9.10±0.00^bc	0.00±0.00c	9.25±0.00^bc	12.84±0.00^abc	37.75±35.69^a	34.31±7.31^ab	0.038
Acetic acid	239.75±116.85	429.61±71.05	592.05±7.95	547.06±14.10	592.88±48.71	1,087.01±859.46	610.04±96.97	0.169
Linalool	96.35±29.29^b	165.80±25.15^a	143.81±23.45^a	144.27±2.65^a	157.15±7.63^a	158.95±23.39^a	142.22±27.31^a	0.033
Ethyl caprate	19.18±5.75^c	26.33±1.71^b	33.52±1.50^a	19.68±1.68^c	25.80±1.39^b	21.65±2.08^c	30.40±1.16^a	0.000
2-Phenylethanol	34.07±9.22^c	52.87±3.89^b	67.20±3.14^a	67.15±2.81^a	62.38±1.88^ab	58.46±8.66^ab	56.79±2.68^b	0.000

¹⁾The values are expressed as mean±SD (n=3).
²⁾^a-dMeans with a different superscript within a row is significantly different at p<0.05 by Duncan’s multiple range test.