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. 2021 Sep 12;10(9):2152. doi: 10.3390/foods10092152

Figure 3.

Figure 3

Volatile compounds of cooked cured chicken breast with various marketing ages; 28 d: cured chicken breast with 28 days of marketing age; 30 d: cured chicken breast with 30 days of marketing age; 32 d: cured chicken breast with 32 days of marketing age; 34 d: cured chicken breast with 34 days of marketing age. Peaks are reported in order of elution: 1, acetaldehyde; 2, trimethylamine; 3, methyl formate; 4, 2-propanol; 5, 2-methylpropanal; 6, 2-propanol; 7, ethyl acetate; 8, butan-2-one; 9, 3-methylbutanal; 10, pyrrole; 11, hexanal; 12, octanal; 13, methyl eugenol.