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In detail, the CTLs fermented with citrus extracts exhibited a relatively higher content of several compounds, including 2-butyl-1-octanol, 2-hexyl-1-decanol, 3-hydroxy-5,6-epoxy--ionol, phytol, 1-heptatriacotanol, 2,4-dimethyl-1-heptene, (E)-7-methyl-4-decene, D -limonene, (Z)-7-methyl-2-decene, 2,4-dimethyl-1-decene, 7,11,15-trimethyl-3-methylidene-hexadec-1-ene (neophytadiene), 4-(2,6,6-trimethyl-1-cyclohexen-1-yl)-2-butanone (-dihydroionone), and (R)-5,6,7,7a-tetrahydro-4,4,7a-trimethyl-2(4H)-benzofuranone (dihydroactinidiolide)