Table 4.
Volatile compounds (%) of seared and reverse-seared steaks.
| Volatile Compounds | Seared Steak | Reverse-Seared Steak | t |
|---|---|---|---|
| aldehydes | |||
| hexanal | 16.64 ± 0.45 a | 5.13 ± 0.01 b | 44.30 *** |
| octanal | 3.25 ± 0.19 a | 2.73 ± 0.97 b | 4.07 * |
| nonanal | 6.44 ± 0.11 | 6.41 ± 0.20 | 0.26 |
| (E)-2-nonenal | 1.45 ± 0.06 | 1.55 ± 0.10 | −1.37 |
| decanal | 0.32 ± 0.02 | 0.39 ± 0.13 | −0.87 |
| (E)-2-decenal | 3.83 ± 0.32 a | 2.47 ± 0.04 b | 45.62 *** |
| benzaldehyde | 0.81 ± 0.12 a | 1.61 ± 0.05 b | −10.76 *** |
| tridecanal | 0.36 ± 0.20 | 0.38 ± 0.05 | −0.69 |
| tetradecanal | 0.96 ± 0.15 | 0.89 ± 0.10 | 1.31 |
| pentadecanal | 2.08 ± 0.15 a | 1.62 ± 0.46 b | 16.38 *** |
| hexadecanal | 2.73 ± 0.23 a | 3.45 ± 0.95 b | −12.75 *** |
| ketones | |||
| octane-2-3-dione | 0.32 ± 0.15 a | 0.53 ± 0.75 b | −4.60 * |
| alcohols | |||
| 1-hexanol | 3.06 ± 0.65 a | 1.08 ± 0.04 b | 46.03 *** |
| heptanal | 2.44 ± 0.26 a | 1.45 ± 0.08 b | 19.56 *** |
| 1-heptanol | 0.87 ± 0.12 | 0.75 ± 0.03 | 1.69 |
| 1-octen-3-ol | 1.12 ± 0.31 | 1.11 ± 0.04 | 0.24 |
| 1-octanol | 1.65 ± 0.25 a | 1.41 ± 0.06 b | 6.30 ** |
| furans | |||
| 2-pentylfuran | 1.13 ± 0.21 a | 0.57 ± 0.03 b | 4.64 * |
| aliphatic hydrocarbons | |||
| dodecane | 0.19 ± 0.17 | 0.19 ± 0.02 | 0.25 |
| tridecane | 0.49 ± 0.31 | 0.37 ± 0.16 | 1.33 |
| tetradecane | 1.02 ± 0.01 a | 0.60 ± 0.05 b | 14.29 *** |
| hexadecane | 0.31 ± 0.03 a | 0.30 ± 0.13 b | 0.13 * |
| heptadecane | 0.12 ± 0.15 | 0.19 ± 0.05 | −2.21 |
| octadecane | 0.08 ± 0.00 a | 0.15 ± 0.02 b | −5.55 ** |
Values are presented as mean ± SD (n = 3); *, **, *** indicate significant differences as p < 0.05, p < 0.01, and p < 0.001, respectively; different letters indicate significant differences (p < 0.05).