Table 3.
Volatile compounds where glucosamine (G) addition had an effect on quantities present in the hydrolysates. Relative quantity in hydrolysate without glucosamine is set to 1, and hydrolysate + G is indicated as fold increase.
| Volatile | Odor 1 | Meat + G | Heart + G | Hemo + G | Plasma + G | Retention Index 3 | ||
|---|---|---|---|---|---|---|---|---|
| Exp. | Auth. std. | Literature | ||||||
| 2-Ethyl-1-hexanol | Rose, green | 1.8 | 1500 | 1503 | ||||
| 2-Methylbutanal | Cocoa, almond | 0.5 | 911 | 880–963 | ||||
| 3-Methylbutanal | Malt | 0.6 | 915 | 917 | ||||
| (E)-2-Butenal | Flower | 1.9 | 1030 | 1002–1084 | ||||
| (E)-2-Methyl-2-butenal | Green, fruit | 4.5 | 1088 | 1012–1113 | ||||
| 3-Methyl-2-butenal | Almond, roasted 2 | 6.4 | 4.6 | 1197 | 1189–1236 | |||
| 5-Ethylcyclopent-1-enecarboxaldehyde | --- | 0.7 | 1423 | 1399–1428 | ||||
| 4-Ethylbenzaldehyde | Sweet | 1.9 | 1722 | 1711–1753 | ||||
| Estragole | Licorice, anise | 2.3 | 1681 | 1624–1701 | ||||
| Myrcene | Balsamic, must, spice | 4.4 | 1172 | 1170 | ||||
| D-Limonene | Citrus | 6.3 | 1194 | 1197 | ||||
| 1-Methyl-4-(1-methylethylidene)-cyclohexene | Pine, plastic | 10.8 | 1291 | 1233–1323 | ||||
| Benzonitrile | Rancid | 2.3 | 1614 | 1570–1637 | ||||
1 Odor descriptors are from www.flavornet.org (accessed on 16 June 2020). 2 Odor descriptors are from [27]. 3 Exp. = experimental value, Auth. std. = authentic standard.