## 3 Results and Discussion
### The Volatile Compounds Related to the Aroma Profiles of the Fermented Samples
\begin{table}
\begin{tabular}{l c c c c c c} \hline \hline \multicolumn{1}{l}{**Chemical Names**} & \multicolumn{5}{c}{**Sample**} \\ \hline \(\bullet\) & _Aldehyde_ & **BB-p** & **LA-p** & **LB-p** & **LC-p** & **LH-p** & **ST-p** \\ \hline
**Acetaldehyde** & 1.64 \(\pm\) 0.08 a* & 0.21 \(\pm\) 0.09 c & 1.28 \(\pm\) 0.49 a & n.d. & 0.60 \(\pm\) 0.11 b & 0.40 \(\pm\) 0.06 bc \\
**Benzaldehyde** & n.d. & 0.23 \(\pm\) 0.08 & 0.13 \(\pm\) 0.18 & n.d. & 2.68 \(\pm\) 1.92 a & 0.15 \(\pm\) 0.21 c \\
**2-Methylbutanal** & 0.76 \(\pm\) 0.04 f & 2.24 \(\pm\) 0.15 d & 5.06 \(\pm\) 0.18 c & 6.10 \(\pm\) 0.18 b & 7.39 \(\pm\) 0.38 a & 1.26 \(\pm\) 0.21 e \\
**3-Methylbutanal** & 0.24 \(\pm\) 0.02 b & n.d. & 0.19 \(\pm\) 0.07 c & n.d. & 0.20 \(\pm\) 0.09 c & 0.36 \(\pm\) 0.03 a \\
**Nonanal** & 0.11 \(\pm\) 0.15 c & 0.50 \(\pm\) 0.71 a & 0.29 \(\pm\) 0.05 b & n.d. & 0.50 \(\pm\) 0.21 a & 0.15 \(\pm\) 0.02 c \\
**Octanal** & n.d. & n.d. & 0.11 \(\pm\) 0.04 & n.d. & n.d. & n.d. \\ \hline Total & 2.74 & 3.18 & 7.06 & 6.10 & 11.37 & 2.32 \\ \hline \(\bullet\) & _Ketone_ & **BB-p** & **LA-p** & **LB-p** & **LC-p** & **LH-p** & **ST-p** \\ \hline
**2(SH)-Furanone** & n.d. & n.d. & 0.11 \(\pm\) 0.05 & n.d. & n.d. & n.d. \\
**Diacetyl** & 0.14 \(\pm\) 0.02 b & n.d. & n.d. & n.d. & n.d. & 0.54 \(\pm\) 0.07 a \\
**Accoin** & 1.10 \(\pm\) 0.36 b & 0.15 \(\pm\) 0.21 b & 0.29 \(\pm\) 0.01 c & 2.35 \(\pm\) 0.25 a & 0.05 \(\pm\) 0.07 & 1.17 \(\pm\) 0.04 b \\
**3-Methyl-2-butanone** & n.d. & 0.25 \(\pm\) 0.03 c & 0.32 \(\pm\) 0.06 b & n.d. & n.d. & 0.50 \(\pm\) 0.07 a \\
**2-Heptanone** & 0.49 \(\pm\) 0.09 c & 1.31 \(\pm\) 0.05 b & 1.46 \(\pm\) 0.16 b & 3.37 \(\pm\) 0.71 & 3.47 \(\pm\) 1.53 a & 1.57 \(\pm\) 0.21 b \\
**2-Nonanone** & 0.50 \(\pm\) 0.07 e & 1.00 \(\pm\) 0.08 d & 1.71 \(\pm\) 0.18 c & 6.27 \(\pm\) 0.55 a & 3.58 \(\pm\) 1.55 b & 1.41 \(\pm\) 0.09 cd \\
**2-Nonen-4-one** & n.d. & n.d. & 0.44 \(\pm\) 0.04 & n.d. & n.d. & n.d. \\
**2-Pentanone** & n.d. & 0.11 \(\pm\) 