## 3 Results and Discussion
### Analysis of Total Volatiles  
Usually, the magnitude of statical differences regarding total volatiles in treated meats is difficult to demonstrate up to four days of storage time [1; 2; 18]. So, in the current study, the total volatiles were measured on day 7 of the storage time to show the maximum significance (Table 4). All treatment additives showed a clear (\(p<0.05\)) effect on reducing total volatile formation compared to the control. Based on the current GC-MS data, the OR-S antioxidant effect was found to be the greatest, and it worked effectively with a protective layer of _Aloe_  
\begin{table} \begin{tabular}{c c c c c c} \hline \hline  & \multicolumn{4}{c}{**Total Ion Counts\({}^{*}\)10\({}^{4}\)**} \\ \hline
**Compounds** & **CONT** & **OR-S** & **OR-V** & **BHA** & **SEM** \\ \hline Pentane & 10,944 \({}^{\text{a}}\) & 7538 \({}^{\text{b}}\) & 7920 \({}^{\text{ab}}\) & 7942 \({}^{\text{ab}}\) & 748 \\ Carbon & 2619 \({}^{\text{a}}\) & 2061 \({}^{\text{b}}\) & 2135 \({}^{\text{b}}\) & 2153 \({}^{\text{b}}\) & 74 \\
2-Propanone & 21,141 \({}^{\text{a}}\) & 19,161 \({}^{\text{a}}\) & 19,934 \({}^{\text{a}}\) & 19,239 \({}^{\text{a}}\) & 1151 \\
1-Pentene & 3600 \({}^{\text{a}}\) & 2758 \({}^{\text{a}}\) & 2945 \({}^{\text{a}}\) & 3026 \({}^{\text{a}}\) & 291 \\ Hexane & 31,296 \({}^{\text{a}}\) & 28,074 \({}^{\text{a}}\) & 28,062 \({}^{\text{a}}\) & 28,196 \({}^{\text{a}}\) & 876 \\ Butanal & 13,639 \({}^{\text{a}}\) & 10,237 \({}^{\text{b}}\) & 10,719 \({}^{\text{b}}\) & 11,442 \({}^{\text{ab}}\) & 572 \\ Dimethyl & 6859 \({}^{\text{a}}\) & 4170 \({}^{\text{c}}\) & 4716 \({}^{\text{b}}\) & 5771 \({}^{\text{ab}}\) & 280 \\ Ostane & 12,684 \({}^{\text{a}}\) & 7037 \({}^{\text{b}}\) & 8279 \({}^{\text{b}}\) & 8427 \({}^{\text{b}}\) & 984 \\ Propanal & 15,048 \({}^{\text{a}}\) & 12,323 \({}^{\text{b}}\) & 12,555 \({}^{\text{b}}\) & 13,250 \({}^{\text{b}}\) & 412 \\ Hexanal & 62,093 \({}^{\text{a}}\) & 53,206 \({}^{\text{b}}\) & 56,183 \({}^{\text{b}}\) & 57,090 \({}^{\text{b}}\) & 1024 \\ Pentanal & 10,241 \({}^{\text{a}}\) & 7191 \({}^{\text{b}}\) & 7485 \({}^{\text{b}}\) & 7937 \({}^{\text{ab}}\) & 576 \\ Nonanal & 7150 \({}^{\text{a}}\) & 4122 \({}^{\text{b}}\) & 4223 \({}^{\text{b}}\) & 4396 \({}^{\text{b}}\) & 548 \\ \(\alpha\)-Pineine & 0 \({}^{\text{b}}\) & 333 \({}^{\text{a}}\) & 40 \({}^{\text{a}}\) & 0 \({}^{\text{b}}\) & 2 \\ Camphene & 0 \({}^{\text{b}}\) & 327 \({}^{\text{a}}\) & 324 \({}^{\text{a}}\) & 0 \({}^{\text{b}}\) & 9 \\ Limonene & 0 \({}^{\text{b}}\) & 61 \({}^{\text{a}}\) & 61 \({}^{\text{a}}\) & 0 \({}^{\text{b}}\) & 2 \\ \(\gamma\)-Terpinene & 0 \({}^{\text{b}}\) & 92 \({}^{\text{a}}\) & 89 \({}^{\text{a}}\) & 0 \({}^{\text{b}}\) & 7 \\ Sabine & 0 \({}^{\text{b}}\) & 70 \({}^{\text{a}}\) & 62 \({}^{\text{a}}\) & 0 \({}^{\text{b}}\) & 4 \\ \hline \hline \end{tabular}   
\({}^{\text{a}}\)\({}^{\text{a}}\)\({}^{\text{b}}\)\({}^{\text{a}}\)\({}^{\text{a}}\)\({}^{\text{b}}\)\({}^{\text{a}}\)\({}^{\text{b}}\)\({}^{\text{a}}\)\({}^{\text{b}}\)\({}^{\text{a}}\)\({}^{\text{b}}\)\({}^{\text{a}}\)\({}^{\text{a}}\)\({}^{\text{b}}\)\(_vera_ gel. This effect was clearer on reducing volatiles causing off-odors, such as aldehydes (nonanal, hexanal, pentanal, and propanal) and sulfuric compounds (dimethyl disulfide and carbon disulfide), usually formed in cooked chicken meat [28; 33; 43]. These results agree with several research studies evaluating the effect of plant-derived essential oils on meat odor and volatile formation [18; 44; 45]. In comparison, the effect of both the BHA and OR-V treatments was very competitive. However, the effect of adding OR-S was the greatest in terms of decreasing off-odor volatile formation compared to the other treatments. Although there were no statistical differences (\(p>0.05\)) among the treatments on day 8 of storage, OR-S still showed the lowest numerical values. For example, it showed the lowest hexanal values, which usually gives a strong indication of its effectiveness.