Table 4. Acetaldehyde, methanol, ethyl acetate, and fusel oil contents of yakju depending on the added amounts (5, 10, and 20%) and pretreatment conditions (steamed and non-steamed) of Jerusalem artichoke

JAP1) content (%)	Treatment	Content (mg/L)
		Acetaldehyde	Methanol	Ethyl acetate	Iso-butanol	Iso-amyl alcohol
0		185.41±14.832)a3)	16.87±1.35e	49.1±3.93c	147.12±11.77c	306.57±24.53d
5	Steamed	133.38±10.67b	54.73±4.38d	95.66±7.65b	255.24±20.42a	787.53±43.75a
	Non-steamed	171.86±13.75a	63.22±5.06cd	55.36±4.43c	70.87±5.67d	227.45±18.20e
10	Steamed	135.72±10.86b	73.32±5.87c	109.81±8.78b	167.61±13.41b	669.31±53.54b
	Non-steamed	160.1±12.81ab	67.59±5.41c	60.77±4.86c	64.64±5.17d	195.2±15.62e
20	Steamed	140.33±11.23b	95.58±7.65b	172.7±13.82a	134.85±10.79c	530.46±42.44c
	Non-steamed	161.69±12.94ab	112.09±8.97a	93.54±7.48b	26.21±2.10e	116.28±9.30f

JAP, Jerusalem artichoke powder.
All the data were expressed as mean±SD (n=3).
^a-fDifferent letters within the same column indicate a statistically significant difference (p<0.05).