Table 4.

Standard curves of key aroma compounds in braised pork.

No	Compounds	Quantitative Ions a	R2	LOD (μg/kg) b	LOQ (μg/kg) c
1	3-Methyl- butanal	41,43,44	0.987	1.8	6.0
2	Pentanal	41,44,58	0.974	4.4	14.7
3	α-Pinene	91,92,93	0.992	2.0	6.7
4	Hexanal	44,56,57	0.978	25.1	83.6
5	β-Pinene	69,91,93	0.988	1.5	5.0
6	δ-3-Carene	77,91,93	0.995	6.4	21.3
7	Limonene	67,68,93	0.996	1.9	6.3
8	1,8-Cineole	43,81,108	0.995	1.6	5.3
9	Acetoin	43,45,88	0.996	6.2	20.6
10	2-Methyltetrahydrofuran-3-one	43,72,100	0.978	2.1	7.0
11	Nonanal	41,56,57	0.986	7.0	23.3
12	Furfural	39,95,96	0.986	10.6	35.3
13	2-Acetylfuran	39,95,110	0.976	1.2	4.0
14	Benzaldehyde	77,105,106	0.985	16.3	54.3
15	Linalool	55,71,93	0.971	4.3	14.3
16	1-Terpinen-4-ol	71,93,111	0.983	1.5	5.0
17	(E)-2-Decenal	41,55,70	0.977	0.3	1.0
18	Phenyl acetaldehyde	69,91,92	0.972	4.3	14.3
19	Furfuryl alcohol	81,97,98	0.994	6.8	22.6
20	(E)-Cinnamaldehyde	103,131,132	0.964	3.2	10.7
21	Neral	41,69,94	0.979	11.8	39.3
22	Dodecanal	41,57,82	0.986	2.2	7.3
23	3-Phenylpropanal	91,92,134	0.974	2.4	8.0
24	Anethole	132,133,148	0.995	1.7	5.7
25	(E,E)-2,4-Decadienal	41,67,81	0.995	0.8	2.7
26	2-Methoxybenzaldehyde	77,118,136	0.986	5.3	17.6
27	2-Acetylpyrrole	66,94,109	0.976	1.7	5.7
28	4-Methoxybenzaldehyde	77,92,135	0.989	14.6	48.6
29	(Z)-Cinnamaldehyde	103,131,132	0.977	0.6	2.0
30	Phenol	65,66,94	0.994	5.4	18.0
31	Ethyl cinnamate	103,131,176	0.974	1.6	5.3
32	γ-Undecalactone	55,85,128	0.983	2.1	7.0
33	Cinnamyl alcohol	91,92,134	0.986	0.6	2.0
34	Coumarin	89,118,146	0.976	2.1	7.0

^a Selected ions used for quantitation. ^b LOD, limits of detection. ^c LOQ, limits of quantitation.