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. 2022 Sep 2;13:961117. doi: 10.3389/fmicb.2022.961117

TABLE 3.

Contents (μg/kg) of volatile compounds of fermented mutton sausage during natural ripening (means ± standard errors).

Compounds RI1 Threshold2 (μg/kg) Day 0 Day 7 Day 16 Day 26 Aroma descriptor
Aldehydes (14) Content ROAV Content ROAV Content ROAV Content ROAV
Hexanal 1126 4.5 28.09 ± 0.09c 5.94 13.52 ± 0.28c 0.92 234.40 ± 4.49b 12.35 498.76 ± 7.07a 11.23 Grass, tallow, and fat
Trans-2-Octenl 1450 3 17.68 ± 0.39b 5.61 n.d. — 47.79 ± 1.62b 3.78 121.15 ± 2.97a 4.09 Nut and fat
Decanal 1503 3 53.32 ± 1.15b 16.93 58.26 ± 0.66b 5.93 151.01 ± 2.62a 11.94 150.18 ± 1.38a 5.07 Tallow
Benzaldehyde 1547 41.7 326.45 ± 3.44b 7.45 129.23 ± 1.76c 0.95 315.55 ± 3.76b 1.80 639.27 ± 1.83a 1.55 Almond and burnt sugar
Dodecyl aldehyde 1715 0.13 13.65 ± 0.99b 100.00 18.74 ± 0.58a 44.01 27.55 ± 0.28a 50.27 n.d. – Citrus, tallow, and fat
Trans-2-decenal 1676 0.3 17.60 ± 0.25a 55.86 n.d. – n.d. – 64.64 ± 0.52a 21.84 Cilantro
Non-anal 1571 1.1 n.d. – 360.35 ± 3.98b 100.00 463.76 ± 2.3b 100.00 1085.29 ± 9.35a 100.00 Fat, citrus, and green
3-methyl-butanal 930 5.8 n.d. – n.d. – 29.56 ± 0.50a 1.21 53.54 ± 0.92a 0.94 Buttery and nut
Heptanal 1296 2.8 n.d. – n.d. – 67.06 ± 4.23b 5.68 203.90 ± 6.00a 7.38 Tallow and fat
2-undecenal 1670 5 n.d. – n.d. – 97.75 ± 3.62 4.64 n.d. – Tallow and fat
Pentanal 1010 12 n.d. – n.d. – n.d. – 50.73 ± 0.87 0.43 Cheesy
Octanal 1222 0.587 n.d. – n.d. – n.d. – 339.30 ± 5.04 58.59 Fruity
Trans-2-heptenal 1339 0.75 n.d. – n.d. – n.d. – 105.25 ± 3.28 14.22 Grass
4-ethylbenzaldehyde 1717 123.23 n.d. – n.d. – n.d. – 63.33 ± 1.04 0.05 Fruity and nut
Subtotal 456.79 580.11 1434.77 3375.33
Alcohols (11)
Trans-2-hexen-1-ol 1422 231.9 19.60 ± 0.03 0.08 n.d. – n.d. – n.d. – Fruity
1-octen-3-ol 1579 1.5 36.21 ± 0.70b 22.99 30.38 ± 2.22b 6.18 155.86 ± 1.09a 24.64 243.28 ± 2.68a 16.44 Mushroom-like
Heptanol 1646 5.4 11.92 ± 1.46 2.10 n.d. – n.d. – n.d. – Green
1,6-octadien-3-ol, 3,7- dimethyl-, 1553 0.22 9.15 ± 0.39 39.61 n.d. – n.d. – n.d. – Flower, citrus, orange, terpene, waxy, and rose
Undecanol 1830 700 29.13 ± 1.16a 0.04 21.52 ± 3.14a 0.01 n.d. – n.d. – Rose
Trans-2-nonen-1-ol 1616 209 336.68 ± 3.15 1.53 n.d. – n.d. – n.d. – Violet like
Non-anol 1638 45.5 15.94 ± 0.27a 0.33 10.85 ± 0.46a 0.07 n.d. – n.d. – Rose
3-methylbutanol 1217 4 28.37 ± 1.21 6.75 n.d. – n.d. – n.d. – Brandy like, apple
Pentanol 1241 150.2 n.d. – n.d. – n.d. – 34.04 ± 1.67 0.02 Fruity, alcoholic, green, balsamic, and woody
