Table 4.

Peak areas of aroma compounds detected by flash GC e-nose in the pre- and postrigor roasted mutton.

Compounds (Peak Area)	Roasted Mutton
	Pre-Rigor	Post-Rigor
Propanal	1039.59 ± 31.03	1036.75 ± 33.45
Hexane	489.23 ± 30.71	545.17 ± 49.23
3-Methylbutanal	251.64 ± 3.01 b	273.25 ± 7.56 a
Pentanal	7548.89 ± 108.17 b	8558.67 ± 189.74 a
2,3-Pentanedione	175.81 ± 19.61	177.83 ± 19.76
2,3-Butanediol	1875.48 ± 63.96	2063.67 ± 89.75
Hexanal	77261.81 ± 1382.88 b	87650.17 ± 1309.27 a
1-Hexanol	112.67 ± 2.40 b	135.58 ± 4.32 a
Heptanal	2079.92 ± 43.80 b	2627.92 ± 132.13 a
1-Octen-3-Ol	2498.33 ± 52.11 b	2934.42 ± 129.93 a
Octanal	614.85 ± 22.62 b	712.08 ± 12.94 a

Data with different superscripts (^a,^b) within each row indicate significant difference (p < 0.05).