Table 5. Vollatile compounds identified with retention time (RT) and peak area of fresh ginseng-added muffins with different amounts of Gryllus bimaculatus powder

No RT (min) Compounds Peak area (×105)
GB01) GB10 GB20 GB40
1 5.05 Carbon disulfide 6.42 - - -
2 6.57 Hexamethylcyclotrisiloxane 3.22 3.00 - 3.12
3 8.74 Dimethylamine-D1 - 20.62 54.99 76.60
4 8.75 Nitric acid, methyl ester - - - 19.78
5 10.05 2-Pentanone 1.19 1.23 1.13 -
6 14.67 Hexanal 2.09 2.16 2.28 2.94
7 20.45 2-Heptanone 10.66 8.32 5.68 3.55
8 21.28 2-Bornene - 4.18 3.80 3.88
9 21.29 2-Phenyl-1-p-tolyethanol - - - 1.37
10 21.32 D-Limonene 3.15 - - -
11 23.49 2-Pentylfuran - - - 1.36
12 30.84 3-Methoxy-4-hydroxy-17-methyl-18-[(Z)-.alpha.-methylbenzylidene]-3-(triphenylmethoxy)-5,14-ethanomorphinan-6-one - 3.49 - -
13 30.85 3-Acetoxy-16.beta.-hydroxy-24-nor-5.alpha.-cholan-23-oic acid - 23->16-.delta.-lactone - - - 1.02
14 33.67 2-Nonanone 4.90 3.98 2.27 1.70
15 33.91 Nonanal - 1.44 2.18 3.28
16 38.19 Furfural 1.41 - - -
17 38.20 3-Furaldehyde - 1.02 - -
18 41.82 N-Benzylidene-dimethylammonium chloride 1.75 2.11 2.57 3.53
19 46.59 2-Undecanone 1.99 1.41 - -
20 49.17 (1R,2S,5R)-2-isopropyl-5-methyl-cyclohexanol 3.37 1.37 - -
21 49.72 Silanediol, dimethyl- 5.98 8.55 13.01 7.37
22 50.20 2-Furanmethanol 6.86 5.86 - -
23 50.21 3-Furanmethanol - - - 1.23
24 60.14 Silanediol, dimethyl- 1.16 1.31 1.41 -
GB0, GB10, GB20, and GB40 mean fresh ginseng-added muffins replacing Gryllus bimaculatus powder (GB) by 0%, 10%, 20%, and 40% compared to wheat flour.