Table 4. Volatile organic components (VOCs) of white pan bread with different yeast and LAB

Group	CON	KM	LAB
Alcohols	0.72±0.05^a	0.72±0.04^a	0.75±0.01^a
Aldehydes	0.03±0.01^a	0.03±0.01^a	0.04±0.00^a
Esters	0.02±0.01^a	0.03±0.01^a	0.02±0.00^a
Acids	0.11±0.03^a	0.16±0.02^a	0.11±0.01^a
Ketones	0.07±0.01^a	0.04±0.01^b	0.04±0.00^b
Others	0.04±0.01^a	0.02±0.01^a	0.03±0.01^a

Data are shown as means±standard deviation. Values with different letters in the same row were differ significantly (p<0.05).
CON: control.
KM: Kluyveromyces marxianus NIYC1 yeast.
LAB: lactic acid bacteria.