Table 2.
Volatile flavor compounds identified in pork soups.
| No. | Compounds | Odor descriptiona | RIsb |
Referencesc | |
|---|---|---|---|---|---|
| Polar | Non Polar | ||||
| Aldehydes | |||||
| 1 | Hexanal | Green, cut-grass | 1082 | 794 | 4,5,6,7 |
| 2 | (E)-2-heptenal | Fatty | 1329 | 960 | 4,5,6,7 |
| 3 | (E)-2-octenal | Nutty, fatty | 1435 | 1066 | 4,5 |
| 4 | Benzaldehyde | Almond-like, roasty | 1514 | 963 | 4,5,8 |
| 5 | (E)-2-decenal | Waxy, fatty, meaty | 1631 | 1261 | 4,5,6 |
| 6 | (E)-2-undecanal | Fruity | 1736 | / | 4 |
| 7 | (E,E)-2,4-decadienal | Fatty | 1819 | 1319 | 4,5,6,7 |
| 8 | (E,E)-2,4-nonadienal | Fatty | 1695 | 1218 | 5,6,7 |
| 9 | Octanal | Fatty | 1291 | 1013 | 5,7 |
| 10 | Vanillin | Vanilla | 2460 | / | 8 |
| 11 | Nonanal | Fatty, oily | 1397 | 1104 | 5,6,7,8 |
| 12 | 2-Undecenal | Fatty | 1747 | 1381 | 5,7 |
| 13 | Decanal | Sweet | 1501 | 1207 | 5,7 |
| 14 | Pentanal | Green | 927 | 687 | 5,6 |
| 15 | (E)-2-hexenal | Green, fatty | / | 835 | 6,7 |
| 16 | Heptanal | Sweet melon, fatty | 1184 | 886 | 5,6,7 |
| 17 | Phenylacetaldehyde | Rose | / | 1049 | 6 |
| 18 | (E)-2-nonenal | Cucumber | 1542 | 1150 | 6,7 |
| 19 | (E)-cinnamaldehyde | Spicy | 2053 | 1273 | 5 |
| 20 | Benzeneacetaldehyde | Rosy | / | 1051 | 5 |
| 21 | (E,E)-2,4-heptadienal | Chicken soup | 1486 | 1024 | 7 |
| Sulfur compounds | |||||
| 22 | 3-(Methylthio)propanal | Cooked potato | 1437 | 912 | 4,6 |
| 23 | Dimethyl sulfone | Sulfurous burnt | 1889 | 921 | 4 |
| 24 | Dimethyl disulfide | Onions, Rotten | 1075 | 739 | 5 |
| 25 | Methyl ethyl disulfide | Onions | 1149 | 828 | 5 |
| 26 | Diethyl disulfide | Garlic | 1218 | 925 | 5 |
| 27 | Dimethyl trisulfide | Meaty, cooked cabbage, sulfur | 1389 | 984 | 5,6 |
| 28 | Diethyl trisulfide | Garlic | 1518 | 1142 | 5 |
| 29 | Methanthiol | Sulfur, gasoline | / | 455 | 6 |
| 30 | 2-Methyl-3-furanthiol | Cooked meat | / | 875 | 6 |
| 31 | 2-Furfurylthiol (Furfuryl mercaptan) | Sesame, meat, cheesy | / | 916 | 6 |
| 32 | 2-Mercaptothiophene | Sesame | / | 986 | 6 |
| 33 | 2-Thiophenecarboxaldehyde | Sulfur, nutty | / | 1005 | 5,6 |
| 34 | 4-Methyl-5-thiazoleethanol | Sesame | 2289 | 1299 | 4,6 |
| 35 | 3-(Methylthio)propionaldehyde | Cooked potato | 1461 | 912 | 5 |
| Ketones | |||||
| 36 | 2-Heptanone | Coconut, woody | 1170 | / | 4 |
| 37 | 3-Hydroxy-2-butanone | Fatty, yogurt | 1270 | 705 | 4,6 |
| 38 | 1-Hydroxypropan-2-one (1-Hydroxy-2-propanone) | Pungent | 1286 | 673 | 4 |
| 39 | 2-Butanone | Green | 901 | / | 5 |
| 40 | 2-Pentanone | Sweet | 978 | / | 5 |
| 41 | 1-Penten-3-one | Pungent, rotten | 1017 | 745 | 5 |
| 42 | Acetophenone | Floral, sweet | 1661 | / | 5 |
| 43 | Acetol | Mushroom-like, green | 1197 | / | 8 |
| 44 | 2-Pentadecanone | Sweet | 1913 | / | 8 |
| 45 | 2,3-Pentanedione | Butter | 1060 | / | 5 |
