Table 2. Aroma active compounds in commercial makgeolli by GCO

No.	RI¹⁾		Possible compounds	Odor description³⁾	Flavor dilution factor (=log₃ FD)⁴⁾
No.	DB-wax	HP-5MS	Possible compounds	Odor description³⁾	M1	M2	M3	M4	M5	M6
1	<1,000	-²⁾	Unknown1	Creamy	ND⁵⁾	ND	ND	ND	ND	0⁶⁾
2	<1,000	-	Ethyl propionate	Fruity, sweet	1.5	1	ND	1	3	3
3	<1,000	<700	Diacetyl	Banana	2	ND	ND	4	ND	ND
4	1,043	-	1-Propanol	Fruity, sweet	ND	2	1.5	2.5	1	ND
5	1,067	-	2-Methyl-1,3-dioxane	Fruity, sweet	2.5	ND	ND	3	2.5	ND
6	1,078	-	Ethyl isovalerate	Fruity, sweet	ND	ND	ND	ND	ND	2
7	1,086	-	Unknown2	Floral	ND	ND	ND	ND	1.5	ND
8	1,131	823	Isoamyl acetate	Slight fermented	ND	ND	1	ND	ND	ND
9	1,147	-	Ethyl valerate	Fruity	ND	ND	ND	ND	1.5	0
10	1,149	<700	1-Butanol	Sweet	1	ND	ND	ND	ND	ND
11	1,190	-	Unknown3	Makgeolli	0.5	ND	ND	ND	ND	ND
12	1,208	739	Isoamyl alcohol	Fermented, wine, moldy, cheese	3.5	3.5	3	4	3.5	4
13	1,238	-	Ethyl hexanoate	Sweet	ND	0.5	ND	ND	ND	ND
14	1,261	-	Isoprenol	Peppermint-like	ND	ND	ND	ND	ND	0.5
15	1,316	-	Unknown4	Banana, fermented	3.5	ND	ND	2	1	ND
16	1,350	926	Ethyl lactate	Almond, acidic, nutty	3	2	3	1	3.5	2
17	1,385	841	3-Ethoxypropanol	Buttery, wine	1	0.5	ND	ND	ND	1
18	1,450	<700	Acetic acid	Acidic, vinegar	2	2	1	3	4	3
19	1,480	980	Methional	Roasted almond, grain, potato-like	5	3	3.5	4	3	2.5
20	1,510	-	Unknown5	Moldy	ND	ND	2.5	ND	ND	ND
21	1,549	788	2,3-Butanediol	Candy-like, sweet, fruity	0	1	ND	0	3	2.5
22	1,571	-	Isobutyric acid	Sweet, floral, fruity	1.5	0	ND	3	1	1
23	1,605	-	Unknown6	Grain	ND	2	1.5	ND	ND	ND
24	1,623	-	Ethyl decanoate	Cheese, fermented, moldy	1.5	4	2.5	3	2	2
25	1,643	1,183	Diethyl succinate	Cheese, fermented, moldy	4	3	4	4.5	3.5	4
26	1,665	980	Methionol	Vegetable, roasted, grain	3.5	4	3	3.5	2.5	4
27	1,674	-	1,3-Propanediol diacetate	Potato, grain	ND	ND	2.5	ND	ND	ND
28	1,808	-	Phenylethyl acetate	Slight acidic, fruity	ND	ND	0	2	ND	ND
29	1,826	-	Unknown7	Nutty	ND	ND	ND	ND	1	ND
30	1,849	1,597	Ethyl laurate	Nutty	ND	ND	0	ND	ND	ND
31	1,873	-	Unknown8	Floral	ND	1	ND	ND	ND	ND
32	1,926	1,120	2-Phenylethanol	Floral, rose	4.5	4	4	5	4.5	4.5
33	2,008	-	Unknown9	Grain	ND	2	ND	ND	ND	ND
34	2,044	1,368	γ-Nonalactone	Burnt sugar, candy-like	3.5	1	4	ND	3	3.5
35	2,083	-	Unknown10	Cotton candy-like	3.5	ND	4	ND	ND	ND
36	2,184	-	Lactic acid	Fruity, sweet, slight banana	ND	ND	1	4.5	4.5	2.5
37	>2,200	1,317	4-Vinylguaiacol	Grain	ND	1.5	ND	ND	ND	ND
38	>2,200	1,997	Ethyl palmitate	Sweet, slight floral	ND	ND	1.5	0	2.5	2.5

Retention indices were determined using n-paraffins C₇-C₂₂ as external standards.
Respective compound was not detected on HP-5MS column.
Aroma properties perceived at the sniffing port.
FD factors by two panelists.
ND means that not detected during sniffing.
FD factor <1 means that the respective compound was not detected during sniffing of the undiluted extract.