Table 1.

Types and contents of volatile flavor substances in various types of sauced meat.

Sample	Time (Month)	Compounds	Aldehydes	Alcohols	Acids	Esters	Phenols	Ethers	Olefins	Alkanes	Others
CK	1	relative content (%)	1.4	12.87	0	11.53	49.04	0	24.22	0.94	0
		amount	3	3	0	4	2	0	10	1	0
	2	relative content (%)	2.46	0.56	0.43	2.18	85.72	4.24	3.87	0.53	0
		amount	5	2	2	4	2	1	7	3	0
	4	relative content (%)	0.84	13.17	0.49	9.77	37.54	2.12	28.2	5.18	2.7
		amount	1	2	1	5	1	1	3	6	0
	6	relative content (%)	6.62	7.54	0	5.24	59.42	1.97	16.23	2.76	0.23
		amount	5	5	0	7	1	1	7	6	1
SC	1	relative content (%)	0.57	11.07	0	5.03	56.23	0	25.92	1.19	0
		amount	2	6	0	4	2	0	17	1	0
	2	relative content (%)	2.31	16.97	0.43	7.74	52.36	0.13	14.77	0	5.3
		amount	8	7	3	6	2	0	15	0	3
	4	relative content (%)	0.66	22.85	1.18	16.41	19.18	1.13	27.08	1.37	10.14
		amount	1	6	1	7	1	1	8	4	0
	6	relative content (%)	1.69	19.86	0.15	17	18.56	2.28	39.13	0.61	0.72
		amount	5	9	2	9	2	1	15	4	2
KM	1	relative content (%)	1.08	18.05	0.12	5.53	52.09	4.86	18.27	0	0
		amount	4	9	1	3	2	1	17	0	0
	2	relative content (%)	1.38	15.08	0.24	9.13	57.37	3.6	12.69	0	0.51
		amount	5	7	1	7	2	2	12	0	3
	4	relative content (%)	7.68	21.64	0	20.11	16.81	0.96	27.23	1.92	3.65
		amount	3	7	0	9	1	1	11	4	4
	6	relative content (%)	2.39	13.71	0.06	18.98	18.87	1.61	43.84	0.42	0.12
		amount	4	6	1	5	2	1	16	4	2