Table 3. Volatile compounds identified by E-nose based on Kovats index on ‘Ganjang’ prepared from ‘Meju’ with different materials

Retention time (sec)		Possible matchingcompounds	Odor properties	Odor intensity1)
DB5	DB1701
-	34.17	Isopropyl acetate	Fruity odor	R>B>D
40.44	-	Propanoic acid	Pungent	R
22.02	-	1-Propanol	Mild, alcohol-like	R>D>B
26.73	-	Ethyl acetate	Sweet smell	R
36.11	-	tert-Butyl acetate	Fruity	R
-	24.33	2-Methyl-2-propanol	Camphorous	R>D
-	23.52	2-Methylpropanal	Wet cereal or straw	R>D>B
-	44.49	Pyrazine	Roasted products	R
-	38.66	Propyl acetate	Mild, fruity	R>B>D
-	37.59	Ethyl propanoate	Pineapple-like odor	R>B>D
-	29.71	Butanal	Pungent, aldehyde odor	R>B
-	21.61	Dimethyl sulfide	Cabbage, sulfurous	R>B>D
27.86	-	Acetic acid	Pungent/vinegar	R>B
56.00	-	Dibutyl ether	Fruity	B>R>D

D, ‘Ganjang’ using ‘Meju’ with ‘Daewon’ bean; B, ‘Ganjang’ using ‘Meju’ with ‘Buseoktae’; R, ‘Ganjang’ using ‘Meju’ added with ‘Buseoktae’ and roasted rice 30%.