TABLE 2.

Aroma‐active compounds and their FD factors in grilled DA pork assessed by AEDA (extracted)

RI a		Aroma description	Compound	FD factor
FFAP	DB−5			Day 0	Day 20	Day 40
1270	1203	Beans	(E)−6‐decenal	nd b	16	16
1373		Nutty, earthy	2‐ethyl−3‐methylpyrazine	nd	1	4
1400	1093	Green, oily	2‐nonanone	4	64	256
1419		Acid	2‐decanone	nd	1	4
1432	1079	Potato	3‐ethyl−2,5‐dimethylpyrazine	64	1024	16
1557	789	Cheesy	2‐methylpropanoic acid	16	16	64
1600	1251	Green, oily	(Z)−2‐decenal	nd	nd	1
1626		Green oily	(E)−2‐decenal	4	16	16
1700	1216	Nutty, green	(E,E)−2,4‐nonadienal	nd	16	64
1955		Cotton candy	3‐hydroxy−2‐methyl−4‐pyrone	256	1024	1024
2038	1047	Seasoning‐like	3‐hydroxy−6‐methyl−2(2H)‐pyranone	64	256	256
2146	1471	Fruity, sweet	γ‐decalactone	nd	4	4
2164	1359	Clove	Eugenol	256	64	1
2196	X	Smoky	2‐methoxy−4‐vinylphenol	16	64	64
2164	1359	Clove	Eugenol	256	64	1
2196	X	Smoky	2‐methoxy−4‐vinylphenol	16	64	64
2283	1606	Cosmetic	δ‐undecalactone	4	4	16
2300		Oily	α‐sinensal	nd	16	64
2380		Peach	δ‐dodecalactone	4	16	16
2556		Honey	2‐phenylacetate	nd	4	64
2569	1406	Vanilla	Vanillin	64	16	4

^aLinear retention index on DB‐FFAP and DB‐5.

^bNot detected.