. 2021 Oct 8;10(10):2387. doi: 10.3390/foods10102387

Table 3.

Concentrations, OAVs, and contribution rates of aroma compounds in the pre- and postrigor roasted mutton.

Compounds	Concentration (ng/g) ^a		OAVs ^b		Contribution Rates ^c
Compounds	Pre-Rigor	Post-Rigor	Pre-Rigor	Post-Rigor	Pre-Rigor	Post-Rigor
Pentane	21.38 ± 1.68 ^a	10.13 ± 0.68 ^b	0	0	0	0
Hexane	13.78 ± 0.77 ^a	5.85 ± 0.38 ^b	0	0	0	0
1-Heptene	3.80 ± 0.15 ^b	4.42 ± 0.25 ^a	0	0	0	0
Propanal	105.86 ± 2.99 ^b	152.67 ± 10.72 ^a	11.14 ± 0.31 ^b	16.07 ± 1.13 ^a	0.49 ± 0.02	0.49 ± 0.03
Octane	14.69 ± 0.50 ^b	21.45 ± 0.89 ^a	0	0	0	0
Acetone	13.33 ± 0.71 ^b	16.00 ± 0.71^a	0	0	0	0
Methyl Ester Acetic Acid	8.72 ± 0.58	7.62 ± 0.42	0	0	0	0
Ethyl Acetate	9.46 ± 0.60 ^b	15.32 ± 1.08 ^a	0.10 ± 0.01 ^b	0.15 ± 0.01 ^a	0	0.01 ± 0.00
2-Butanone	4.93 ± 0.26 ^b	8.71 ± 0.59 ^a	0	0	0	0
3-Methylbutanal	85.31 ± 1.94 ^a	48.79 ± 4.97 ^b	426.56 ± 9.71 ^a	243.96 ± 24.84 ^b	18.85 ± 0.63 ^a	7.40 ± 0.68 ^b
Pentanal	1398.14 ± 33.58	1407.06 ± 81.28	116.51 ± 2.80	117.26 ± 6.77	5.12 ± 0.08 ^a	3.58 ± 0.17 ^b
2,3-Pentanedione	115.22 ± 3.01 ^b	208.95 ± 11.61 ^a	5.76 ± 0.15 ^b	10.45 ± 0.58 ^a	0.26 ± 0.01 ^b	0.32 ± 0.02 ^a
Hexanal	3218.71 ± 75.44 ^b	4383.43 ± 114.32 ^a	715.27 ± 16.77 ^b	974.1 ± 25.40 ^a	31.62 ± 1.10	29.92 ± 0.66
Heptanal	744.04 ± 23.91 ^b	1294.82 ± 44.14 ^a	248.02 ± 7.97 ^b	431.61 ± 14.71 ^a	10.88 ± 0.17 ^b	13.21 ± 0.24 ^a
2-Pentylfuran	13.26 ± 0.36 ^b	20.91 ± 0.73 ^a	2.21 ± 0.06 ^b	3.49 ± 0.12 ^a	0.10 ± 0.00 ^b	0.11 ± 0.00 ^a
1-Pentanol	162.93 ± 6.09	165.20 ± 9.19	0.04 ± 0.00	0.04 ± 0.00	0	0
Octanal	264.68 ± 27.51 ^b	506.82 ± 28.84 ^a	378.12 ± 39.31 ^b	724.02 ± 41.20 ^a	16.31 ± 1.36 ^b	22.17 ± 1.09 ^a
2,5-Octanedione	170.57 ± 8.26 ^b	537.81 ± 9.87 ^a	0	0	0	0
2,6-Dimethylpyrazine	11.07 ± 0.45 ^a	0 ^b	0.03 ± 0.00 ^a	0 ^b	0	0
1-Hexanol	25.39 ± 1.79 ^b	48.87 ± 2.02 ^a	0.01 ± 0.00 ^b	0.02 ± 0.00 ^a	0	0
Nonanal	119.41 ± 4.51 ^b	197.01 ± 6.38 ^a	119.41 ± 4.51 ^b	197.01 ± 6.38 ^a	5.23 ± 0.13 ^b	6.05 ± 0.18 ^a
(E)-2-Octenal	8.86 ± 0.29 ^b	21.52 ± 0.69 ^a	2.96 ± 0.10 ^b	7.17 ± 0.23 ^a	0.13 ± 0.01 ^b	0.22 ± 0.01 ^a
1-Octen-3-Ol	219.01 ± 9.90 ^b	498.46 ± 10.96 ^a	219.01 ± 9.90 ^b	498.46 ± 10.96 ^a	9.57 ± 0.27 ^b	15.32 ± 0.31 ^a
1-Heptanol	15.26 ± 0.38 ^b	17.00 ± 0.33 ^a	5.09 ± 0.12 ^b	5.67 ± 0.0.11 ^a	0.22 ± 0.00 ^a	0.18 ± 0.00 ^b
2-Ethyl-1-Hexanol	1.76 ± 0.12 ^b	3.25 ± 0.26 ^a	0	0	0	0
Benzaldehyde	7.62 ± 0.04 ^b	8.88 ± 0.05 ^a	2.54 ± 0.01 ^b	2.96 ± 0.02 ^a	0.11 ± 0.00 ^a	0.09 ± 0.00 ^b
(E)-2-Nonenal	1.59 ± 0.00 ^b	1.80 ± 0.01 ^a	19.92 ± 0.04 ^b	22.58 ± 0.14 ^a	0.88 ± 0.02 ^a	0.70 ± 0.02 ^b
1-Octanol	12.24 ± 0.42 ^b	21.77 ± 0.64 ^a	0.11 ± 0.00 ^b	0.20 ± 0.01 ^a	0^b	0.01 ± 0.00 ^a
2,3-Butanediol	4.31 ± 0.57	5.65 ± 0.59	0	0	0	0
(E)-2-Octen-1-Ol	14.94 ± 0.39 ^b	23.06 ± 0.93 ^a	4.98 ± 0.13 ^b	7.69 ± 0.31 ^a	0.22 ± 0.00	0.24 ± 0.01
Butanoic Acid	1.06 ± 0.10 ^a	0 ^b	0	0	0	0
Pentanoic Acid	1.63 ± 0.11 ^a	0 ^b	0	0	0	0
Hexanoic Acid	27.29 ± 1.69 ^b	50.54 ± 4.28 ^a	0.01 ± 0.00 ^b	0.02 ± 0.00 ^a	0	0

^a Concentrations of aroma compounds were calculated according to standard calibration curves of 5 points. ^b OAVs were calculated by dividing concentrations with their threshold. ^c Contribution rates were the OAV rates of individual compound to all compounds.