Table 2.
Changes in the volatile flavor compounds in the marinated pork.
| No. | RT (min) | CAS | Name | Formula | Content (μg/kg) | Threshold Value (μg/kg) | OVA | ||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 0 d | 2 d | 4 d | 6 d | 0 d | 2 d | 4 d | 6 d | ||||||
| 1 | 3.31 | 123-51-3 | 3-Methyl-1-butanol | C5H12O | / | 140.07 ± 3.53 |
/ | 575.29 ± 25.26 |
250 | / | 0.56 | / | 2.30 |
| 2 | 4.32 | 24347-58-8 | (2R,3R)-(-)-2,3-Butanediol | C4H10O2 | / | / | / | 25.28 ± 1.11 |
95.10 | / | / | / | 0.27 |
| 3 | 4.48 | 111-65-9 | Octane | C8H18 | / | / | / | 43.31 ± 1.90 |
10000 | / | / | / | 0.00 |
| 4 | 6.7 | 123-92-2 | Isoamyl acetate | C7H14O2 | / | / | / | 10.10 ± 0.44 |
2 | / | / | / | 5.05 |
| 5 | 6.8 | 56-41-7 | L-Alanine | C3H7NO2 | 5.34 ± 0.07 |
/ | / | / | 2.6 | 2.05 | / | / | / |
| 6 | 7.01 | 143-08-8 | 1-Nonanol | C9H20O | / | / | / | 8.77 ± 0.39 |
/ | / | / | / | / |
| 7 | 7.09 | 110-12-3 | 5-Methyl-2-hexanone | C7H14O | / | / | / | 49.33 ± 2.17 |
330 | / | / | / | 0.15 |
| 8 | 8.04 | 4025-37-0 | 2-(aziridin-1-yl)ethanamine | C4H10N2 | / | / | / | 6.61 ± 0.29 |
/ | / | / | / | / |
| 9 | 10.1 | 3391-86-4 | 1-Octen-3-ol | C8H16O | 5.28 ± 0.07 |
9.99 ± 0.25 |
2.33 ± 0.04 |
5.47 ± 0.24 |
1.5 | 3.52 | 6.66 | 1.55 | 3.65 |
| 10 | 19.87 | 89-81-6 | 4-Isopropyl-1-methyl -1-cyclohexen-3-one |
C10H16O | 3.20 ± 0.04 |
2.73 ± 0.07 |
/ | / | 680 | 0.00 | 0.00 | / | / |
| 11 | 25.02 | 629-59-4 | Tetradecane | C14H30 | 27.56 ± 0.38 | 57.93 ± 1.46 |
20.54 ± 0.34 |
16.84 ± 0.74 |
1000 | 0.03 | 0.06 | 0.02 | 0.02 |
RT—retention time; OVA—odorant activity value.