. 2022 Aug 10;9:915558. doi: 10.3389/fnut.2022.915558

Table 4.

Effect of different energy level diets on the volatile flavor compounds in the longissimus lumborum of Tibetan sheep (% of total volatile flavor compounds).

Items	Groups			SEM	P-value
	HS	MS	LS
hexanal M	1.64^b	4.17^a	3.48^a	0.35	0.05
hexanal D	0.87^c	6.19^a	4.44^b	0.32	0.06
Heptanal M	0.95^c	4.45^a	3.35^b	0.18	0.05
n-Nonanal M	1.29^c	2.94^a	2.06^b	0.13	0.22
benzaldehyde M	2.46^b	3.22^a	3.33^a	0.20	<0.01
benzaldehyde D	0.46^b	0.60^a ^b	0.68^a	0.07	0.01
benzaldehyde T	0.79^c	1.10^b	1.35^a	0.08	<0.01
aldehydes	12.75^c	30.56^a	25.32^b	1.14	0.04
alcohols	50.27^a	41.17^b	45.80^a ^b	2.12	0.25
ketones	20.06^b	24.34^a ^b	25.75^a	1.84	0.02
esters	0.49	0.53	0.52	0.06	0.53
terpenoids	2.19	–	–	–	–
heterocycles	6.03	–	–	–	–

^a,b,c

means within a row with different subscripts differ when P-value < 0.05. M: monomer, D, dimer; T, polymer. –means represents undetected compound.