. 2016 Jun 7;5(2):18. doi: 10.3390/antiox5020018

Table 5.

Profile of volatiles from cooked chicken breast meat with different levels of oregano oil at day 3.

Compounds	Control (None)	100 ppm Oregano	300 ppm Oregano	400 ppm Oregano	5 ppm BHA	SEM
	Total ion counts × 10⁴
2-Propanone	4106 ^a	4854 ^a	4530 ^a	4517 ^a	3458 ^a	797
Pentane	580 ^a	0 ^b	0 ^b	0 ^b	0 ^b	61
2-Propanol	620 ^b	3324 ^ab	3643 ^a	1337 ^ab	905 ^ab	668
Hexane	216 ^a	20 ^b	0 ^b	0 ^b	0 ^b	15
Heptane	86 ^a	0 ^b	0 ^b	0 ^b	0 ^b	7
1-Propanol	2279 ^a	1299 ^b	2136 ^a	1956 ^a	1703 ^ab	134
Propanal	58 ^b	15 ^b	0 ^b	0 ^b	144 ^a	14
Pentanal	1065 ^a	174 ^bc	126 ^bc	0 ^c	466 ^b	89
Heptanal	0	0	0	0	0	0
Octane	147 ^a	204 ^a	160 ^a	175 ^a	179 ^a	43
Cyclohexane	31 ^a	0 ^b	0 ^b	0 ^b	0 ^b	5
Dimethy disulfide	23 ^a	0 ^b	0 ^b	0 ^b	0 ^b	1
Hexanal	11371 ^a	3194 ^b	1341 ^b	1448 ^b	4167 ^b	752
α-Pinene	0 ^b	0 ^b	475 ^a	444 ^a	0 ^b	51
Camphene	0 ^b	0 ^b	299 ^a	328 ^a	0 ^b	55
Limonene	0 ^b	0 ^b	381 ^a	430 ^a	0 ^b	92
β-Myrcene	0 ^b	0 ^b	577 ^ab	740 ^a	0 ^b	163
γ-Terpenene	0 ^b	0 ^b	1609 ^ab	1984 ^a	0 ^b	396
Sabinene	0 ^b	0 ^b	180 ^a	315 ^a	0 ^b	38

^a–c Different letters within a row are significantly different (p < 0.05). n = 4. Abbreviation: SEM, standard error of the mean; BHA, butylated hydroxyanisole.