Table 1.
Main aroma compounds of soybean paste (doenjang).

RI	compounds	aroma property
Aldehydes
650	3-methyl butanal	malt
960	benzaldehyde	amound, burnt sugar
1043	benzeneacetaldehyde	pungent
Alcohols
806	2,3-butanediol	sweet fruit
983	1-octen-3-ol	mushroom
996	3-octanol	earth
1060	Phenethyl alcohol	hydrocarbon odor
Acids
600	acetic acid	sweet-fruity taste
1270	2-hydroxy-benzoic acid	pungent
Pyrazines
892	dimethyl pyrazine	nut, peanut butterm
1004	trimethyl pyrazine	nutty
1095	tetramethyl pyrazine	pungent
Miscellaneous
974	dimethyl trisulfide	onion
993	2-pentyl-furan	green bean, butter