## 3 Result and Discussion
### Screening of Key Volatile Flavor Compounds in Bacon during LTS
\begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline \multirow{2}{*}{**Volatile Components (\#g/kg)**} & \multirow{2}{*}{**VIP**} & \multirow{2}{*}{**CAS**} & \multicolumn{6}{c}{**Human Bacon Low-Temperature Liquid Smoking Time (Days)**} \\ \cline{3-8}  & & & **0** & **2** & **4** & **6** & **8** & **10** \\ \hline \(2^{\prime},4^{\prime}\)- & 1.02201 & 89-84-9 & 0 & 0 & 0.01 \(\pm\) 0.01 \({}^{\ast}\) & 108 \(\pm\) 10.6 \({}^{\ast}\) & 69.1 \(\pm\) 26.3 \({}^{\text{b}}\) & 108 \(\pm\) 14.2 \({}^{\ast}\) \\ \hline
4-methyl-2H-furan-5-one & 1.03731 & 22122-36-7 & 0 & 0 & 0.01 \(\pm\) 0.02 \({}^{\text{b}}\) & 193 \(\pm\) 27.6 \({}^{\ast}\) & 181 \(\pm\) 11.9 \({}^{\ast}\) & 200 \(\pm\) 29.4 \({}^{\ast}\) \\ \hline Nonanal & 1.07986 & 124-19-6 & 6.58 \(\pm\) 4.93 \({}^{\ast}\) & 34.2 \(\pm\) 8.54 \({}^{\text{ab}}\) & 58.9 \(\pm\) 5.55 \({}^{\text{b}}\) & 137 \(\pm\) 41.5 \({}^{\ast}\) & 111 \(\pm\) 12.5 \({}^{\ast}\) & 133 \(\pm\) 24.9 \({}^{\ast}\) \\ \hline
2-Acetyl-5-methylfuran & 1.12646 & 1193-79-9 & 0.11 \(\pm\) 0.05 \({}^{\text{b}}\) & 5.02 \(\pm\) 0.79 \({}^{\text{b}}\) & 35.9 \(\pm\) 5.15 \({}^{\text{b}}\) & 254 \(\pm\) 16.1 \({}^{\ast}\) & 242 \(\pm\) 34.1 \({}^{\ast}\) & 244 \(\pm\) 35.8 \({}^{\ast}\) \\ \hline
2-Furanone, 2.5-dihydro-3,5-dimethyl-1 & 1.26189 & & 0.02 \(\pm\) 0.03 \({}^{\text{b}}\) & 18.9 \(\pm\) 2.70 \({}^{\text{b}}\) & 48.1 \(\pm\) 3.75 \({}^{\text{b}}\) & 353 \(\pm\) 48.6 \({}^{\ast}\) & 342 \(\pm\) 24.6 \({}^{\ast}\) & 338 \(\pm\) 64.2 \({}^{\ast}\) \\ \hline \(N\),\(N\)-Dbluytformamide & 1.39613 & 761-65-9 & 0 & 22.6 \(\pm\) 3.91 \({}^{\text{cd}}\) & 18.3 \(\pm\) 1.86 \({}^{\text{d}}\) & 33.1 \(\pm\) 5.48 \({}^{\text{bc}}\) & 37.1 \(\pm\) 6.01 \({}^{\text{b}}\) & 59.5 \(\pm\) 10.9 \({}^{\ast}\) \\ \hline Hexadecan & 1.66915 & 629-80-1 & 1.63 \(\pm\) 0.65 \({}^{\ast}\) & 30.6 \(\pm\) 3.16 \({}^{\ast}\) & 98.2 \(\pm\) 21.19 \({}^{\text{b}}\) & 241 \(\pm\) 34.8 \({}^{\ast}\) & 107 \(\pm\) 6.75 \({}^{\text{b}}\) & 245 \(\pm\) 32.3 \({}^{\ast}\) \\ \hline
3-methylcyclopent-2-en-1-one & 1.6924 & 2758-18-1 & 0 & 0.30 \(\pm\) 0.23 \({}^{\text{b}}\) & 72.0 \(\pm\) 21.7 \({}^{\text{b}}\) & 537 \(\pm\) 91.7 \({}^{\ast}\) & 513 \(\pm\) 34.5 \({}^{\ast}\) & 511 \(\pm\) 100 \({}^{\ast}\) \\ \hline
2,3-Dimethyl-2-cyclopentene-1-one & 1.7476 & 1121-05-7 & 0 & 51.5 \(\pm\) 2.27 \({}^{\text{b}}\) & 109 \(\pm\) 7.54 \({}^{\text{b}}\) & 561 \(\pm\) 43.3 \({}^{\ast}\) & 570 \(\pm\) 76.9 \({}^{\ast}\) & 546 \(\pm\) 105 \({}^{\ast}\) \\ \hline Furfural & 2.372 & 98-01-1 & 0.62 \(\pm\) 0.41 \({}^{\text{c}}\) & 1.18 \(\pm\) 0.70 \({}^{\text{c}}\) & 0.46 \(\pm\) 0.37 \({}^{\text{c}}\) & 735 \(\pm\) 189 \({}^{\ast}\) & 672 \(\pm\) 33.5 \({}^{\ast}\) & 337 \(\pm\) 115 \({}^{\text{b}}\) \\ \hline
3-Methyl-1,2-cyclopentanedione & 2.88217 & 765-70-8 & 38.6 \(\pm\) 1.26 \({}^{\text{b}}\) & 62.3 \(\pm\) 3.70 \({}^{\text{b}}\) & 63.6 \(\pm\) 4.27 \({}^{\text{b}}\) & 1553 \(\pm\) 95.9 \({}^{\ast}\) & 1569 \(\pm\) 289 \({}^{\ast}\) & 1592 \(\pm\) 217 \({}^{\ast}\) \\ \hline \end{tabular}  
* Results are expressed as mean \(\pm\) standard derivation. \({}^{\text{a}}\)\({}^{\text{d}}\) Means within rows and same breed with different superscripts differ significantly (\(p<0.05\), differences between fumigation time).  
\end{table} 
Table 2: Changes in the characteristic volatile flavor compounds of bacon during LTS.