Table 2. Volatile components in barley beverage and Acorus gramineus vinegar

Compound	Odor description1)	Alcohol beverage accordingto fermented temperature (°C)			Acorus gramineus vinegaraccording to fermented period (day)
		20	25	30	0	10	15
Acetic acid, ethyl ester	Ethereal, fruity	3.39	3.41	1.99	0.60	1.26	2.43
Ethanol	Sweet	10.72	12.22	11.36	2.80	0.00	0.51
2-Methyl-1-propanol	Sweet	1.09	1.29	0.77	0.20	0.00	0.03
3-Methyl-1-butanol, acetate	Banana	0.27	0.43	0.17	0.00	0.00	0.07
3-Methyl-1-butanol	Whiskey, malt, burnt	7.73	8.72	5.75	1.62	0.39	0.28
4-Methyl-2-heptanone	Unknown	0.07	0.10	0.07	0.08	0.15	0.10
l-Limonene	Orange	0.09	0.29	0.21	0.46	0.40	0.21
Octanal	Fat, soap, lemon, green	0.07	0.16	0.07	0.22	0.15	0.17
2-Methyl-2-octanol	Spicy	0.11	0.12	0.13	0.05	0.05	0.05
Nonanal	Rose-orange	0.49	1.22	0.49	1.09	0.72	0.86
2-Ethylhexanol	Rose, green	2.13	1.68	2.03	1.41	1.93	1.92
Decanal	Soap, orange peel, tallow	0.22	0.14	0.15	0.28	0.19	0.38
Methyl salicylate	Peppermint	3.64	5.10	5.00	5.81	9.48	7.91

Odorant referred from PubChem (http://pubchem.ncbi.nlm.nih.gov) and Wikipedia (http://ko.wikipedia.org) database.