# The Flavor Profiles of Highland Barley Fermented with Different Mushroom Mycelium
## 3 Results and Discussion
### Sensory Evaluations of Highland Barley  
Sensory evaluations of the original and fermented highland barley were performed by direct sniffing and flavor-profile mapping. As shown in Figure 5, the original highland barley had a relatively strong grassy and earthy taste with moderate acceptance, but the flavor profiles were changed after fermentation. The flavor of highland barley was decreased after fermentation with _S. commune_ and _T. sanguinea_, which was consistent with the results of ROAV. SC-HB showed a heavy sour and fermented odor with a low overall acceptability. TS-HB had a light overall odor with a strong spicy odor resulting in a lower acceptability of the sample. Fermentation with _C. militaris_, _S. rugoso-annulata_ and _M. esculenta_ showed significant improvement in sensory characteristics. Among them, the samples fermented with _M. esculenta_ showed a significant sensory flavor improvement. This was in agreement with the results of GC-MS.  
\begin{table}
\begin{tabular}{c c c c c c c c c c} \hline \hline \multirow{2}{*}{**Number**} & \multirow{2}{*}{**Compounds**} & \multirow{2}{*}{**Aroma Characteristics**} & \multicolumn{2}{c}{**Threshold**} & \multicolumn{5}{c}{**ROAV**} \\ \cline{3-10}  & & & **ug/kg** & & **HB** & **SC-HB** & **TS-HB** & **SR-HB** & **ME-HB** & **CM-HB** \\ \hline
1 & Decanal & Green, Cucumber, Citrus & 0.1 & 100 & 55.26 & 56.31 & 42.42 & 35.10 & 90.00 \\
2 & Hexanal & Grass, Oil & 4.5 & 100 & 1.40 & 12.47 & 7.47 & 40.6 & 10.58 \\
3 & Nonanal & Fat, Fruity & 1 & 84.01 & 11.58 & 7.57 & 5.76 & 14.98 & 9.43 \\
4 & Heptanal & Green, Fruity & 2 & 26.25 & ND & 0.68 & ND & 0.39 & 1.60 \\
5 & Phenylacetaldehyde & Honey, Flower & 4 & 15.75 & 37.11 & 29.66 & 8.43 & 10.58 & 7.95 \\
6 & Benzaldehyde & Almond, Cramel & 300 & 0.36 & 0.46 & +0.1 & 0.16 & 0.11 & 0.18 \\
7 & trans-2-Octen-1-al & Grass, Oil & 3 & 3.85 & 0.88 & 2.52 & 2.73 & 6.29 & 24.87 \\
8 & (methylthio)propionaldehyde & Stench & 0.2 & ND & 100 & ND & ND & ND & ND \\
9 & gamma-nonanoic lactone & Fat, coconut & 25 & ND & ND & ND & 0.32 & ND & 1.72 \\
10 & trans-2-Hepmetal & Oil, Grass, Fruit & 13 & ND & ND & ND & 0.23 & ND & ND \\
11 & 1-Octen-3-ol & Mushroom, Green & 1 & 85.59 & 100 & 100 & 100 & 100 \\
12 & 2-Phenylethylhanol & Wood license & 21 & ND & 1.23 & 2.19 & ND & 3.25 & 1.85 \\
13 & 1-Hexanol & Grass fragrance & 250 & ND & ND & +0.1 & 0.19 & ND & 0.63 \\
14 & Linalool & Floral, Lily of the valley & 6 & ND & ND & 0.16 & ND & ND & 4.21 \\
15 & Methyl benzoate & Honey, Flower & 30 & \textless{0.1} & \textless{0.1} & 1.14 & \textless{0.1} & \textless{0.1} & ND \\
16 & Methyl & Peppers, Herbs, Dried & 100 & 0.19 & 0.16 & 1.37 & ND & ND & ND \\
4-methoxybenzoate & fruis & & & & & & & & \\
17 & Ethyl acetate & Pineapple, Apple & 5 & ND & ND & 0.74 & ND & ND & ND \\
18 & Ethyl myristate & Iris aroma, Fat & 4000 & ND & ND & ND & ND & ND & 0.20 \\
19 & Ethyl stearate & & & & & & & & \\
20 & 2-Hepanone & Banna, Medicine & 140 & 0.32 & ND & ND & \textless{0.1} & ND & ND \\
21 & (E)-6,10-Dimethyl-5.9- & Green, Magnolia, Fruit & 60 & ND & \textless{0.1} & 0.12 & ND & ND & ND \\
22 & 3-Octanone & Mushroom, Mould & 28 & ND & ND & 0.38 & ND & ND \\
23 & 2-Undecanone & Waxy, Fruity & 7 & ND & ND & ND & 0.30 & ND & 1.56 \\
24 & 2-pentylfuran & Bean, Fruit & 6 & 17.68 & 1.27 & 0.29 & 0.52 & ND & ND \\ \hline \hline \end{tabular}
\end{table}
Table 3: ROAV of volatile compounds in original and fermented highland barley samples.