“…Further manual inspection of the data and comparison with retention indices reported in the literature resulted in the identification of 137 volatile compounds in fermented cucumber brine (Table 3). Comparison of these metabolites with previously reported volatile compounds in fermented cucumber brines (Zhou and McFeeters 1998; Marsili and Miller 2000) indicated that this method may be more sensitive in the detection of plant terpenoids, esters, alcohols, highly volatile aldehydes, and light hydrocarbons as greater numbers of these compounds were found in the present study. Several volatile compounds previously identified in fermented cucumber brines using 1D GC‐MS on nonpolar columns were also found in this study, including butanol, pentanol, hexanol, octanol, 2‐pentanol, 2‐heptanol, 2‐ethyl‐1‐hexanol, eucalyptol, α‐terpineol, phenylethyl alcohol, hexanal, nonanal, 2‐heptenal, benzaldehyde, acetone, acetic acid, butanoic acid, hexanoic acid, linalool oxide, 2‐methoxy‐3‐(1‐methylethyl) pyrazine, and dimethyl disulfide (Zhou and McFeeters 1998; Marsili and Miller 2000).…”