Analysis of VOCs in Lueyang Black Chicken Breast Meat during the Steaming Process with GC-IMS and Stoichiometry

Table 2

Qualitative analysis and flavor description of VOCs in Lueyang black chicken breast meat during the steaming process.

No.	Chemicals	RI	RT/s	DT/ms	Relative content (%)				Flavor description
					Z0	Z5	Z15	Z30
1	2-Butanone-M	568.7	130.791	1.06064	12.994 ± 1.449^a	5.030 ± 0.528^c	8.153 ± 0.189^b	8.711 ± 0.205^b	Ether
2	2-Butanone-D	575.7	132.439	1.24613	0.104 ± 0.011^c	0.174 ± 0.028^c	0.460 ± 0.012^b	0.585 ± 0.070^a	Ether
3	Pentanal-M	687.6	162.092	1.19251	4.350 ± 0.740^a	3.648 ± 0.211^ab	3.278 ± 0.011^b	3.086 ± 0.068^b	Almond, malt, pungent
4	Pentanal-D	694	164.438	1.42362	0.523 ± 0.124^d	4.252 ± 0.345^c	5.803 ± 0.095^a	5.431 ± 0.060^b	Almond, malt, pungent
5	1-Pentanol-M	761.1	192.16	1.25622	1.948 ± 0.346^b	2.918 ± 0.302^a	1.875 ± 0.011^b	1.618 ± 0.039^b	Balsamic
6	1-Pentanol-D	761.3	192.23	1.51238	0.390 ± 0.023^b	3.686 ± 0.297^a	3.404 ± 0.073^a	3.537 ± 0.018^a	Balsamic
7	Hexanal-M	797.2	209.086	1.26376	11.318 ± 0.713^a	11.229 ± 0.521^a	8.513 ± 0.118^b	7.776 ± 0.144^b	Grass, tallow, fat
8	Hexanal-D	792.6	206.824	1.56223	12.504 ± 2.674^b	20.641 ± 0.487^a	22.449 ± 0.099^a	22.175 ± 0.160^a	Grass, tallow, fat
9	2-Methylbutanal-M	658.1	153.69	1.16897	0.614 ± 0.036^a	0.384 ± 0.014^c	0.524 ± 0.008^b	0.529 ± 0.016^b	Cocoa, almond
10	2-Methylbutanal-D	651.9	151.976	1.40071	1.2855 ± 0.755^a	0.376 ± 0.037^b	0.255 ± 0.014^b	0.230 ± 0.007^b	Cocoa, almond
11	3-Methylbutanal-M	641.8	149.232	1.18336	1.550 ± 0.216^a	1.208 ± 0.043^b	1.171 ± 0.007^b	1.164 ± 0.009^b	Malt
12	3-Methylbutanal-D	642.4	149.404	1.40677	0.052 ± 0.006^c	0.058 ± 0.009^c	0.275 ± 0.018^b	0.383 ± 0.030^a	Malt
13	2-Pentanone	678.1	159.349	1.12126	3.018 ± 0.391^a	0.393 ± 0.078^b	0.199 ± 0.003^b	0.185 ± 0.008^b	Ether, fruit
14	1-Propene-3-methylthio	691.0	163.292	1.04401	2.471 ± 0.178^a	0.230 ± 0.066^b	0.046 ± 0.003^c	0.060 ± 0.005^bc	Garlic, onion
15	3-Hydroxy-2-butanone-M	710.0	170.665	1.06522	1.811 ± 0.373^a	0.299 ± 0.066^b	0.189 ± 0.003^b	0.218 ± 0.005^b	Butter, cream
16	3-Hydroxy-2-butanone-D	711.7	171.351	1.33104	0.121 ± 0.072^a	0.073 ± 0.003^a	0.092 ± 0.008^a	0.092 ± 0.004^a	Butter, cream
17	2-Methyl-propanal	543.5	124.967	1.28492	0.297 ± 0.005^c	0.238 ± 0.043^c	0.951 ± 0.046^b	1.218 ± 0.094^a	Pungent, malt, green
18	Methyl acetate	520.8	119.959	1.19416	0.433 ± 0.096^c	0.287 ± 0.025^d	0.741 ± 0.008^b	0.910 ± 0.050^a	Sweet, fruity
19	1-Penten-3-ol-M	669.7	156.949	0.9404	0.534 ± 0.173^b	0.904 ± 0.050^a	0.838 ± 0.009^a	0.834 ± 0.033^a	Butter, pungent
20	1-Penten-3-ol-D	691	163.32	1.35354	1.470 ± 0.113^b	1.853 ± 0.201^a	0.774 ± 0.047^c	0.721 ± 0.037^c	Butter, pungent
21	Octanal-M	1000.4	357.209	1.40732	2.301 ± 0.141^d	4.911 ± 0.101^a	3.905 ± 0.021^b	3.489 ± 0.044^c	Fat, soap, lemon, green
22	Octanal-D	1000.1	356.829	1.82369	0.476 ± 0.018^c	3.004 ± 0.359^a	2.505 ± 0.033^b	2.286 ± 0.056^b	Fat, soap, lemon, green
23	6-Methyl-5-hepten-2-one	983.5	339.799	1.17573	0.378 ± 0.080^a	0.157 ± 0.013^b	0.124 ± 0.009^b	0.128 ± 0.011^b	Pepper, mushroom, rubber
