# Correlation Analysis of Microbiota and Volatile Flavor Compounds of Caishiji Soybean Paste
## 3 Results
### Dynamics of Microbiota during CSP Fermentation
\begin{table}
\begin{tabular}{c c c c c c c c c c} \hline \hline \multirow{2}{*}{**T\({}_{\rm B}\) (\(\delta\))**} & \multirow{2}{*}{**Compounds**} & \multirow{2}{*}{**RI**} & \multirow{2}{*}{**RI’**} & \multirow{2}{*}{**RI’**} & \multirow{2}{*}{**CG-0**} & \multirow{2}{*}{**CG-1**} & \multirow{2}{*}{**CG-2**} & \multirow{2}{*}{**CG-3**} & \multirow{2}{*}{**CG-6**} & \multirow{2}{*}{**CG-8**} \\ \cline{5-8} \cline{8-10}  & & & & & & & & & \\ \hline \multicolumn{1}{c}{Acids (8)} & \multicolumn{1}{c}{} & \multicolumn{1}{c}{} & \multicolumn{1}{c}{} & \multicolumn{1}{c}{} & \multicolumn{1}{c}{} & \multicolumn{1}{c}{} & \multicolumn{1}{c}{} & \multicolumn{1}{c}{} & \multicolumn{1}{c}{} & \\
3.223 & \multicolumn{1}{c}{Acticle acid} & \multicolumn{1}{c}{-} & ND & \(14.50\pm 1.83\) & ND & ND & ND & ND & ND \\
10.340 & \multicolumn{1}{c}{Isobutyric acid} & \multicolumn{1}{c}{-} & ND & \(2.78\pm 1.67\) & ND & ND & ND & ND \\
18.196 & Isovalier acid & 839.57 & 841 & ND & \(3.89\pm 0.82\) & ND & ND & ND & ND \\
28.196 & Hexanoic acid & 972.62 & 967 & ND & \(4.81\pm 0.55\) & ND & ND & ND & ND \\
40.684 & Benzoic acid & 1153.64 & - & ND & \(0.70\pm 0.06\) & ND & ND & ND & ND \\
40.901 & Octanoic acid & 1176.25 & 1167 & ND & \(2.40\pm 0.30\) & ND & ND & \(1.68\pm 0.30\) & \(7.51\pm 0.78\) \\
43.442 & \multicolumn{1}{c}{Phraylacetic acid} & 1267.63 & - & ND & \(0.31\pm 0.08\) & ND & ND & ND & ND \\
43.859 & \multicolumn{1}{c}{Nonanoic acid} & 1275.3 & 1280 & ND & \(0.57\pm 0.16\) & ND & ND & \(0.82\pm 0.27\) & \(1.19\pm 0.15\) \\  & Esters (15) & (15) & & & & & & & \\
4.6465 & Ethyl acetate & - & - & \(1.65\pm 2.00\) & ND & ND & \(7.24\pm 8.23\) & ND & ND \\
15.778 & Ethyl butyrate & 782.65 & 803 & ND & ND & \(4.92\pm 1.61\) & ND & ND & ND \\
24.001 & Amyl acetate & 884.36 & - & \(9.41\pm 1.85\) & \(0.86\pm 0.19\) & \(19.15\pm 8.75\) & \(103.28\pm 1.28\) & \(69.30\pm 33.72\) & \(22.37\pm 8.07\) \\
30.496 & Ethyl hexanoate & 994.83 & 1001 & ND & \(6.97\pm 1.56\) & ND & \(7.45\pm 4.59\) & ND & ND \\
41.529 & Ethyl hexanoate & 1161.25 & 1170 & \(0.73\pm 0.16\) & ND & ND & ND & ND & ND \\
41.929 & Butyl hexanoate & 1375.85 & - & ND & \(26.72\pm 13.98\) & ND & \(2.00\pm 0.13\) & \(0.99\pm 0.34\) & \(10.70\pm 3.64\) \\
42.096 & Ethyl octone & 1203.45 & - & ND & \(26.27\pm 13.98\) & ND & \(3.74\pm 0.50\) & \(0.99\pm 0.34\) & \(10.70\pm 3.64\) \\
46.328 & \multicolumn{1}{c}{\(\alpha\)-permly-\(\
u\)butyrate} & 1284.99 & - & \(1.65\pm 0.31\) & \(4.31\pm 0.58\) & \(0.67\pm 0.02\) & \(0.76\pm 0.13\) & \(2.76\pm 0.57\) & \(3.53\pm 0.43\) \\
46.535 & Heyl hexanoate & 1373.11 & 1390 & \(0.41\pm 0.11\) & \(7.12\pm 21.3\) & ND & \(5.77\pm 1.27\) & \(0.56\pm 0.19\) & \(4.66\pm 145\) \\
46.679 & Ethyl cuprate & - & ND & ND & ND & \(0.54\pm 0.13\) & ND & ND \\
47.174 & Ethyl linocate & 1772.96 & - & \(14.29\pm 0.67\) & \(14.15\pm 4.36\) & \(120.09\pm 0.99\) & ND & ND & ND \\
47.417 & Ethyl trideanoate & 1930.57 & - & \(7.60\pm 0.89\) & ND & ND & ND & ND & ND \\
48.672 & Ethyl palmitate & 1367.58 & 1924 & \(45.12\pm 1.58\) & \(9.23\pm 6.27\) & \(33.39\pm 1.07\) & \(36.32\pm 5.21\) & \(41.30\pm 2.96\) & \(36.22\pm 3.62\) \\
49.614 & Heyl Ceryptate & - & - & ND & \(2.78\pm 0.91\) & ND & \(0.92\pm 0.82\) & ND & ND \\
49.892 & Dettyl phthalate & 1647.27 & - & \(10.42\pm 3.06\) & \(2.11\pm 0.78\) & \(1.07\pm 0.21\) & \(14.30\pm 0.71\) & \(24.23\pm 8.84\) & \(0.80\pm 0.26\) \\  & Alcohols (8) & 693.31 & 734 & ND & ND & ND & \(4.09\pm 1.37\) & \(1.32\pm 0.13\) & \(0.88\pm 0.31\) \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Volatile flavor compounds of Caishli soybean paste in different fermentation stages by GC-MS.