Table 3. Peak area values as determined by GC-MS for flavor compounds in fermented milk with and without milk protein peptide supplementation

Compound	Averaged peak area (×10, 000)
Compound	FM	NPMP_20%	FPMP_20%
Acetaldehyde	50.6 ±1.6^a	89.2±2.9^b	50.9±2.1^a
Butanal	35.1±1.2^b	68.3±1.9^c	20.3±0.8^a
Acetone	109.2±3.3^a	208.7±3.1^c	172.7±4.2^b
2-Pentanone	496.8±7.1^a	542.6±9.4^b	1,232.6±14.9^c
2-Heptanone	1,094.8±22.4^a	2,776.4±35.7^b	6,077.1±54.6^c
Octanal	36.7±1.9^b	41.9±2.3^c	23.3±1.2^a
Propenal	ND	7.1±0.9	ND
2-Heptanol	250.1±5.8^b	302.1±7.1^c	213.4±3.9^a
2-Nonanone	1,721.9±31.5^a	3,439.5±56.3^b	3,847.9±82.3^c
Nonanal	201.3±4.6^b	319.2±6.3^c	175.4±3.4^a
Nonanol	36.4±2.3^a	78.3±3.5^b	2,298.5±33.4^c
Acetic acid	59.6±3.6^a	121.7±5.1^b	605.2±17.6^c
Decanal	ND	ND	68.1±3.2
1-Hexanol	25.2±1.3^a	158.3±4.3^b	191.7±9.3^c
1-Octanol	24.7±0.8^a	37.6±1.4^b	61.5±1.7^c
1,6-Octadien-3-ol	ND	7.8	ND
2-Undecanone	226.5±3.3^a	609.3±7.8^c	462.2±6.7^b
Benzoic acid	12.7±0.5^a	20.8±0.7^b	21.1±0.6^b
Butanoic acid	85.3±2.6^c	61.3±1.5^b	43.9±1.1^a
Hexanoic acid	136.2±3.1^c	21.4±0.8^a	77.9±2.1^b
Octanoic acid	62.5±1.7^c	18.6±0.5^a	56.4±1.3^b

The starter strain was Lacticaseibacillus casei 01.
All values are mean of three replications±SD.
Different superscript letters in the same row indicate significant differences at p<0.05.
FM, fermented milk without supplementation; NPMP_20%, fermented milk containing 20% NPMP; FPMP_20%, fermented milk containing 20% FPMP; ND, not detected.