Table 2.
Changes in the content of the main volatile compounds in samples before and after storage (μg/kg, mean ± SD).
| Volatiles | Aroma Description | Log p | Vapor Pressure (mmHg at 25 °C) | Initial Concentration (μg/kg) |
Post-Storage Concentrations (μg/kg) | |||||
|---|---|---|---|---|---|---|---|---|---|---|
| CLW | RBW | CRW | BW | GMS | SO | |||||
| Significant retention effect | ||||||||||
| 2-Pentanon | ethereal, fruity | 0.9 | 38.6 ± 0.2 | 1920 ± 114 | 1985 ± 46 a | 419 ± 46 c | 345 ± 19 c | 2013 ± 76 a | 606 ± 37 b | Nd d |
| 2-Methylbutanal | flowers, grass | 1.25 | 49.3 ± 0.2 | 2151 ± 136 | 1907 ± 54 b | 662 ± 8 c | 379 ± 40 d | 2142 ± 58 a | 427 ± 79 d | Nd e |
| Pyrazine | pungent, sweet, corn, nutty | −0.28 | 19.7 ± 0.2 | 4891 ± 367 | 2787 ± 140 b | 1201 ± 56 d | 1583 ± 86 c | 3291 ± 180 a | 1376 ± 85 cd | Nd e |
| Hexanal | fatty-green, grassy | 1.97 | 10.9 ± 0.2 | 2171 ± 126 | 2144 ± 59 a | 1703 ± 15 b | 1779 ± 39 b | 2184 ± 36 a | 1702 ± 143 b | 1127 ± 68 c |
| 2-Methylthiazole | nutty, green | 1.10 | 12.9 ± 0.2 | 572 ± 19 | 451 ± 29 b | Nd d | 253 ± 20 c | 569 ± 23 a | 289 ± 19 c | Nd d |
| 4-Methylthiazole | nutty, green | 0.90 | 10.0 ± 0.2 | 3242 ± 241 | 2442 ± 137 a | 680 ± 89 b | 883 ± 40 b | 2450 ± 22 a | 930 ± 162 b | Nd c |
| 2-Methylpyrazine | nutty, cocoa-like | 0.18 | 9.7 ± 0.2 | 43,839 ± 1291 | 26,702 ± 532 b | 13,976 ± 243 d | 17,040 ± 445 c | 32,108 ± 611 a | 15,637 ± 376 c | 1718 ± 78 e |
| Furfural | almond-like | 0.73 | 2.2 ± 0.3 | 13,949 ± 67 | 7431 ± 25 b | 2148 ± 219 d | 1722 ± 28 de | 9332 ± 214 a | 4348 ± 240 c | 1356 ± 69 e |
| 2-Furanmethanol | faint, burning odor | 0.20 | 1.0 ± 0.3 | 15,654 ± 650 | 6936 ± 316 b | 3718 ± 81 c | 2583 ± 252 d | 9267 ± 282 a | 3957 ± 92 c | 1012 ± 47 e |
| 3-Methylpyridine | green | 1.19 | 6.7 ± 0.3 | 3109 ± 352 | 1616 ± 43 cd | 2107 ± 66 ab | 1839 ± 55 bc | 2322 ± 115 a | 1329 ± 130 d | 1675 ± 65 c |
| 2,4-Dimethylthiazole | meat, cocoa-like | 1.56 | 4.3 ± 0.3 | 1489 ± 47 | 947 ± 34 b | 628 ± 8 d | 721 ± 18 cd | 1354 ± 70 a | 790 ± 12 c | 275 ± 9 e |
| 1-(2-Furyl)ethanone | coffee-like | 0.52 | 0.8 ± 0.3 | 2131 ± 207 | 1279 ± 22 b | 824 ± 80 de | 1035 ± 32 cd | 1746 ± 77 a | 1187 ± 112 bc | 737 ± 15 e |
| 2,5-Dimethylpyrazine | nutty, coffee-like | 0.64 | 4.0 ± 0.2 | 37,933 ± 2490 | 24772 ± 243 b | 16,760 ± 434 d | 21,229 ± 1096 c | 33103 ± 797 a | 21,964 ± 1712 bc | 12,523 ± 541 e |
| 2-Ethylpyrazine | nutty, peanut butter | 0.71 | 4.0 ± 0.3 | 6609 ± 474 | 3791 ± 163 b | 2141 ± 33 d | 2762 ± 58 c | 4650 ± 98 a | 2898 ± 350 c | 1566 ± 85 e |
