Table 2 The concentrations of flavour compounds in the raw liquor obtained from the fermented Zaopei of experimental and control pits, respectively (mg/100 mL)
Compounds | Control (mg/100 mL) | Pit-entry fermentation (mg/100 mL) |
|---|---|---|
Ethyl acetate | 75.36 ± 3.12 | 118.4 ± 4.68 |
Ethyl caproate | 117.92 ± 10.94 | 286.29 ± 9.82 |
Ethyl butyrate | 47.77 ± 6.32 | 81.4 ± 3.74 |
Ethyl lactate | 283.73 ± 12.1 | 101.32 ± 5.62 |
Acetic acid | 39.31 ± 3.58 | 48.83 ± 2.13 |
Caproic acid | 15.94 ± 0.92 | 34.22 ± 2.67 |
Butyric acid | 14.62 ± 0.52 | 18.71 ± 0.98 |
1-Propanol | 13.2 ± 0.87 | 19.89 ± 1.18 |
Isobutanol | 8.38 ± 0.76 | 11.05 ± 0.79 |