| 46 | 6-Methyl-5-hepten-2-one | Fruity | 1342 | / | 5 |
| Alcohols | |||||
| 47 | 1-Pentanol | Fusel oil, peanut | 1255 | 775 | 4,5 |
| 48 | 1-Octen-3-ol | Mushroom | 1454 | 982 | 4,5,6,7 |
| 49 | 2-Furanmethanol | Caramel, bread | 1644 | 861 | 4 |
| 50 | 2-Butanol | Alcoholic | 1029 | / | 5 |
| 51 | 2-Pentanol | Sweet, alcoholic | 1124 | / | 5 |
| 52 | 3,5-Octadien-2-ol | Green | / | 1021 | 5 |
| 53 | Phenylethyl alcohol | Rose | / | 1115 | 5 |
| 54 | 1-Octanol | Fatty, oxidized oil-like | 1552 | 1076 | 5,7,8 |
| 55 | 1-Heptanol | Floral | 1457 | 980 | 6 |
| 56 | (E)-2-nonen-1-ol | Fatty, sweet | / | 1175 | 7 |
| Acids | |||||
| 57 | Propanoic acid | Pungent acidic | 1513 | / | 4 |
| 58 | Butanoic acid | Pungent acidic | 1610 | / | 4 |
| 59 | Hexanoic acid | Sour, fatty | 1827 | 992 | 4 |
| 60 | Octanoic acid | Fatty, waxy | 2035 | 1175 | 4,8 |
| 61 | Nonanoic acid | Waxy | 2140 | / | 4,8 |
| 62 | Decanoic acid | Sour, fatty | 2249 | / | 4,8 |
| 63 | Tetradecanoic acid | Fatty, soapy | 2662 | / | 4 |
| 64 | Acetic acid | Sour, sweat | 1343 | / | 8 |
| 65 | 3-Methylbutanoic acid | Animal, cheese-like | 1576 | / | 8 |
| 66 | Dodecanoic acid | Camphor | 2392 | / | 8 |
| Esters | |||||
| 67 | δ-Decanolactone | Sweet, creamy | 2181 | 1487 | 4,8 |
| 68 | Ethyl acetate | Fruity | 886 | / | 5 |
| 69 | Butanoic acid butyl ester | Fruity | 1222 | / | 5 |
| 70 | γ-Undecalactone | Peach | 1298 | / | 5 |
| 71 | γ-decalactone | Peach | / | 1430 | 6 |
| 72 | Methyl palmitate | Sweet | 2130 | / | 8 |
| Heterocyclic compounds | |||||
| 73 | 2-Acetylpyrrole | Musty | 1953 | / | 4 |
| 74 | 2-Acetylthiazole | Sesame, roasted, rice | 1657 | 1023 | 5,6 |
| 75 | Benzothiazole | Caramel | 1974 | 1224 | 5 |
| 76 | 2-Acetyl-1-pyrroline | Nutty, roasted | / | 950 | 6 |
| 77 | 2-Ethyl-3-methylpyrazine | Roasted | / | 1023 | 6 |
| 78 | 5-(Hydroxymethyl) furfural | Musty | 2431 | / | 8 |
| 79 | 4-Hydroxy-2,5-dimethyl-3(2H)-furanone | Sweet, caramel | 2011 | 1055 | 4,6 |
| Aromatics | |||||
| 80 | p-Cresol | Herbal, animal | 2078 | 1075 | 4 |
| 81 | Naphthalene | camphoric | 1733 | 1185 | 5 |
| Furans | |||||
| 82 | Furfural | Roasted | 1469 | / | 5 |
| 83 | 2-Pentylfuran | Fruity, green | 1238 | 1002 | 5,7 |
| Thiophenes | |||||
| 84 | 2-Methylthiophene | Onion | 1091 | / | 5 |
| Hydrocarbons | |||||
| 85 | Toluene | Fruity, sweet | 1039 | 759 | 5 |
| Others | |||||
| 86 | Pyridine | Burnt | 1195 | 737 | 5 |
| 87 | d-Limonene | Sweet | 1192 | 1035 | 5 |
| 88 | 2,4-Bis(1,1-dimethylethyl)-phenol | Woody | / | 1407 | 6 |
a Odor descriptions were referred to the references of Nos. writing in this table.
b Retention indices (RIs) relative to the n-alkanes in the polar (DB-wax) and non-polar (DB-5) columns documented in the NIST 14 database. “/”, no data found.
c The Nos. in the brackets are the references Nos. listed in the supplementary file 1.