Table 6.
Evolution of the volatile compound profiles (a.u.) of lamb patties samples for six days of refrigerated storage in aerobic conditions (M ± SD).
| Sample | Day 0 | Day 6 | Day 0 | Day 6 | ||
|---|---|---|---|---|---|---|
| 3-Methyl-1-butanol | Control | 3.10 ± 0.32 | 6.60 ± 0.01 a | 3-Methyl-1-butanal | 0.45 ± 0.07 | 1.78 ± 0.02 a |
| HXTs | 0.22 ± 0.03 | 2.16 ± 0.03 b | 0.12 ± 0.00 | 0.44 ± 0.03 d | ||
| HXTo | 1.01 ± 0.05 | 1.42 ± 0.05 c | 0.25 ± 0.02 | 0.60 ± 0.05 c | ||
| R | 0.45 ± 0.01 | 2.92 ± 0.04 b | 0.66 ± 0.04 | 1.35 ± 0.12 b | ||
| Hexanal | Control | 0.03 ± 0.00 | 1.99 ± 0.02 b | 2-Bornanone | 0.01 ± 0.00 | 0.38 ± 0.02 |
| HXTs | 0.02 ± 0.05 | 0.63 ± 0.02 c | nd | nd | ||
| HXTo | 0.03 ± 0.01 | 0.59 ± 0.05 c | nd | nd | ||
| R | 0.03 ± 0.01 | 5.88 ± 0.03 a | nd | nd | ||
| 2,3-Butanediol | Control | 0.16 ± 0.01 | 10.56 ± 0.02 a | Nonanal | 0.56 ± 0.00 | 1.70 ± 0.10 a |
| HXTs | 0.29 ± 0.01 | 3.33 ± 0.03 d | 0.03 ± 0.00 | 0.10 ± 0.00 c | ||
| HXTo | 1.09 ± 0.01 | 6.60 ± 0.05 c | 0.11 ± 0.02 | 0.31 ± 0.03 b | ||
| R | 0.39 ± 0.01 | 7.35 ± 0.01 b | 0.06 ± 0.01 | 0.43 ± 0.01 b |
HXTs: samples enriched in synthetic hydroxytyrosol; HXTo: samples enriched in organic hydroxytyrosol; R: samples enriched in rosemary extract. a–c: Different letters among data in the same column indicate significant differences between samples (p < 0.05). nd: undetected values.