The 57 แตกต่าง ระเหยง่ายกลิ่นรสส่วนประกอบ, identified from the
mid-fermentation stage, which was the largest number for the whole
fermentation process, were esters, isothiocyanates, alcohols, aldehydes,
ketones, hydrocarbons, acids, nitriles, sulfides and heterocyclic compounds.