Table 6 Volatile compounds in soymilk before and after enzyme treatment

 2-Methylbutanal

914

2.08

4.22

 3-Methylbutanal

918

0.45

1.12

Dark chocolate

 Pentanal

975

0.59

1.33

Grass, green

 Hexanal

1074

10.53

2.86

 Heptanal

1183

5.24

2.36

Rancid

 Octanal

1282

4.35

2.43

Lemon, fruity

 Nonanal

1387

5.87

4.87

Floral, citrus

 Benzaldehyde

1513

5.14

0.84

Almond

 Subtotal

34.25

20.03

 Ethanol

931

0.48

4.69

 2-Butanol

1025

1.09

3.63

 2-Methyl-1-propanol

1088

2.53

1.35

 3-Pentanol

1102

0.13

1.13

 1-Butanol

1143

0.02

0.98

 1-Penten-3-ol

1157

0.21

2.96

 3-Methyl-1-butanol

1203

0.17

0.84

 1-Hexanol

1352

0.98

0.23

 Subtotal

4.63

15.58

 Ethyl butanoate

1031

0.95

3.02

 Ethyl 2-methylbutanoate

1049

0.67

3.11

 Ethyl 3-methylbutanoate

1061

0.49

2.86

 Ethyl hexanoate

1224

1.05

1.21

 Ethyl lactate

1327

0.95

1.50

 Ethyl hexadecanoate

2205

0.41

1.03

 Subtotal

4.52

12.73

 Acetic acid

1415

33.73

1.03

Sour

 Propanoic acid

1513

4.51

1.94

 2-Methyl-propanoic acid

1538

1.48

0.89

 Butanoic acid

1597

3.38

1.27

 Pentanoic acid

1714

0.62

1.68

 Hexanoic acid

1822

1.32

1.01

 Subtotal

45.04

7.82

 2-Butanone

906

0.19

1.56

 2-Pentanone

973

2.14

0.90

 2-Hexanone

1072

0.50

1.34

 (E)-3-Penten-2-one

1116

0.14

1.73

 Subtotal

2.97

5.53

 2-Methylfuran

873

4.03

3.78

 2-Ethylfuran

954

1.15

0.7

Burnt

 2-Butylfuran

1128

0.60

1.78

 2-Pentylfuran

1225

0.15

1.46

 Furfural

1457

0.86

11.60

 2-Furanmethanol

1654

0.35

7.02

 Subtotal

7.14

26.34

 4-Methylthiazole

1625

0.19

0.25

 2-Acetylthiazole

1636

0.13

0.71

 3-(Methylthio)-1-propanol

1704

0.11

10.48

 Subtotal

0.43

11.44