Table 6. Change in the peak of the electronic nose with various starters and temperatures at aging 6 wk

Treatments	Compound
Treatments	Ethanol	Propan-2-one	Hexane	2,4,5-trimethylthizole	Limonene
C20	5,722.47±37.46^C	5,568.25±75.36^BC	480.88±32.40^C	3,052.84±70.79^A	3,597.85±87.30^B
C25	9,464.65±194.76^A	3,910.66±296.11^CD	4,153.21±796.46^B	1,449.76±31.65^E	2,404.94±369.56^D
DD20	6,647.88±167.66^B	6,726.42±175.66^AB	403.40±26.67^C	3,185.22±92.01^A	4,815.57±115.16^A
DD25	5,789.92±135.29^C	3,042.23±88.13^D	3,108.05±270.94^B	2,014.75±74.34^D	2,817.13±294.86^CD
FD20	5,907.70±257.76^C	6,799.25±1,775.60^AB	537.44±155.27^C	2,036.43±43.99^C	3,168.96±59.49^BC
FD25	2,061.02±135.01^D	3,138.61±158.07^D	4,112.85±494.49^B	2,205.18±27.92^CD	3,605.31±36.79^B
DFD20	6,066.79±420.59^BC	8,307.26±174.90^A	1,300.73±113.60^C	2,691.74±64.93^B	3,483.29±165.67^B
DFD25	5,438.72±142.20^C	3,529.72±382.90^D	6,330.55±1,121.05^A	1,295.12±22.98^E	1,313.34±34.05^E

All data shown as mean±SE.
Means in the same column with different letters are significantly different (p<0.05).
C, commercial starter; DD, Debaryomyces hansenii of Doenjang produced in Korea and Penicillium nalgiovense of fermented sausages; FD, D. hansenii of fermented sausages and P. nalgiovense of fermented sausages; DFD, DD+FD; 20, 20°C; 25, 25°C.