Table 7. Volatile compounds of tomato ‘Soksungjang’ prepared with R. oligosporus Koji

Compounds Peak area (%)
Tomato ‘Soksungjang’
Esters
    Ethyl acetate 12.38
    Propanoic acid ethyl ester 2.34
    Acetic acid methyl ester 4.10
    Acetic acid propyl ester 2.04
    Acetic acid butyl ester 0.96
    Acetic acid isobutyl ester 1.29
    2-Methylbutyl acetate 0.52
    Isoamyl acetate 4.12
Aldehydes
    Acetaldehyde 1.14
    3-Methylbutanal 0.26
Ketones
    2-Propanone 2.11
    2-Pentanone 0.31
    5-Nonanone 0.38
    Phenyl methyl ketone 0.35
    1-(2,4-Dimethyl-furan-3-yl)-ethanone 0.29
    3-Hexanone 0.36
    2-Hexanone 0.76
    3-Heptanone 1.98
    3-Octanone 0.72
    2-Octanone 0.50
Alcohols
    Ethyl alcohol 38.4
    1-Propanol 0.51
    2-Methyl-2-propanol 0.30
    Isobutyl alcohol 4.06
    1-Butanol 0.44
    3-Methyl-1-butanol 13.22
    2-Methyl-1-butanol 2.64
    1-Octen-3-ol 0.75
    Hydroxycitronellol 0.73
Others
    Oleamide 2.04
Total 100