. 2022 Oct 8;27(19):6703. doi: 10.3390/molecules27196703

Table 2.

Types and relative contents of characteristic odor compounds in different thermally processed meats detected by gas chromatography-olfactometry [12] *.

	Classification	Volatile Compound	Relative Content (µg/g)	Odor Descriptors
Beef	Aldehydes	Hexadecanal	81.41	Cardboard [82]
[82,83]		Nonanal	5.39	Fat, citrus [82,83]
		Hexanal	2.08	Grass, fat [82,83]
		Benzaldehyde	0.12	Almond, burnt sugar [82]
	Alcohols	Z-9-octadecen-1-ol	0.34	Fatty, animal ¹
		1-octen-3-ol	0.16	Mushroom [82,83]
	Ketones	3-Hydroxy-2-butanone	0.70	Buttery, creamy, fatty, sweet [84]
		2-Octadecanone	0.55	Green ¹
	Carboxylic acids	Hexanoic acid	0.89	Sweat [82]
		2,4-Hexadienoic acid	0.21	Acrid [85]
		Nonanoic acid	0.03	Fatty, cheese [86]
	Esters	Ethyl acetate	50.58	Pineapple [82]
		Ethyl 9-hexadecenoate	0.18	Fruity [87]
	Furans	5-Methyl-2-acetylfuran	0.71	Nutty [88]
		Tetrahydrofuran	0.66	Butter, caramel [89]
	Heterocyclic	3,5-Diethyl-1,2,4-trithiocyclopentane	2.85	Beef aroma [90]
Pork [91,92]	Aldehydes	Nonanal	2.86	Fatty, floral, wax [93]
		Benzaldehyde	2.53	Bitter almond [93]
		Octanal	1.97	Fatty, pungent [93]
		Trans-2-nonenal	1.47	Cucumber, farinaceous, greasy, grassy [94,95]
		Heptanal	1.25	Fatty, putty [93]
		Hexanal	0.95	Green, grass [93]
	Alcohols	3-Methyl-1-butanol	3.10	Pungent [96]
		Hexanol	1.11	Woody, cut grass, chemical-winey, fatty, fruity, weak metallic [54]
		1-Octen-3-ol	0.83	Mushroom [93]
		3-Methyl-3-buten-1-ol	0.34	Sweet fruity ¹
	Ketones	2-Butanone	0.83	Chemical, burnt, gas, chocolate [97]
		2-Heptanone	0.80	Citrus, grapefruit, floral, fruity, spicy, cinnamon [54,98]
	Esters	γ-Butyrolactone	0.96	Creamy, pleasant, sweet [84]
		Ethyl 2-methylbutanoate	0.35	Fruity, strawberry-like [99]
	Carboxylic acids	Hexanoic acid	0.81	Goaty [11]
		Nonanoic acid	0.25	Fatty, cheese [86]
	Sulfur compounds	Methional	1.74	Cooked potato, roasted [100]
		Dimethyl disulfide	1.24	Moldy, pungent, rubbery, onion-like [101]
	Pyrazines	2,5-Dimethyl pyrazine	0.24	Nutty, musty, earthy, roasted, cocoa powder [102]
	Furans	2-Pentylfuran	1.29	Green bean, butter [54]
Chicken	Aldehydes	P-methoxybenzaldehyde	20.90	Anisic ¹, hawthorn-like [103]
[104,105,106]		Benzaldehyde	9.88	Almond, bitter almond, burnt sugar [82,93]
		Nonanal	0.73	Fatty, citrus, floral, wax [82,83,93]
	Alcohols	1-Octen-3-ol	0.06	Shiitake mushroom [106]
	Ketones	P-methoxypropiophenone	0.39	Musty, anisic ¹
	Esters	Trans vinyl cinnamate	0.92	NR ²
	Furans	2-Pentylfuran	0.81	Green bean, butter [54]
		2-Acetylfuran	0.21	Butter, meaty [103]
Lamb	Aldehydes	Hexanal	109.23	Apple, leaf, delicate [107]
[107,108]		Heptanal	31.32	Nutty, fruity green [107]
		(E)-2-nonenal	30.09	Fatty, paper [103]
		Nonanal	18.25	Fatty, rancid [107]
		Benzaldehyde	13.09	Almond, bitter almond, burnt sugar [82,93]
	Alcohols	Hexanol	12.42	Woody, cut grass, chemical-winey, fatty, fruity, weak metallic [54]
	Carboxylic acids	4-Methylnonanoic acid	316.73	Sweet muttony or goaty [109]
		4-Ethyloctanoic acid	186.22	Sweet muttony or goaty [109]
		Acetic acid	5.09	Pungent, acidic, cheesy, vinegar [84]
	Esters	Ethyl dodecanoate	6.18	Fatty [110]
	Furans	2-Methyl-5-(methylthio)furan	36.09	Meat, onion [111]
		2-Pentylfuran	24.21	Green bean, butter [54]
	Pyrazines	2,3,5,6-Tetramethylpyrazine	15.52	Chocolate-like [112]
	Sulfur compounds	Benzyl methyl sulfide	4.88	Roasted, muttony, burning [113]

* Reprinted in adapted form from Food Research International, 151, Sun, Wu, Soladoye, Aluko, Bak, Fu, and Zhang. Maillard reaction of food-derived peptides as a potential route to generate meat flavor compounds: A review, 110823, 2022 with permission from Elsevier. ¹ Odor descriptor(s) retrieved from thegoodscentscompany.com. ² NR Not recorded.