Table 8.
Effect of Pinus taeda hydrolyzed diet addition on alcohols, furans, sulfur compounds, and pyrazines of beef meat dry aged for 35 days (n = 20 samples for each experimental group). Results are expressed as ng/g of meat.
| Volatile Compound | PTHL | CON | SEM | p-Value |
|---|---|---|---|---|
| Alcohols | ||||
| 1-butanol, 3-methyl- | 53.13 | 43.14 | 6.76 | 0.3116 |
| 1-pentanol | 81.93 | 88.44 | 18.21 | 0.8037 |
| 2-heptanol, 2,6-dimethyl- | 13.92 | 17.04 | 1.75 | 0.2243 |
| 2-propanol | 45.12 | 46.14 | 7.34 | 0.9231 |
| 2-propyl-1-pentanol | 19.09 | 19.07 | 2.75 | 0.9951 |
| 2-propanol, 1-(2-methoxypropoxy) | 40.50 | 74.45 | 4.65 | <0.0001 |
| ethanol | 34.87 | 47.72 | 4.35 | 0.0531 |
| 1-hexanol, 2-ethyl- | 43.66 | 57.86 | 4.56 | 0.0428 |
| carbitol | 3.21 | 3.61 | 0.47 | 0.5587 |
| 1-penten-3-ol | 5.35 | 5.08 | 0.52 | 0.7157 |
| 1-octen-3-ol (amyl vinyl carbinol) | 50.99 | 30.63 | 11.89 | 0.2434 |
| eucalyptol | 13.00 | 15.22 | 2.65 | 0.5630 |
| Furans | ||||
| furan, 2-pentyl- | 6.03 | 7.96 | 2.14 | 0.5336 |
| Sulfur Compounds | ||||
| dimethyl sulfoxide | 2.81 | 1.92 | 0.46 | 0.1868 |
| disulfide, dimethyl | 19.54 | 8.63 | 1.57 | 0.0002 |
| Pyrazines | ||||
| methylpyrazine | 3.30 | 3.70 | 0.31 | 0.3727 |
PTHL, Pinus taeda hydrolyzed lignin group; CON, control group; SEM, standard error of the mean.