Table 4. Summary of interactions and main effects of sulfur-containing compounds and oxidative products in pork patties as affected by treatment (fresh garlic) and storage time during storage at 4℃.

Compounds	Interactions	Main effects
	Treatment*Storage time	Treatment	Storage time
Sulfur-containing compounds
allyl mercaptan	NS	**	*
allyl methyl sulfide	NS	**	NS
diallyl sulfide	NS	**	NS
methyl-(E)-propenyl-disulfide	NS	**	NS
diallyl disulfide	NS	**	NS
Total	NS	**	*
Oxidative compounds
1-pentanol	NS	NS	**
hexanal	**	**	**
1-hexanol	NS	*	**
heptanal	NS	NS	*
(E)-2-heptenal	NS	**	*
1-octen-3-ol	NS	NS	*
(E)-2-octenal	NS	**	*
nonanal	NS	**	NS
Total	**	**	**

NS, not significant; * indicates p<0.05; ** indicates p<0.001.