## 3 Results and Discussion
### Volatile Flavor Components of green Lover Chips with RFS
These compounds are known to be produced by lipid oxidation or autoxidation of unsaturated fatty acids [37; 38]  
Figure 5: The quantities of categorized volatile compounds identified in the reaction flavor solution (RFS), green laser chip without RFS (GLC), and green laser chip containing RFS (GLCR). \({}^{\alpha\text{-c}}\) Means of the same superscript do not differ significantly, as determined by Duncan’s test (\(p<0.05\)). \begin{table}
\begin{tabular}{l c c c c c} \hline \hline
**Compounds by Classification** & **RI 1** & **Identification** & **RFS** & **GLC** & **GLCR** \\ \hline N-Containing compounds (18) & - & - & 1.22 \(\pm\) 0.32 & 13.94 \(\pm\) 6.89 & 2359.92 \(\pm\) 450.77 \\ \hline
2-Methylpyrazine & 1251 & RI, MS & - & - & 76.79 \(\pm\) 3.86 \\
2-Dimethylpyrazine & 1307 & RI, MS & 0.09 \(\pm\) 0.05 & - & 153.92 \(\pm\) 32.85 \\
2-6-Dimethylpyrazine & 1313 & RI, MS & 0.07 \(\pm\) 0.05 & - & 81.87 \(\pm\) 29.58 \\ Ethpyrazine & 1320 & RI, MS & - & - & 72.96 \(\pm\) 21.68 \\
2-Ethyl-6-methylpyrazine & 1371 & RI, MS & - & - & 175.45 \(\pm\) 23.18 \\
2-Ethyl-5-methylpyrazine & 1377 & RI, MS & - & - & 96.01 \(\pm\) 11.52 \\ Trimethylpyrazine & 1389 & RI, MS & 0.32 \(\pm\) 0.07 & - & 542.33 \(\pm\) 84.72 \\ Ethpyrazine & 1413 & RI, MS & 0.31 \(\pm\) 0.05 & - & 2.59 \(\pm\) 48.19 \\
2-Ethyl-3.6-dimethylpyrazine & 1431 & RI, MS & - & - & 342.89 \(\pm\) 48.19 \\
2-Ethyl-3.5-dimethylpyrazine & 1447 & RI, MS & - & - & 204.87 \(\pm\) 10.85 \\
3-Diethyl-2-methylpyrazine & 1479 & RI, MS & - & - & 169.61 \(\pm\) 43.36 \\
2-Acetylpyridine & 1585 & MS & - & - & 59.00 \(\pm\) 3.53 \\
2-Isoam-3-6-methylpyrazine & 1604 & RI, MS & - & 13.94 \(\pm\) 6.89 & - \\
2-Butyl-3-methylpyrazine & 1615 & RI, MS & - & - & 125.37 \(\pm\) 33.17 \\
2-Dimethyl-3-methylbutylpyrazine & 1645 & MS & - & - & 191.29 \(\pm\) 85.96 \\
3-Isoemethyl-1,2-dimethylpyrazine & 1651 & MS & - & - & 24.84 \(\pm\) 10.55 \\
2-Acetylpyrrole & 1945 & RI, MS & - & - & 42.72 \(\pm\) 7.77 \\
2-Ethyl-3.5-dimethylpyridine & 2043 & MS & 0.43 \(\pm\) 0.10 & - & - \\ \hline S-Containing compounds (4) & - & - & 30.76 \(\pm\) 14.47 & 85.63 \(\pm\) 4.01 & 174.15 \(\pm\) 31.00 \\ \hline Dimethyl sulfide & 759 & RI, MS & - & - & 174.15 \(\pm\) 31.00 \\ Dimethyl disulfide & 1053 & RI, MS & 30.06 \(\pm\) 14.32 & 85.63 \(\pm\) 4.01 & - \\ Dimethyl trisulfide & 1357 & RI, MS & 0.51 \(\pm\) 0.08 & - & - \\ Benzothiazole & 1922 & RI, MS & 0.19 \(\pm\) 0.07 & - & - \\ \hline Alcohols and Aromatic hydrocarbons (4) & - & - & - & 107.79 \(\pm\) 39.66 & 90.45 \(\pm\) 12.45 \\ \hline \(m\)-Xylene & 1117 & RI, MS & - & - & 36.32 \(\pm\) 0.46 \\
1-Octen-3-ol & 1437 & RI, MS & - & 10.58 \(\pm\) 6.58 & 54.13 \(\pm\) 11.99 \\ Octanol & 1539 & RI, MS & - & 68.10 \(\pm\) 15.16 & - \\
1,1,6-Trimethyl-1,2-dihydronaphthalene & 1732 & MS & - & 29.11 \(\pm\) 17.92 & - \\ \hline \hline \end{tabular} \({}^{1}\) Retention index (RI) of compound on Elite Wax capillary column. \({}^{2}\) Compound was provisionally identified based on its mass spectrum (MS) (NIST data) only. \({}^{3}\) Not detected. \({}^{4}\) Mean value \(\pm\) S.D. (\(n=3\)).  
\end{table} 
Table 5: Volatile flavor compounds in reaction flavor solution (RFS), green laser chip made without RFS (GLCR) and with RFS (GLCR) (ng/g). and are mainly associated with food odors such as green, painty, beany, and rancid [39]. green, laver, which has a high content of \(\omega\)-3 and \(\omega\)-6 fatty acids, is believed to react sensitively to lipid oxidation [26]. While only 2-isoamyl-6-methylpyrazine was detected in gLC, 15 N-containing compounds were detected in gLCR, most of which were alkylpyrazines with sweet, corn-like, and nutty odors, and 2-acetylpyrrole with popcorn-like odors were identified [26; 40]. [PERSON] et al. [41] reported that 14 alkylpyrazines were generated in a model experiment with glycine and glucose. Among the ketones, six straight-chain C\({}_{7}\)\(\sim\)C\({}_{10}\) and C\({}_{15}\) series ketones were detected in gLC.