Table 3.
Odor-active compounds detected in in the SDE extracts of two types of braised pork by AEDA.
| RI a | Compounds | Odor Description b | Odor Threshold (μg/g) | A | B | ||||
|---|---|---|---|---|---|---|---|---|---|
| CN c | FD d | OAV e | CN | FD | OAV | ||||
| Aldehydes | |||||||||
| 935 | 3-Methylbutanal | burnt-sweet, roast | 0.001 | 0.335 | 3 | 335 | 0.211 | 3 | 211 |
| 942 | Pentanal | almond, pungent | 0.009 | 3.0012 | 81 | 333 | 0.1045 | 3 | 12 |
| 1076 | Hexanal | grass, tallow, fat | 0.0045 | 1.4725 | 9 | 34 | 0.2148 | 9 | 5 |
| 1385 | Nonanal | fat, green | 0.0011 | 0.5744 | 9 | 522 | 0.5637 | 27 | 512 |
| 1461 | Furfural | bread, almond, sweet | 3 | 0.3468 | 81 | <1 | |||
| 1522 | Benzaldehyde | almond, burnt sugar | 0.35 | 0.3224 | 27 | <1 | 4.6550 | 9 | 13 |
| 1635 | (E)-2-Decenal | grass, earthy | 0.0004 | 0.0735 | 27 | 180 | |||
| 1639 | Phenylacetaldehyde | hawthorne, honey, sweet | 0.004 | 0.8829 | 9 | 220 | 1.4606 | 3 | 365 |
| 1666 | (E)-Cinnamaldehyde | cinnamon, paint | −f | 1.0826 | 27 | 0.4173 | 9 | ||
| 1669 | Neral | lemon | 0.053 | 0.4836 | 3 | 9 | 0.1457 | 9 | 3 |
| 1693 | Dodecanal | lily, fat, citrus | 0.002 | 0.6133 | 3 | 307 | |||
| 1775 | 3-Phenylpropanal | grass, fat | 0.12 | 1.8005 | 9 | 9 | |||
| 1854 | (E,E)-2,4-Decadienal | fat, roast | 0.00007 | 0.0913 | 27 | 1304 | 0.0237 | 27 | 339 |
| 1977 | 2-Methoxybenzaldehyde | wax, medicinal | - | 1.1077 | 27 | ||||
| 2042 | 4-Methoxybenzaldehyde | similar hawkthorn | 0.03 | 0.2233 | 9 | 7 | 1.3564 | 9 | 45 |
| 2053 | (Z)-Cinnamaldehyde | cinnamon | 0.16 | 3.4719 | 27 | 22 | 4.2745 | 81 | 27 |
| Hydrocarbons | |||||||||
| 1036 | α-Pinene | green, fresh | 0.006 | 0.1321 | 27 | 22 | 0.2148 | 9 | 36 |
| 1135 | β-Pinene | mild, green | 0.14 | 0.6577 | 27 | 5 | |||
| 1169 | δ-3-Carene | lemon, resin | 0.77 | 0.1547 | 27 | <1 | 0.6634 | 27 | <1 |
| 1204 | Limonene | fruity, orange | 0.01 | 0.7133 | 81 | 71 | 1.1866 | 81 | 119 |
| Alcohols | |||||||||
| 1530 | Linalool | floral, lavender | 0.006 | 0.3115 | 27 | 52 | 1.7199 | 9 | 287 |
| 1589 | 1-Terpinen-4-ol | turpentine, nutmeg, must | 1.29 | 0.3126 | 27 | <1 | |||
| 2330 | Cinnamyl alcohol | oily | 0.077 | 0.7314 | 9 | 9 | |||
| Ketones | |||||||||
| 1270 | Acetoin | butter, cream | 0.8 | 0.8223 | 27 | 1 | |||
| Esters and lactones | |||||||||
| 2245 | γ-Undecalactone | flower, wax | 0.042 | 1.2843 | 3 | 31 | 6.2292 | 27 | 148 |
| 2158 | Ethyl cinnamate | cinnamon, honey | 0.04 | 0.0734 | 27 | 2 | |||
| Phenols | |||||||||
| 2072 | Phenol | phenol | 5.9 | 3.6822 | 9 | <1 | |||
| Ethers | |||||||||
| 1218 | 1,8-Cineole | mint, sweet | 0.012 | 0.4129 | 27 | 34 | 0.5122 | 27 | 43 |
| 1821 | Anethole | anise, slight sweet | 0.16 | 8.3842 | 81 | 52 | 4.5618 | 243 | 29 |
| Nitrogenous compounds | |||||||||
| 2037 | 2-Acetylpyrrole | nut, walnut, burnt | 170 | 0.0934 | 9 | <1 | |||
| Oxygen-containing heterocycles | |||||||||
| 1278 | 2-Methyltetrahydrofuran-3-one | sweet, caramel | - | 0.0937 | 3 | ||||
| 1511 | 2-Acetylfuran | butter, meaty | 0.01 | 0.0429 | 27 | 4 | 0.0419 | 27 | 4 |
| 1647 | Furfuryl alcohol | sauce-flavor | 2 | 0.3126 | 243 | <1 | |||
| 2465 | Coumarin | green, sweet | 0.33 | 0.1622 | 9 | <1 | 1.2419 | 27 | 4 |
| Unknown | |||||||||
| 1570 | Unknown1 | almond, caramel, toasty | - | 243 | |||||
| 1656 | Unknown2 | licorice, anise | - | 27 | 27 | ||||
a: Linear retention indices calculated of unknown compounds on a HP-Wax (60 m × 0.25 mm × 0.25 µm) with a homologous series of n-alkanes (C6-C30). b: Odor description: odor description detected and described by panelists during olfactometry. c: Concentration: Results are as μg/g, calculated by the standard curves in Table 4. d: FD factor is the highest dilution of the extract at which an odorant is determined by aroma extract dilution analysis. e: OAV (odor activity values), concentration divided by odor threshold. f: Odor thresholds were unavailable. CN: concentration; FD: Flavor Dilution factor. AEDA: aroma extract dilution analysis.