24	Benzaldehyde-M	953.7	312.134	1.14842	0.599 ± 0.169^b	0.510 ± 0.037^b	1.007 ± 0.025^a	1.036 ± 0.012^a	Almond, burnt sugar
25	Benzaldehyde-D	953.6	312.078	1.47255	0.132 ± 0.033^c	0.084 ± 0.012^d	0.320 ± 0.007^b	0.400 ± 0.023^a	Almond, burnt sugar
26	1-Octen-3-ol-M	974.3	331.012	1.15835	0.657 ± 0.065^c	2.283 ± 0.118^a	2.063 ± 0.013^b	2.098 ± 0.050^b	Mushroom
27	1-Octen-3-ol-D	973.5	330.27	1.59704	0.194 ± 0.009^d	0.437 ± 0.113^c	0.655 ± 0.034^b	0.808 ± 0.015^a	Mushroom
28	2-Pentyl furan	987.1	343.264	1.25468	0.204 ± 0.018^d	0.554 ± 0.020^c	0.651 ± 0.013^b	0.716 ± 0.026^a	Green bean, butter
29	Heptanal-M	895	264.184	1.33916	2.802 ± 1.004^a	2.693 ± 0.279^a	1.710 ± 0.036^b	1.514 ± 0.022^b	Fat, citrus, rancid
30	Heptanal-D	894.5	263.813	1.69931	0.352 ± 0.075^d	3.054 ± 0.086^a	2.540 ± 0.006^b	2.390 ± 0.005^c	Fat, citrus, rancid
31	2-Heptanone	883.0	256.388	1.63113	0.154 ± 0.016^a	0.077 ± 0.003^c	0.120 ± 0.002^b	0.123 ± 0.008^b	Soap
32	n-Hexanol-M	861.8	243.764	1.32879	2.399 ± 1.754^a	0.785 ± 0.074^ab	0.516 ± 0.017^b	0.536 ± 0.007^b	Resin, flower, green
33	n-Hexanol-D	859.2	242.279	1.64002	0.340 ± 0.299^a	0.186 ± 0.019^a	0.216 ± 0.007^a	0.275 ± 0.004^a	Resin, flower, green
34	2-Hexenal-M	846.8	235.225	1.18058	0.213 ± 0.209^a	0.129 ± 0.028^a	0.118 ± 0.005^a	0.142 ± 0.008^a	Fat, rancid
35	2-Hexenal-D	840.8	231.906	1.51179	0.066 ± 0.003^b	0.126 ± 0.042^a	0.131 ± 0.006^a	0.160 ± 0.009^a	Fat, rancid
36	n-Nonanal-M	1104.1	503.508	1.47787	6.149 ± 0.571^b	8.331 ± 0.259^a	6.493 ± 0.135^b	6.215 ± 0.175^b	Fat, citrus, green
37	n-Nonanal-D	1104.5	504.205	1.94640	0.876 ± 0.096^c	2.720 ± 0.323^a	2.197 ± 0.130^b	2.213 ± 0.127^b	Fat, citrus, green
38	Butanal	590.3	135.976	1.29064	2.633 ± 0.085^a	0.833 ± 0.019^b	0.846 ± 0.049^b	0.787 ± 0.057^b	Pungent, green
39	Acetone	484.9	112.431	1.11614	8.387 ± 1.094^a	3.952 ± 0.455^c	5.636 ± 0.292^b	6.328 ± 0.224^b	Apple, pear
40	2-Penten-1-ol (Z)	758.6	191.039	1.45654	0.0513 ± 0.005^d	0.110 ± 0.027^c	0.161 ± 0.008^b	0.198 ± 0.006^a	Green, plastic, rubber
41	Butyl acetate	813.3	217.232	1.61174	0.106 ± 0.018^c	0.448 ± 0.088^b	0.664 ± 0.020^a	0.654 ± 0.012^a	Pear
42	2-Butyl furan	883.8	256.845	1.17934	10.648 ± 0.735^a	2.602 ± 0.457^b	1.671 ± 0.049^c	1.522 ± 0.049^c	Fruity, wine, sweet, spicy
43	2-Heptenal (E)	949.9	308.789	1.66653	0.536 ± 0.167^d	2.850 ± 0.540^c	4.509 ± 0.056^b	5.208 ± 0.083^a	Soap, fat, almond
44	2-Octenal (E) -M	1053.9	426.438	1.33121	0.623 ± 0.079^b	0.752 ± 0.118^ab	0.819 ± 0.016^a	0.866 ± 0.043^a	Green, nut, fat
45	2-Octenal (E) -D	1054.5	427.217	1.82421	0.209 ± 0.047^a	0.073 ± 0.011^b	0.068 ± 0.007^b	0.078 ± 0.005^b	Green, nut, fat
46	Decanal	1220.2	739.579	1.54424	0.727 ± 0.026^a	0.462 ± 0.031^b	0.365 ± 0.015^c	0.367 ± 0.008^c	Soap, orange peel, tallow

The -M and -D following VOCs indicate monomer and dimer, respectively. Different lowercase letters in the same line indicate a significant difference (). The flavor description comes from https://www.flavornet.org/flavornet.html and https://www.thegoodscentscompany.com/search2.html.