. 2019 Sep 14;8(9):415. doi: 10.3390/foods8090415

Table 3.

Comparisons of the total volatile compounds in eight varieties of Hsian-tsao extracted using SDE.

Varieties	Concentration (mg/kg) ^a
Nongshi No. 1	230.71 ± 89.56 ^b
Taoyuan No. 1	206.90 ± 50.00 ^bc
Taoyuan No. 2	194.20 ± 50.37 ^bc
Chiayi Strain	264.61 ± 22.87 ^ab
TYM1301	329.82 ± 82.32 ^a
TYM1302	205.43 ± 69.26 ^bc
TYM1303	124.67 ± 79.29 ^c
TYM1304	207.50 ± 53.42 ^bc

^a The 100 g samples of Hsian-tsao were extracted using SDE for 2 h, quantification using cyclohexyl acetate as an internal standard. The data correspond to the mean ± SD of triplicates. Values having different superscripts were significantly (p < 0.05) different.