| 2,3-Dimethylpyrazine | nutty, cocoa-like | 0.64 | 3.4 ± 0.3 | 9595 ± 544 | 5026 ± 123 b | 3528 ± 192 de | 4205 ± 49 cd | 6302 ± 51 a | 4656 ± 394 bc | 3207 ± 229 e |
| 2-Vinylpyrazine | coffee-like | 0.58 | 3.3 ± 0.3 | 2822 ± 178 | 1383 ± 53 b | 960 ± 14 cd | 1118 ± 88 c | 1902 ± 37 a | 1332 ± 32 b | 914 ± 22 d |
| (5-Methyl-2-furyl)methanol | sweet caramel-like | 0.66 | 0.6 ± 0.4 | 3488 ± 129 | 564 ± 33 b | Nd c | Nd c | 912 ± 68 a | Nd c | Nd c |
| 5-Methyl-2-furaldehyde | spicy-sweet, slightly caramellic | 1.19 | 0.6 ± 0.3 | 19,949 ± 1301 | 9361 ± 482 d | 13,288 ± 311 c | 15,386 ± 224 b | 17,974 ± 593 a | 17,995 ± 264 a | 14383 ± 434 bc |
| No significant retention effect | ||||||||||
| 2-Ethyl-6-methylpyrazine | roasted baked potato | 1.17 | 2.0 ± 0.3 | 11,203 ± 492 | 5869 ± 71 bc | 5209 ± 148 c | 6547 ± 162 b | 8711 ± 161 a | 8034 ± 253 a | 8424 ± 334 a |
| 2,3,5-Trimethylpyrazine | roasted nut, baked potato | 1.10 | 1.7 ± 0.3 | 26,542 ± 1612 | 15,006 ± 169 c | 12,903 ± 275 d | 17,151 ± 109 b | 21,770 ± 555 a | 20,495 ± 870 a | 21,616 ± 754 a |
| 1H-Pyrrole-2-carbaldehyde | grassy | 0.64 | 0.1 ± 0.4 | 18,461 ± 877 | 9879 ± 34 d | 10,000 ± 567 d | 12,381 ± 459 c | 14,916 ± 454 b | 14,085 ± 219 b | 17815 ± 667 a |
| 2-Acetylpyrazine | nutty, popcorn, breadcrust | 0.16 | 0.2 ± 0.4 | 16,477 ± 398 | 8040 ± 116 d | 7261 ± 240 d | 9427 ± 119 c | 11,794 ± 405 b | 12,424 ± 231 b | 13,373 ± 287 a |
| 1-(2-Pyridinyl)ethanone | tobacco, heavy-oily-fatty | 0.87 | 0.5 ± 0.4 | 11,234 ± 701 | 5926 ± 55 d | 5122 ± 152 e | 8629 ± 209 c | 9433 ± 337 b | 9076 ± 188 bc | 11039 ± 148 a |
| 3-Ethyl-2,5-dimethylpyrazine | nutty, coffee-like | 1.63 | 1.2 ± 0.3 | 23,354 ± 1357 | 10,051 ± 435 d | 9395 ± 83 d | 12,325 ± 234 c | 14,329 ± 478 b | 15,420 ± 349 b | 18,050 ± 236 a |
| 2-Methoxyphenol | smoke, somewhat medicinal | 1.19 | 0.2 ± 0.4 | 38,612 ± 1786 | 21,634 ± 691 d | 22,497 ± 142 d | 27,067 ± 697 c | 31,870 ± 1387 b | 34,329 ± 251 b | 37,909 ± 605 a |
| Nonanal | fruity | 3.56 | 0.5 ± 0.4 | 11,488 ± 504 | 5147 ± 186 d | 6751 ± 169 c | 6293 ± 157 c | 6731 ± 212 c | 7425 ± 140 b | 8090 ± 167 a |
| 2-Acetyl-6-methylpyrazine | nutty | 0.62 | 0.1 ± 0.5 | 26,345 ± 1182 | 10,545 ± 72 d | 13,628 ± 108 c | 13,967 ± 173 c | 15,098 ± 207 b | 15,554 ± 571 b | 18,861 ± 510 a |
| 2-Methoxy-4-vinylphenol | spicy, roasted peanut | 1.93 | 0.0 ± 0.5 | 43,737 ± 1419 | 16,196 ± 162 d | 20,740 ± 518 bc | 23,432 ± 393 b | 20,378 ± 284 c | 21,890 ± 799 bc | 27,162 ± 1896 a |
Values in the same row with different superscript letters are significantly different at p < 0.05. Nd = not detectable.