Fermentation time (h) | Relative amount (%) | Total content (%) | |||||
---|---|---|---|---|---|---|---|
Acetic acid | Propionic acid | Butyric acid | Pentanoic acid | Malonic acid | Enanthic acid | ||
0 | 1.104 ± 0.004a | 0.299 ± 0.08a | 0.460 ± 0.01a | – | – | – | 1.863 ± 0.02a |
1 | 3.105 ± 0.007b | 2.001 ± 0.02b | 1.817 ± 0.03b | – | – | – | 6.923 ± 0.04b |
2 | 2.576 ± 0.009b | 2.369 ± 0.07b | 2.806 ± 0.01b | – | – | – | 7.751 ± 0.03b |
6 | 18.354 ± 0.08c | 2.806 ± 0.09b | 6.5532 ± 0.03c | 0.782 ± 0.02a | – | – | 28.474 ± 0.03c |
12 | 3.381 ± 0.03d | 39.698 ± 0.06c | 20.884 ± 0.02d | 0.782 ± 0.03a | – | – | 64.745 ± 0.06d |
24 | 4.393 ± 0.07d | 20.723 ± 0.04d | 30.613 ± 0.05e | 0.437 ± 0.09b | – | – | 56.166 ± 0.02e |
48 | 13.478 ± 0.03e | 3.45 ± 0.03e | 9.177 ± 0.08f | 35.489 ± 0.07c | 0.070 ± 0.04 | 1.620 ± 0.08 | 65.481 ± 0.11f |