0.15 c & n.d. & 0.72 \(\pm\) 0.11 a & 0.34 \(\pm\) 0.17 b & n.d. \\
**Acetone** & n.d. & 0.44 \(\pm\) 0.02 b & 0.34 \(\pm\) 0.13 bc & 0.27 \(\pm\) 0.07 c & 0.59 \(\pm\) 0.04 a & 0.30 \(\pm\) 0.09 c \\
**2-Tridecanone** & n.d. & n.d. & 0.09 \(\pm\) 0.13 & 0.24 \(\pm\) 0.04 & n.d. & n.d. \\
**3-Undecen-2-one** & n.d. & n.d. & n.d. & 0.27 \(\pm\) 0.09 & n.d. & n.d. \\
**2,3-Pentanedione** & n.d. & n.d. & n.d. & n.d. & n.d. & 0.71 \(\pm\) 0.02 \\
**Methyl undecyl ketone** & n.d. & 0.27 \(\pm\) 0.08 b & 0.12 \(\pm\) 0.07 c & 0.14 \(\pm\) 0.02 c & 0.39 \(\pm\) 0.05 a & 0.40 \(\pm\) 0.06 a \\
**Nonyl methyl ketone** & 0.26 \(\pm\) 0.07 d & 0.87 \(\pm\) 0.05 c & 0.71 \(\pm\) 0.18 c & 1.20 \(\pm\) 0.22 b & 1.16 \(\pm\) 0.68 a & 1.07 \(\pm\) 0.52 b \\ \hline Total & 2.52 & 4.43 & 5.52 & 14.91 & 9.65 & 7.76 \\ \hline \(\bullet\) & _Alcohol_ & **BB-p** & **LA-p** & **LB-p** & **LC-p** & **LH-p** & **ST-p** \\ \hline
**1-Butanol** & n.d. & n.d. & n.d. & n.d. & n.d. & 0.66 \(\pm\) 0.03 a \\
**3-Methyl-1-butanol** & 44.42 \(\pm\) 3.15 & n.d. & n.d. & n.d. & n.d. & n.d. \\
**1-Propanol** & n.d. & n.d. & n.d. & n.d. & n.d. & 0.45 \(\pm\) 0.09 \\
**Isobutyl alcohol** & 4.20 \(\pm\) 2.94 & n.d. & n.d. & n.d. & n.d. & n.d. \\
**2-Furanmethanol** & n.d. & 0.10 \(\pm\) 0.15 d & 1.84 \(\pm\) 0.90 a & 0.10 \(\pm\) 0.14 b & 0.60 \(\pm\) 0.02 c & n.d. \\
**Phenethyl alcohol** & 77.68 \(\pm\) 3.04 & n.d. & n.d. & n.d. & n.d. & n.d. \\
**Cypyl alcohol** & 0.34 \(\pm\) 0.08 & n.d. & n.d. & n.d. & n.d. & n.d. \\
**Ethanol** & 64.07 \(\pm\) 5.23 a & 0.58 \(\pm\) 0.27 c & 0.24 \(\pm\) 0.08 d & 0.12 \(\pm\) 0.07 e & 0.46 \(\pm\) 0.07 c & 1.30 \(\pm\) 0.14 b \\
**Hexanol** & 0.76 \(\pm\) 0.07 & n.d. & n.d. & n.d. & n.d. & 3.64 \(\pm\) 0.08 \\
**Lauryl alcohol** & n.d. & 0.18 \(\pm\) 0.05 & n.d. & n.d. & n.d. & n.d. \\
**Nonanan-2-ol** & n.d. & n.d. & 0.32 \(\pm\) 0.01 & n.d. & n.d. & n.d. \\ \hline Total & 191.47 & 0.86 & 2.40 & 0.22 & 1.06 & 6.05 \\ \hline \hline \end{tabular}
\end{table} 
Table 4: Volatile aroma compounds (VACs) of the fermented samples (\(\mathrm{\SIUnitSymbolMicro g}\)/L).