Table 4. The contents of volatile aromatic compounds in takju after distillation (distilled soju)

Compounds	Odor description¹⁾	Boiling point (°C)	Volatile aromatic compound (mg/L)
Compounds	Odor description¹⁾	Boiling point (°C)	11215²⁾	NY21	NY21+SJ69	NY21+S6
Esters
Ethyl acetate	Fruity, sweet	77.1	325.43±28.59^3)1c4)	307.40±30.20^c	452.08±42.55^b	581.67±57.62^a
Isoamyl acetate	Banana, pear	142.0	192.00±20.33^a	54.92±6.13^c	49.67±4.76^c	129.01±10.75^b
Ethyl hexanoate	Fruity, apple, banana	168.0	1,100.67±105.94^b	41.32±4.58^d	881.79±82.69^c	1,629.60±151.92^a
Ethyl octanoate	Pineapple pear	208.0	15.29±1.36^a	9.99±1.03^b	9.21±0.88^b	15.71±1.35^a
Ethyl decanoate	Fatty acids, fruity, apple, solvent	245.0	26.18±3.01^a	13.70±1.12^c	11.37±1.23^c	19.03±1.76^b
Methyl salicylate	Wintergreen pepper, mint	220.0	16.61±1.58^a	11.06±1.05^b	12.27±1.19^b	10.41±1.01^b
2-Phenylethyl acetate	Fruity flower	232.6	309.50±31.62^a	89.83±9.17^b	78.84±8.12^b	84.72±8.98^b
Ethyl dodecanoate	Oily, fatty, fruity	269.0	39.95±4.01^a	38.46±3.76^a	40.51±4.24^a	44.86±4.19^a
Ethyl tetradecanoate		295.0	105.79±11.27^b	272.98±25.64^a	281.87±26.67^a	317.88±30.85^a
Ethyl hexadecanoate		377.0	878.49±85.63^c	2,803.08±272.59^b	3,033.75±325.68^b	4,996.35±462.34^a
Ethyl octadecanoate			39.16±3.54^c	171.67±16.83^a	73.21±7.11^b	191.49±21.30^a
Ethyl oleate			125.63±10.71^c	650.05±62.71^ab	599.70±57.28^b	752.38±73.16^a
Ethyl linoleate			36.35±2.27^c	354.21±34.17^b	480.20±45.08^a	399.55±37.96^b
Subtotal			3,214.02±309.86^d	4,832.34±468.98^c	6,017.51±607.48^b	9,189.20±863.19^a
Aldehyde
Diethyl acetal	Pungent, green, woody solvent	102.0	209.79±18.58^b	195.39±19.65^b	223.99±21.12^b	267.40±24.87^a
Furfural	Almond	162.0	ND⁵⁾	ND	ND	ND
2-Methylbenzaldehyde		200.0	ND	ND	ND	ND
4-Propyl benzaldehyde			ND	ND	ND	ND
Subtotal			209.79±18.58^b	195.39±19.65^b	223.99±21.12^b	267.40±24.87^a
Alcohol
Iso butanol	Alcohol, solvent, green, bitter	108.0	2,997.39±301.63^a	1,946.23±192.77^b	1,868.69±173.80^b	1,994.70±185.93^b
Isoamyl alcohol	Solvent, sweet, nail polish	131.0	5,473.12±516.72^a	4,773.35±438.75^ab	4,499.16±438.62^b	4,972.40±484.32^ab
Dimethylsilanediol		100.0	39.73±3.67^b	47.16±4.62^b	96.90±9.33^a	95.54±8.97^a
Phenylethyl alcohol	Rose, honey	225.0	553.94±52.32^a	243.38±22.63^b	261.68±25.04^b	275.04±26.77^b
Subtotal			9,064.19±874.34^a	7,010.12±658.77^b	6,726.43±646.79^b	7,337.68±705.99^b
Total			12,488.00±1,202.78^b	12,037.85±1,147.40^b	12,967.93±1,275.39^b	16,794.28±1,594.05^a

Choi et al. (2020).
11215, S. cerevisiae KCCM 11215; NY21, S. cerevisiae NY-21; SJ69, H. uvarum SJ69; S6, H. uvarum S6.
All values are mean±SD (n=3).
^a-dDifferent letters within the same row indicate a statistically significant difference (p<0.05).
ND, not detected.