Table 4. Changes in the content of the organic acid compounds in the distilled fractions obtained by using two different distillation methods

Compounds	Fraction No.	Concentration (mg/L)
		Steam		Microwave
		Not added	Added¹⁾	Not added	Added
Acetic acid	1	256.19±5.86^Cb	63.37±2.56^Cd	415.30±4.50^Da	211.49±7.83^Ec
	2	673.46±3.87^Ba	207.57±5.76^Bd	586.36±2.94^Bb	296.77±0.76^Dc
	3	775.25±2.02^Aa	126.05±0.80^Ad	537.17±8.22^Cb	405.58±0.95^Cc
	4	-	-	662.26±1.79^Aa	476.56±0.60^Bb
	5	-	-	437.54±1.43^Db	511.71±2.41^Aa
	Total	1,704.90±11.03^c	396.93±8.62^d	2,638.62±18.74^a	1,902.11±11.92^b
Propionic acid	1	ND	ND	ND	ND
	2	94.80±0.27^Bb	ND	27.87±0.94^Aa	ND
	3	120.06±6.05^Aa	ND	4.36±0.47^Bb	ND
	4	-	-	4.02±0.07^Bb	ND
	5	-	-	ND	ND
	Total	214.87±6.29^a	-	36.24±1.44^b	-
Butyric acid	1	54.44±1.31^Ac	287.32±0.19^Aa	ND	259.03±6.72^Bb
	2	57.17±0.06^Ab	298.07±9.12^Aa	ND	283.48±12.89^Aa
	3	52.55±1.06^Ac	227.63±4.55^Bb	ND	285.09±3.25^Aa
	4	-	-	ND	256.09±3.58^Bb
	5	-	-	ND	199.25±4.74^Cc
	Total	164.16±2.42^c	813.02±12.96^b	-	1,279.94±30.33^a
Isovaleric acid	1	78.89±0.75^Cc	53.28±0.25^Bb	63.19±0.65^Aa	53.83±0.52^Aa
	2	84.42±0.06^Ba	68.80±0.66^Ab	59.78±0.26^Bc	54.36±0.47^Ad
	3	123.50±0.78^Aa	52.37±0.48^Bc	55.82±2.26^Cb	51.60±0.61^Bc
	4	-	-	51.32±1.05^Dd	48.99±0.59^Cc
	5	-	-	46.91±0.52^Ea	ND
	Total	286.81±1.81^a	174.45±1.38^d	277.01±4.57^b	208.78±2.10^c
Valeric acid	1	ND	50.84±0.58^Aa	ND	ND
	2	ND	52.90±0.34^Aa	ND	ND
	3	ND	ND	ND	ND
	4	-	-	ND	ND
	5	-	-	ND	ND
	Total	-	103.74±0.92^a	-	-
Hexanoic acid	1	ND	175.06±3.25^Aa	ND	128.39±1.81^Ab
	2	69.64±0.14^Ac	163.61±2.42^Ba	ND	114.82±4.08^Bb
	3	69.01±0.30^Aa	114.64±4.60^Cc	ND	112.80±3.04^Bb
	4	-	-	ND	104.99±3.09^Ca
	5	-	-	ND	91.43±3.15^Da
	Total	138.65±0.44^c	453.31±9.80^b	-	550.43±14.90^a

Whole milk power was added during solid-state fermentation.
All values are mean±SD (n=3).