Table 2.
OAV value of key volatile components identified by GC–MS in three group Hu sheep.
| Volatile compound | Threshold (ug/kg) |
Odor | OAV value |
SEM | P valve | ||
|---|---|---|---|---|---|---|---|
| CON | SF | RF | |||||
| 3(2H)-Furanone, dihydro-2-methyl- | 0.01 | sweet, solvent, bread, buttery, nutty | 2,852,000.00 ± 168,136.85 | 2,738,000.00 ± 235,202.04 | 2,888,000.00 ± 343,467.61 | 64,274.71 | 0.644 |
| 2,4-Undecadienal | 0.01 | green, buttery, spicy, baked, fruity, fatty, aldehydic, chicken | 38,640.00 ± 14,655.65a | 28,780.00 ± 3306.36a | 10,673.80 ± 14,572.25b | 4233.78 | 0.010 |
| 1-Octen-3-ol | 2 | mushroom | 6288.00 ± 363.21b | 6340.00 ± 302.65b | 7064.00 ± 380.76a | 126.41 | 0.007 |
| Cyclohexanone, 2,2,6-trimethyl- | 0.10 | pungent, thujone, labdanum, honey, cistus | 4832.00 ± 541.64 | 5504.00 ± 765.36 | 4818.00 ± 1115.69 | 218.58 | 0.369 |
| β-Ionone | 0.01 | floral, woody, sweet, fruity, berry, tropical, beeswax | 1215.20 ± 1258.94 | 1392.80 ± 2631.74 | 512.80 ± 333.66 | 417.79 | 0.694 |
| 5-Heptenal, 2,6-dimethyl- | 16.00 | fresh, ozonous, melon, fresh air, sweet, green | 325.20 ± 107.14 | 471.00 ± 25.80 | 398.00 ± 134.16 | 28.76 | 0.112 |
| Dodecanenitrile | 0.09 | citrus, orange, peel, metallic, spicy | 129.86 ± 53.76 | 194.00 ± 90.27 | 285.00 ± 115.97 | 27.49 | 0.055 |
| (E)-2-Octenal | 3.00 | fresh, cucumber, fatty, green, herbal, banana, waxy, leafy | 181.40 ± 16.29 | 186.00 ± 10.17 | 204.00 ± 18.48 | 4.51 | 0.087 |
| Nonanal | 1.00 | aldehyde, citrus, orange peel | 195.40 ± 62.64 | 179.40 ± 77.53 | 202.60 ± 12.14 | 14.10 | 0.814 |
| 2-Hexenal | 17.00 | sweet, almond, fruity, green, leafy, apple, plum, vegetable | 130.60 ± 20.06 | 139.20 ± 14.41 | 146.60 ± 17.04 | 4.49 | 0.374 |
| .alpha.-Irone | 2.00 | orris, floral, berry, violet, woody, powdery | 129.68 ± 28.10 | 139.20 ± 40.20 | 163.60 ± 23.58 | 8.43 | 0.252 |
| 2-methoxy-Phenol | 1.60 | nutty | 132.40 ± 20.45 | 134.80 ± 17.37 | 149.60 ± 20.07 | 5.05 | 0.347 |
| Linalool | 6.00 | floral, green | 101.74 ± 15.20 | 106.02 ± 10.55 | 104.08 ± 5.61 | 2.71 | 0.834 |
| 10-Undecenal | 3.50 | waxy, aldehydic, rose, mandarin, citrus, soapy, fatty | 223.82 ± 235.13 | 44.86 ± 22.96 | 40.48 ± 12.64 | 39.84 | 0.092 |
| 2(3H)-Furanone, 5-hexyldihydro- | 1.10 | fresh, oily, waxy, peach, coconut, buttery, sweet | 38.06 ± 10.47 | 43.04 ± 19.95 | 63.36 ± 20.18 | 5.10 | 0.091 |
| 2-Undecanone | 6.20 | waxy, fruity, creamy, fatty, orris, floral | 166.80 ± 225.75 | 11.57 ± 6.32 | 9.85 ± 3.52 | 36.86 | 0.134 |
| Heptanoic acid, methyl ester | 4.00 | sweet, fruity, green, orris, waxy, floral, berry | 7.07 ± 0.83 | 8.40 ± 1.31 | 7.76 ± 1.21 | 0.31 | 0.220 |
| Diallyl Sulfur compounds | 100.00 | sulfury, onion, garlic, horseradish, metallic | 5.51 ± 1.35b | 7.95 ± 0.56a | 7.37 ± 0.84a | 0.36 | 0.005 |
| 4-Nonanone | 8.20 | – | 6.77 ± 0.55 | 7.53 ± 1.11 | 7.49 ± 1.13 | 0.25 | 0.400 |
| .beta.-Myrcene | 15.00 | musty, balsamic, spice | 9.86 ± 5.32 | 7.31 ± 0.36 | 8.86 ± 1.35 | 0.81 | 0.465 |
| (E)-2-Decenal | 5.00 | waxy, fatty, earthy, green, cilantro, mushroom, aldehydic, fried, chicken, fatty, tallow | 4.36 ± 1.66 | 6.07 ± 1.36 | 5.39 ± 1.83 | 0.43 | 0.285 |
| 6-Methyl-3,5-heptadiene-2-one | 100.00 | – | 4.82 ± 0.49 | 5.69 ± 0.78 | 5.29 ± 0.68 | 0.18 | 0.156 |
| 2(3H)-Furanone, dihydro-5-propyl- | 400.00 | sweet, coconut, nutty, caramel, tonka, hay | 3.67 ± 0.43b | 3.78 ± 0.47b | 5.02 ± 0.76a | 0.21 | 0.005 |
| 1-Decanol | 23.00 | fatty, waxy, floral, orange, sweet, watery | 2.86 ± 2.31 | 3.53 ± 4.47 | 2.47 ± 1.27 | 0.73 | 0.854 |
| .alpha.-Ionone | 3.78 | sweet, woody, floral, violet, orris, tropical, fruity | 2.54 ± 1.13 | 3.04 ± 0.84 | 3.14 ± 0.27 | 0.21 | 0.495 |
| Geraniol | 6.60 | sweet, floral, fruity, rose, waxy, citrus | 2.54 ± 0.78 | 2.51 ± 0.79 | 2.40 ± 0.78 | 0.19 | 0.955 |
| Acetic acid, 2-ethylhexyl ester | 47.00 | earthy, herbal, humus, undergrowth | 8.21 ± 3.10a | 2.45 ± 2.87b | 6.25 ± 0.73a | 0.87 | 0.010 |
| 2-methyl-3-Pentanol | 420.00 | – | 1.34 ± 0.15b | 1.54 ± 0.06a | 1.38 ± 0.12b | 0.04 | 0.040 |
| Benzene, n-butyl- | 14.00 | – | 1.15 ± 0.11 | 1.38 ± 0.19 | 1.24 ± 0.14 | 0.04 | 0.095 |
Values are mean ± SD. a, b, c Mean values with unlike letters statistically significant (P < 0.05) for parameters where the overall one-way ANOVA was significant (P < 0.05). Parameters without letters show no significant difference among groups (ANOVA P ≥ 0.05). CON = control group; SF = supplementary feeding group; RF = restricted feeding group. SEM = standard error of the mean. Flavor character: Reference from Flavordb database (https://cosylab.iiitd.edu.in/flavordb/) and Foodflavorlab database (http://foodflavorlab.cn/#/home); RI: retention index; Threshold: odor threshold values were taken from the VCF online database (https://www.vcf-online.nl) and literature (Sohail et al., 2022); OAV: odor activity value.