Table 5.

Volatile compounds (VOCs) detected after 7 days post mortem in beef samples obtained from animals fed a standard diet (CG) and animals fed a dietary supplementation of 10% dried grape pomace (EG).

VOC †	CG	EG	p
pentanal	1.91 ± 0.24	1.99 ± 0.23	ns
hexanal	56.24 ± 3.31	45.95 ± 4.05	*
heptanal	2.84 ± 0.38	2.97 ± 0.34	ns
octanal	2.82 ± 0.42	2.54 ± 0.36	ns
nonanal	6.55 ± 0.57	7.61 ± 0.82	ns
2-octenal	0.33 ± 0.05	0.28 ± 0.04	ns
2-heptanone	0.30 ± 0.04	0.44 ± 0.05	ns
2,3-octanedione	8.98 ± 0.91	13.20 ± 1.67	*
1-pentanol	0.96 ± 0.05	1.36 ± 0.16	ns
1-octen-3-ol	11.43 ± 1.04	15.03 ± 1.79	ns
2-octen-1-ol	2.29 ± 0.24	2.59 ± 0.17	ns
ethylbenzene	0.38 ± 0.05	0.31 ± 0.04	ns
β-Terpinyl acetate	2.48 ± 0.34	3.23 ± 0.35	ns
benzaldehyde	1.84 ± 0.19	1.92 ± 0.19	ns
furan, 2-pentyl	0.65 ± 0.08	0.58 ± 0.06	ns

^† Data are reported as mean percentage of (VOCs) ± S.D. * p < 0.05; ns: not significant.