## 3 Results and Discussion
### Fatty-Acid Profile, Oxidative Changes, and Volatile Compound Content
 & Pungent, whisky-like \\ Pyridine (S) & 757 & 1181 & 5.54 & 16.43a & 2.97 & 10.09b & \begin{tabular}{c} Pyrolysis \\ Pyrolysis \\ \end{tabular}  & Fish-like \\ Tolen (S) & 767 & 1032 & 6.09 & 18.40a & 1.34 & 15.19b & 1.77 & Pyrolysis & Sweet \\ Hexanal (S) & 801 & 1075 & 7.82 & 11.28a & 7.24 & 42.54b & 1.63 & Lipid oxidation & Aldehyde, fatty \\
2-Cyclopentenen1-one & 842 & 1343 & 10.12 & 7.21a & 2.68 & 5.89b & 0.02 & Lipid oxidation & Caramelle sugar \\ \(\textgreater{}\)MethylCyclopenten & 848 & 1181 & 10.55 & 11.67a & 1.31 & 11.10a & 6.69 & Lipid oxidation & Meaty, basedlef-like \\ Daily sulfide & 865 & 1150 & 11.86 & 9.83a & 0.90 & 5.66b & 1.58 & Spices (garile) & Allaceous, metallic \\ 2-Parammethanol & 870 & 1660 & 12.20 & 112.18a & 2.89 & 53.21b & 5.40 & Spices & Burnt \\ \(\textgreater{}\)Py-Xien & 874 & 1129 & 12.62 & 11.21a & 0.30 & 11.38a & 3.15 & Pyrolysis & Aromatic \\ Hexan1-cl & 881 & 1358 & 13.12 & 5.57a & 1.00 & 6.72b & 1.13 & Spices & Freshly mown grass \\ \(\textgreater{}\)\(\textgreater{}\)\(\textgreater{}\)\(\textgreater{  
\begin{tabular}{c c c c c c c c c c} \hline \hline  & & & & & & & & & \\ \hline
**Volatile Compound (ng/g)** & **Ret. Index ZB-5** & \begin{tabular}{c} **Ret. Index** \\ **ZB-Wax** \\ \end{tabular}  & **Ret. Time** & \begin{tabular}{c} **Product Pal** \\ **M** \\ \end{tabular}  & \begin{tabular}{c} **Product ZS** \\ **M** \\ \end{tabular}  & \ \begin{tabular}{c} **Formation** \\ \end{tabular}  & \begin{tabular}{c} **Odor Impression** \\ \end{tabular}  \\ \hline
2-Cyclopenten-1-one, & & & & & & & & & \\
3-methyl-1 & & 969 & 1504 & 18.63 & 15.48a & 1.75 & 8.70b & 0.27 & Lipid oxidation & Caramelized sugar \\ \(\beta\)-Pinnen (S) & 976 & 1087 & 19.17 & 14.89a & 0.44 & 14.42a & 1.39 & Spices (pepper) & Frapey, eucalyptus \\ Oct-1-s0-sd (S) & 985 & 1453 & 19.65 & 6.10a & 0.62 & 7.76b & 0.08 & Spices & Mashroom \\ \(\beta\)-Myrcine & 993 & 1161 & 20.20 & 12.53a & 0.64 & 9.42b & 0.39 & Spices & Woody, rosy, celery \\ \(\alpha\)-Phelnderne & 1001 & 1152 & 20.73 & 9.31a & 1.30 & 7.77b & 0.34 & Spices (pepper) & Citrus, tercipnic \\ \(\alpha\)-Scrange & 1008 & 1134 & 21.20 & 58.78a & 18.71 & 47.89b & 8.01 & Spices & Sweet, Pupgent \\ \(p\)-(or \(m\)-)Cymene & 1026 & 1261 & 21.79 & 13.22a & 0.15 & 10.29b & 1.32 & Spices & Trepnic, citrus \\ Limonene (S) & 1030 & 1183 & 21.98 & 80.92a & 0.74 & 65.34b & 6.47 & Spices (pepper) & Menthol, orange \\ 2-Ethye(Neanan) & 1034 & 1492 & 22.18 & 5.68a & 0.37 & 6.02b & 0.88 & Spices & Fresh floral, fatty \\ 2-3-Dimethyl-2-cyclopenten-1 & 1040 & 1526 & 22.47 & 19.38a & 0.39 & 10.78b & 1.29 & Lipid oxidation & Caramelized sugar \\ one & & & & & & & & & \\ Pharylacetaldehyde & 1045 & 1618 & 22.72 & 20.47a & 3.33 & 8.80b & 1.05 & Lipid oxidation & Almond-like \\ \(\gamma\)-Terpinene & 1061 & 1234 & 23.48 & 14.59a & 1.08 & 11.55b & 2.58 & Spices & Trepnic, tropical \\ Lindaliod oxide & 1077 & 1439 & 24.23 & 85.3a & 0.65 & 4.90b & 0.22 & Spices & Orange, rose, repren \\ Dually disulfide & 1081 & 1487 & 24.38 & 107.78a & 10.27 & 67.41b & 1.11 & Spices (garitic) & Green onion mediav \\ Guicaica & 1099 & 1866 & 24.89 & 99.79a & 5.04 & 66.44b & 3.93 & Pyrolysis & Whisky, roasted coffee \\ Linaload (S) & 1100 & 1542 & 25.44 & 222.12a & 1.98 & 144.86b & 1.83 & Spices & Orange, rose, repren \\ 2-Phenylethanol & 1114 & 1923 & 26.00 & 6.33a & 1.80 & 4.02b & 0.32 & Spices & Rose, floral \\ Camphor & 1146 & 1469 & 27.29 & 15.48a & 0.93 & 10.03b & 0.58 & Spices & Comproduces \\ Creool & 1193 & 1948 & 29.32 & 46.14a & 5.35 & 27.56b & 1.76 & Pyrolysis & Coal tor \\ \(\alpha\)-Ethy gaiaiocol & 1281 & 2034 & 32.69 & 15.27a & 1.68 & 8.51b & 0.55 & Pyrolysis & Whisky, roasted coffee \\ Eugomol & 1364 & 2176 & 35.41 & 73.98a & 8.34 & 43.39b & 1.27 & Spices & Close-like, hacon-like \\ Caryophyllene & 1429 & 1572 & 37.23 & 11.83a & 0.71 & 11.09a & 3.22 & Spices & Proper-like, citrus \\ \hline \hline \multicolumn{8}{l}{Pal-Pahawska; \(\beta\)-Zö