. 2018 Apr 6;96(6):2238–2248. doi: 10.1093/jas/sky125

Table 1.

Effects of beef finishing diet* and muscle^2† on concentrations (ng/g of sample) of volatile compounds from raw steaks during retail display^‡

Volatile compounds	Finishing diet and muscle
	USUGrain			USUBFT			USUGrass
	GM	LT	TB	GM	LT	TB	GM	LT	TB	SEM^§	P value
Alkane
Octane	0.73^bcd	0.93^bc	2.00^a	0.30^d	0.22^d	2.10^a	0.27^d	0.39^cd	1.09^b	0.28	0.006
Aldehydes
Hexanal	22.73^cd	40.78^bc	81.84^a	2.15^d	17.23^cd	62.39^ab	2.02^d	1.04^d	7.29^d	12.97	<0.001
Heptanal	1.51^c	1.67^c	5.24^b	0.51^c	1.38^c	7.25^a	0.24^c	0.13^c	1.25^c	0.93	<0.001
Octanal	2.94^b	2.59^b	7.57^a	2.16^bc	1.46^bc	7.96^a	1.17^bc	0.55^c	2.34^b	0.77	<0.001
Nonanal	5.35^b	4.76^b	12.87^a	2.67^bcd	2.60^cd	11.29^a	1.37^d	1.13^d	4.94^bc	1.01	0.002
Furans
2-Pentyl furan	1.74^bcd	1.97^bc	3.33^a	0.84^de	1.28^cde	2.61^ab	0.72^e	0.89^de	1.30^cd	0.33	0.012
Carboxylic acids
Hexanoic acid	4.10^a	2.57^c	3.78^ab	1.43^d	1.06^de	2.98^bc	0.72^de	0.55^e	1.17^de	0.37	0.011
Alcohols
1-Hexanol	33.30^a	10.97^b	11.04^b	11.41^b	4.03^bc	4.43^bc	0.86^c	0.38^c	1.50^c	3.54	<0.001
1-Heptanol	1.57^bc	1.13^de	2.29^a	0.69^f	0.83^ef	1.82^b	0.60^f	0.59^f	1.25^cd	0.13	0.013
1-Octen-3-ol	3.95^cd	5.03^c	11.52^a	1.88^de	1.79^de	7.69^b	0.74^e	0.96^e	2.91^cd	1.03	<0.001

*Finishing diets (D) included, grain (USUGrain), birdsfoot trefoil (USUBFT), and grass (USUGrass).

^†Muscles included; GM, LT, and TB.

^‡Display under fluorescent lighting for 7 d with sampling at day 0, 3, and 7. LS means displayed as pooled averages across days due to nonsignificant three-way interaction.

^§Pooled (largest) SE of LS mean.

^abcdWithin a row, least squares means without a common superscript differ (P < 0.05) due to diet × muscle interaction.