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

Table 6.

Profile of volatiles from cooked chicken breast meat with different levels of oregano oil at day 7.

Compounds	Control (None)	100 ppm Oregano	300 ppm Oregano	400 ppm Oregano	5 ppm BHA	SEM
	Total ion counts × 10⁴
2-Propanone	2307 ^a	2031 ^a	1966 ^a	2065 ^a	1224 ^a	251
2-Propanol	991 ^a	909 ^a	1008 ^a	452 ^a	951 ^a	188
Hexane	47 ^ab	172 ^ab	0 ^b	0 ^b	209 ^a	40
Heptane	160 ^a	0 ^b	0 ^b	0 ^b	132 ^a	17
Acetaldehyde	90 ^a	0 ^b	0 ^b	0 ^b	0 ^b	1
Propanal	297 ^a	0 ^b	0 ^b	0 ^b	0 ^b	2
Pentanal	1153 ^a	563 ^b	305 ^bc	297 ^bc	254 ^c	69
Heptanal	72 ^a	0 ^b	0 ^b	0 ^b	0 ^b	2
Octane	322 ^ab	137 ^b	397 ^ab	309 ^ab	822 ^a	128
Cyclohexane	127 ^a	45 ^b	45 ^b	26 ^b	184 ^a	18
Hexanal	41262 ^a	7887 ^b	1252 ^c	1215 ^c	2095 ^bc	1422
α-Pinene	0 ^c	325 ^bc	762 ^a	378 ^b	0 ^c	85
Camphene	0 ^b	258 ^b	866 ^a	503 ^ab	0 ^b	133
Limonene	0 ^c	114 ^bc	349 ^ab	465 ^a	0 ^c	62
β-Myrcene	0 ^b	335 ^ab	640 ^a	412 ^a	0 ^b	92
γ-Terpenene	0 ^b	491 ^ab	1326 ^a	1020 ^a	0 ^b	200
Sabinene	0 ^c	73 ^bc	133 ^b	355 ^a	0 ^c	23

^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.