. 2020 Mar 31;25(1):98–107. doi: 10.3746/pnf.2020.25.1.98

Table 5.

Furans, acids and aromatic compounds of adjuevan from the fish species Galeoides decadactylus produced using two processing methods (unit: mg/100 g)

Compounds	RI	Processing methods		Odour description

		Method 1	Method 2
Furans
2-Ethyl-furan	903	24.37^a	28.78^a	Rubber, pungent
2-Pentylfuran	1,238	210.60^b	2.50^a	Green bean like
2-Acetylfuran	1,510	102.44^a	248.37^b	Smoky, tobacco
Total	1,510	337.4	279.64	Smoky, tobacco
Aromatic compounds
Benzaldehyde	1,525	426.97^b	194.57^a	Burnt sugar
4-Ethylbenzaldehyde	1,728	349.55^b	137.14^a	Fruity, anisic
Benzyl alcohol	1,889	90.85^a	144.56^b	Sweet flower, aromatic
2-Phenylethyl alcohol	1,931	282.07^b	16.68^a	Honey, rosy
Phenol	2,042	3.31	nd	herbal, anisique
3-Methyl-phenol	2,115	12.78	nd	−
Indole	2,330	54.51^b	3.58^a	Naphthalene, burned
α-Pinene	1,019	31.58^b	2.53^a	Pine, turpentine
α-Thujene	1,026	nd	1.37	Wood, green gras
Trimethylamine	695	218.33^a	240.88^a	Fish
Total	695	1,469.95	741.31	Fish
Acids
Butanoic acid	1,645	195.29^b	148.18^a	Rancid butter
2-Methyl-propanoic acid	773	10.42^a	7.15^a	Meat, cheese
3-Methyl-butanoic acid	852	383.11^b	124.24^a	Rancid, sweet
4-Methyl-pentanoic acid	1,848	167.54^b	73.11^a	Pungent
Hexanoic acid	1,893	6.44^a	2.96^a	−
Octanoic acid	2,058	56.20^b	1.81^a	Cheese
Acetic acid	1,443	171.03^a	258.57^b	Sour
Total	1,443	990.03	616.02	Sour

Different letters (a,b) in the same row indicate significant differences within the same parameter (P<0.05).

RI, Kovalts retention index; nd, not detectable.