Octanol 1520 125.8 n.d. – n.d. – 116.08 ± 3.49 0.22 n.d. – Chemical, metal, and burnt
Benzyl alcohol 1900 2546.21 n.d. – n.d. – n.d. – 74.36 ± 2.12 0.003 Flower
Subtotal 487.00 57.33 271.93 351.68
Ketones (5)
6,10-dimethyl-5,9-undecadien-2-one 1935 60 29.71 ± 0.93c 0.47 36.57 ± 0.39c 0.19 76.46 ± 0.90b 0.30 110.94 ± 4.3a 0.19 Spice
4-hydroxy-4-methyl-2-pentanone 1804 – 23.42 ± 2.19b – 25.69 ± 3.50b – 190.61 ± 4.16a – 44.01 ± 1.25b – –
2-Non-anone 1419 41 18.37 ± 0.27 0.43 n.d. – n.d. – n.d. – Rose and tea
Acetoin 1340 14 n.d. – 10.02 ± 0.04 0.22 n.d. – n.d. – Cream
Benzophenone 2975 – n.d. – n.d. – 21.55 ± 0.43b – 104.64 ± 0.23a – Rose
Subtotal 71.51 72.29 288.62 259.59
Esters (5)
Methyl myristate 2219 – n.d. – 10.07 ± 0.45 – n.d. – n.d. – Honey
Tributyrin 2457 – n.d. – 37.39 ± 0.59a – 45.78 ± 0.62a – n.d. – Oil, fat, and tallow
Amyl butyrate 1478 210 n.d. – n.d. – 35.03 ± 2.03 0.04 n.d. – Sweety
Butyl butyrate 1492 400 n.d. – n.d. – n.d. – 53.50 ± 2.39 0.01 Fruity
Hexyl formate 1642 – 18.06 ± 0.02a – n.d. – 26.19 ± 2.02a – n.d. – Fruity
Subtotal 18.06 47.47 107.00 53.50
Lactones (3)
γ-dodecalactone 2332 0.43 36.52 ± 1.86b 80.88 23.22 ± 2.06b 16.48 55.57 ± 4.12b 30.66 121.12 ± 4.05a 28.55 Fruity
δ-tetradecalactone 2150 29000 n.d. – n.d. – 19.07 ± 1.12 0.00002 n.d. – –
2(3H)-Furanone, dihydro-5-(2Z)-2-octen-1-yl- 2401 – n.d. – n.d. – 17.37 ± 0.66 – n.d. – –
Subtotal 36.52 23.22 92.02 121.12
Acids (2)
4-methylvaleric acid 2471 810 n.d. – 14.30 ± 0.17 0.01 n.d. – n.d. – Acid
2-methylbutyric acid 1704 5800 n.d. – n.d. – 34.27 ± 2.23 0.0014 n.d. – Roquefort
Subtotal 0.00 14.30 34.27 0.00
Pyrazines (2)
Tetramethylpyrazine 1439 2525.02 n.d. – n.d. – 144.98 ± 6.12b 0.01 1006.46 ± 36.47a 0.04 Tallow and fat
2,3-dimethylpyrazine 1385 800 n.d. – n.d. – n.d. – 172.80 ± 4.80 0.02 Meaty and cream
Subtotal 0.00 0.00 144.98 1179.26
Furans (1)
2-pentylfuran 1252 5.8 11.17 ± 0.38c 1.83 12.30 ± 0.20c 0.65 45.70 ± 4.67b 1.87 108.31 ± 4.89a 1.89 Grass and fruity
Subtotal 11.17 12.30 45.70 108.31
Others (1)
2-methoxyphenol 1902 1.6 8.70 ± 0.51 5.18 n.d. – n.d. – n.d. – Meaty
Subtotal 8.70 9.23 0.00 0.00

Within each row, means with different letters are significantly different (P < 0.05). n.d. not detected.

1Retention index calculated for TG-WAXMS B capillary column (30 m × 0.25 mm × 0.25 μm).

2Odor threshold value referred to Compilations of odor threshold values in air, water, and other media (second enlarged and revised edition). van Gemert (2011): Science Press.