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. 2024 Jun 18;23:101576. doi: 10.1016/j.fochx.2024.101576

Table 6.

Concentration of volatile compounds in the headspace of cooked plant-based patties.

Compounds KI1 KI2 Relative Concentration (ng/g)
 p-Value4 Aroma description5
Control3 PB4
Acids (4)
dodecanoic acid 1582 1584 753.25 ± 18.10b 1291.50 ± 56.91a ⁎⁎ fat, fruit
hexanoic acid 992 992 ND 698.06 ± 40.84 ⁎⁎⁎ cheese, fermented, pungent
nonanoic acid 1285 1284 ND 577.49 ± 35.47 ⁎⁎⁎ fat, green
octanoic acid 1186 1186 ND 2218.48 ± 81.62 ⁎⁎⁎ cheese, fat, fermented



Alcohols (5)
1-heptanol 982 982 ND 19.83 ± 0.34 ⁎⁎⁎ green, wood
1-hexanol 887 887 199.52 ± 2.72b 639.91 ± 53.13a ⁎⁎ bread, flower, fruit, grass, green
1-octanol 1089 1089 ND 806.66 ± 40.93 ⁎⁎⁎ citrus, fat, fruit, green
1-pentanol 755 755 ND 373.41 ± 9.06 ⁎⁎⁎ almond, balsamic, fruit, green
2,3-butanediol 824 828 ND 171.19 ± 10.52 ⁎⁎⁎ cream, floral, fruit, herb



Aldehydes (2)
benzaldehyde 982 982 256.88 ± 12.80a 116.77 ± 6.53 b ⁎⁎ almond, berry, bitter, bitter almond, burnt sugar
nonanal 1126 1126 81.91 ± 6.49a 33.76 ± 1.48b ⁎⁎ citrus, cucumber, fat, floral, green



Esters (7)
ethyl decanoate 1407 1419 ND 53.36 ± 1.47 ⁎⁎⁎ brandy, burnt, fruit, geranium, grape
ethyl dodecanoate 1603 1621 ND 24.32 ± 1.49 ⁎⁎⁎ cream, floral, fruit, green apple, leaf
ethyl octanoate 1215 1218 66.58 ± 1.57b 180.55 ± 2.79a ⁎⁎ apricot, banana, brandy, fresh, fruit
methyl butanoate 745 742 ND 144.46 ± 10.09 ⁎⁎⁎ apple, banana, cheese, floral
methyl dodecanoate 1533 1551 ND 83.65 ± 6.70 ⁎⁎⁎ coconut, fat
methyl hexanoate 938 945 ND 106.08 ± 3.70 ⁎⁎⁎ fresh, fruit, pineapple, sweet
methyl octanoate 1138 1146 79.37 ± 3.16b 589.47 ± 42.92a ⁎⁎ fruit, orange, sweet, wine



Furan (1)
2-pentylfuran 1012 1011 1025.61 ± 45.10 916.53 ± 51.29 NS butter, floral, fruit, green, green bean



Hydrocarbon (1)
o-xylene 911 912 1.95 ± 0.03b 2.34 ± 0.06a ⁎⁎ geranium



Ketones (4)
(E,E)-3,5-octadien-2-one 1107 1114 ND 181.23 ± 3.80 – almond, balsamic, dill, sweet, vanilla
2-heptanone 908 908 868.00 ± 25.14a 512.45 ± 22.32b ⁎⁎ bell pepper, blue cheese, cinnamon, fruit, green
2-nonanone 1104 1112 1067.57 ± 32.71b 1314.18 ± 45.90a ⁎⁎ fragant, fruit, green, hot milk, oil
2-undecanone 1315 1317 1203.13 ± 42.25b 1451.22 ± 49.87a ⁎⁎ fresh, green, orange, pineapple, rose



Lactones (2)
5-hydroxydecanoic acid lactone 1526 1531 38.25 ± 0.93b 57.89 ± 0.94a ⁎⁎ apricot, butter, coconut, peach
5-hydroxyoctanoic acid lactone 1306 1314 157.73 ± 8.90b 258.93 ± 15.08a ⁎⁎ butter, coconut, peach



Phenol (1)
2,6-di-tert-butyl-4-methylphenol 1545 1548 15.04 ± 0.17b 42.30 ± 1.34a ⁎⁎ toasted cereal



Pyran (1)
maltol 1139 1138 14.37 ± 0.75b 24.73 ± 0.65a ⁎⁎ butterscotch, caramel, cotton candy, malt, roasted bread



Pyrazines (2)
2,5-dimethylpyrazine 932 932 46.67 ± 1.04b 51.88 ± 1.47a ⁎⁎ cocoa, coffee
3-ethyl-2,5-dimethylpyrazine 1099 1100 42.65 ± 0.41b 65.74 ± 4.00a ⁎ broth, chocolate, earth, must, potato

NS, not significant.

ND, not detected.

NS: p > 0.05.

6All values are presented as mean ± standard deviation (n = 3).

1

Kovats index obtained from NIST available at https://webbook.nist.gov/chemistry/cas-ser/ for HP-5MS columns or equivalents.

2

Kovats index calculated using n-alkanes for the HP-5MS column.

3

Control, untreated; PB4, plant-based patty supplemented with 20 g biji powder.

4

Values with different uppercase letters in the same row are significantly different according to Student's t-test (p < 0.05).

⁎⁎⁎

p < 0.001.

⁎⁎

p < 0.01.

⁎

p < 0.05.