## 3 Results and Discussion
### Changes of Volatile Flavours in Cooked Marinated Pork Kunckle During Processing
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Number** & **Compound** & **RI** & **T1** & **T2** & **T3** & **T4** \\  & & **Value** & & & & \\ \hline \multicolumn{6}{c}{Aldehydes} \\ V1 & Nonanal & 1114 & \(7.38\pm 1.23\) & 67.92 \(\pm\) 6.34 & 14.42 \(\pm\) 1.74 & 64.07 \(\pm\) 22.68 & \\ V2 & Benzaldehyde & 1227 & n.d. & n.d. & 38.48 \(\pm\) 14.15 & 146.15 \(\pm\) 20.37 & \\ V3 & Octanal & 994 & n.d. & \(7.72\pm 0.56\) & 5.82 \(\pm\) 0.24 & 13.66 \(\pm\) 1.66 & \\ V4 & Trans-2-Octanal & 1125 & n.d. & n.d. & 4.52 \(\pm\) 0.87 & 4.10 \(\pm\) 1.76 & \\ V5 & Hexanal & 71 & n.d. & n.d. & n.d. & 90.3 \(\pm\) 10.92 & \\ V6 & 4-methoxy-benzaldehyde & 1614 & n.d. & n.d. & 17.54 \(\pm\) 1.08 & 9.12 \(\pm\) 2.37 & \\ V7 & Cis-2-nonenal & 1212 & n.d. & n.d. & 1.32 \(\pm\) 0.26 & 5.88 \(\pm\) 0.55 & \\ V8 & Benzeneacetaldehyde & & n.d. & 54.08 \(\pm\) 4.36 & 15.92 \(\pm\) 1.92 & 19.63 \(\pm\) 1.01 & \\ V9 & Hexadecanal & 1636 & \(4.65\pm 0.22\) & 1 & 4.79 \(\pm\) 0.12 & 19.54 \(\pm\) 0.28 & 18.30 \(\pm\) 0.98 & \\ V10 & Heptanal & 55 & n.d. & n.d. & n.d. & 14.99 \(\pm\) 2.63 & \\ V11 & 2-Undecanal & 1371 & n.d. & n.d. & n.d. & 3.25 \(\pm\) 0.69 & \\ V12 & Dodecanal & 1491 & \(1.45\pm 0.10\) & 1 & 5.01 \(\pm\) 0.21 & 19.4 & 6.52 \(\pm\) 1.43 & \\ V13 & Octadecanal & & n.d. & n.d. & n.d. & 15.23 \(\pm\) 1.11 & \\ V14 & Decanal & 1183 & n.d. & n.d. & n.d. & 12 64 \(\pm\) 1.53 & \\ \hline \multicolumn{6}{c}{Ketones} \\ V15 & Methyl heptenone & & 0.88 \(\pm\) 0.01 & 1 & 0.92 \(\pm\) 0.02 & 1 & 1.88 \(\pm\) 0.22 & 10.17 \(\pm\) 3.47 & \\ V16 & Hydroxyacetone & 1008 & n.d. & n.d. & 5.91 \(\pm\) 1.40 & 15.62 \(\pm\) 3.63 & 1 \\ V17 & 1-(Tetrahydrofuran-2-yl) ethanone & & n.d. & n.d. & 3.90 \(\pm\) 0.34 & 18.12 \(\pm\) 2.72 & \\ V18 & 3-hydroxy-2-butanone & 998 & 2.25 \(\pm\) 0.09 & 13.31 \(\pm\) 1.22 & 1 & n.d. & 9.23 \(\pm\) 1.19 & \\ V19 & 2-Pentadecanone & 1559 & n.d. & n.d. & n.d. & 8.24 \(\pm\) 1.67 & \\ V20 & 2-Nonanone & 1091 & n.d. & n.d. & n.d. & 4.29 \(\pm\) 0.36 & \\ \hline \multicolumn{6}{c}{Alcohols} \\ V21 & Eucalypt & & n.d. & 12.21 \(\pm\) 0.75 & 1 & 45.76 \(\pm\) 5.24 & 1 & 20.92 \(\pm\) 5.40 & 1 \\ V22 & Linalool & & n.d. & n.d. & 36.40 \(\pm\) 4.40 & 15.12 \(\pm\) 0.04 & 15.12 \(\pm\) 0.04 & 1 \\ V23 & 1-Octen-3-ol & 1146 & n.d. & n.d. & n.d. & 35.80 \(\pm\) 8.70 & \\ V24 & Phenylethyl Alcohol & & n.d. & 26.47 \(\pm\) 2.65 & 1 & 1.68 \(\pm\) 0.08 & 16.09 \(\pm\) 2.80 & \\ V25 & a-Terpineol & 1346 & n.d. & 10.06 \(\pm\) 0.69 & 1 & 26.63 \(\pm\) 2.55 & 15.36 \(\pm\) 2.30 & 1 \\ V26 & Undecanol & 1525 & 2.33 \(\pm\) 0.06 & 1 & 5.23 \(\pm\) 0.84 & 17.59 \(\pm\) 1.75 & 1 1.87 \(\pm\) 0.33 & 1 \\ V27 & 5-methyl-2-Furanmethanol & & n.d. & n.d. & 5.35 \(\pm\) 1.10 & 10.64 \(\pm\) 1.03 & 1 \\ V28 & 2-Furanmethanol & & n.d. & 24.67 \(\pm\) 1.10 & 12.80 \(\pm\) 1.56 & 1 & 24.51 \(\pm\) 1.24 & 1 \\ V29 & 1-Hexanol & 1060 & 1.00 \(\pm\) 0.01 & 1 & n.d. & n.d. & 9.41 \(\pm\) 1.71 & 1 \\ V30 & 1-Hexadecanol & & n.d. & 6.09 \(\pm\) 0.65 & 1 & 1.87 \(\pm\) 0.61 & 1 & 10.74 \(\pm\) 0.29 & 1 \\ V31 & 2-Phenoxyethanol & & 2.43 \(\pm\) 0.03 & 1 & 58.51 \(\pm\) 4.36 & 1 & n.d. & 6.00 \(\pm\) 1.89 & \\ V32 & Trans-2-ocetn-1-ol & & n.d. & n.d. & n.d. & 5.40 \(\pm\) 0.30 & 1 \\ V33 & Trans 9-hexadecane-1-ol & & n.d. & n.d. & 0.98 \(\pm\) 0.03 & 1 & 15.87 \(\pm\) 0.47 & 1 \\ V34 & ()-4 Terpineol & & n.d. & n.d. & 32.96 \(\pm\) 4.45 & 1 & 20.10 \(\pm\) 1.66 & \\ V35 & 1-Nonanol & 1309 & 12.88 \(\pm\) 0.11 & 1 & 5.83 \(\pm\) 0.30 & 1 & n.d. & n.d. \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Volatile compounds identified and quantified (\(\mu\)g/g) by gas chromatography/mass spectrometry in cooked marinated pork knuckle during processing. Figure 2 displays the contents of different groups of volatile compounds. Aldehydes have a significant impact on the overall flavour of meat production due to their low threshold values [19].