## 2 Results and Discussion
### Effect of HPP and TS Processing on the Quality of Marinated Lotus Root Slices
#### 2.1.1 Volatile Compounds
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**No.**} & \multirow{2}{*}{**Compounds**} & \multirow{2}{*}{**Aroma Descriptors 1**} & \multirow{2}{*}{**LRI**} & \multicolumn{4}{c}{**Concentration (ug/kg) 2**} \\ \cline{5-6}  & & & & **Blank** & & **HPP** & **TS** \\ \hline \multirow{4}{*}{A1} & aldehydes & & & & & & \\  & 1-Nonanal & Waxy, rose & 1393 & 12.38 \(\pm\) 2.17 b & 247.32 \(\pm\) 97.69 b & 695.10 \(\pm\) 295.09 a \\  & 2 & Benzaldehyde & Sharp, sweet & 1510 & n.d. & 776.66 \(\pm\) 173.01 b & 1209.04 \(\pm\) 312.11 a \\  & 3 & Phenylacetaldehyde & Green, sweet & 1629 & n.d. & 497.25 \(\pm\) 330.72 ab & 906.15 \(\pm\) 5.27 a \\  & 4 & 2-Phenyl-2-buttenal & Sweet, narcissus & 1919 & n.d. & 47.75 \(\pm\) 5.37 a & n.d. \\  & 5 & Cimmandaldehyde & Sweet, spicy & 2030 & n.d. & 14.07 \(\pm\) 4.38 a & n.d. \\  & 6 & Cocal & Bitter, cocoa & 2069 & n.d. & 25.78 \(\pm\) 6.45 a & n.d. \\  & 5 & Subtotal & & 12.38 \(\pm\) 2.17 c & 1608.83 \(\pm\) 617.62 b & 2810.29 \(\pm\) 612.47 a \\  & \multicolumn{4}{c}{heterocyclic compounds} & & & & & \\  & 1 & Furfural & Sweet, woody & 1457 & 15.18 \(\pm\) 9.63 c & 787.57 \(\pm\) 118.23 b & 1051.82 \(\pm\) 98.78 a \\  & 2 & 5-Methyl furfurral & Spice, caramel & 1565 & n.d. & 158.65 \(\pm\) 39.21 b & 375.96 \(\pm\) 38.36 a \\  & 3 & Acetylpyrazine & Popcorn, nutty & 1614 & n.d. & 175.88 \(\pm\) 62.5 b & 390.92 \(\pm\) 36.98 a \\  & 4 & Furfuryl alcohol & Alcoholic, chemical & 1658 & n.d. & 321.83 \(\pm\) 23.09 a & n.d. \\  & 5 & 2-Acetyl pyrrole & Musty, nut & 1958 & n.d. & 332.81 \(\pm\) 45.26 b & 579.91 \(\pm\) 44.95 a \\  & 6 & Ethyl maltol & Sweet, caramel & 1998 & n.d. & 3885.19 \(\pm\) 860.53 a & 4640.65 \(\pm\) 963.37 a \\  & 5-(2-Hydrocyethyl)-4- & & Fatty, cooked beef & 2292 & n.d. & 95.44 \(\pm\) 18.88 a & 94.01 \(\pm\) 17.08 a \\  & 5 & Subtotal & & & 15.18 \(\pm\) 9.63 c & 5757.37 \(\pm\) 1167.70 b & 7133.27 \(\pm\) 1199.52 a \\  & 4 & alcohols & & & & & \\ C1 & Benzyl alcohol & Floral, rose & 1865 & n.d. & 2141.2 \(\pm\) 265.17 b & 2785.97 \(\pm\) 244.55 a \\  & 5 & Phenethyl alcohol & Floral, rose & 1898 & n.d. & 740.32 \(\pm\) 96.60 a & 843.44 \(\pm\) 75.53 a \\  & 5 & Subtotal & & & n.d. & 2881.52 \(\pm\) 361.77 b & 3629.41 \(\pm\) 320.08 a \\  & 6 & ethers & & & & & \\ D1 & Di-a-dcyel ether & & 1199 & 0.40 \(\pm\) 0.11 a & n.d. & n.d. \\ D2 & 4-Alylanisole & Sweet, sassafras & 1662 & n.d. & 235.65 \(\pm\) 20.07 a & 252.35 \(\pm\) 23.80 a \\ D3 & cis-Anethol & Sweet, anise & 1818 & n.d. & 1573.04 \(\pm\) 240.16 a & 1725.51 \(\pm\) 183.42 a \\ D4 & Methyl eugenol & Sweet, fresh & 2010 & n.d. & 488.64 \(\pm\) 115.99 a & 508.58 \(\pm\) 41.26 a \\ D5 & Methyl Isoepenol & Spicy, clove & 2179 & n.d. & 72.13 \(\pm\) 12.56 a & 61.29 \(\pm\) 25.40 a \\ D6 & Ellemicin & Spice, flower & 2224 & n.d. & 200.00 \(\pm\) 53.42 a & 223.15 \(\pm\) 16.60 a \\ D7 & Myristicin & Spicy, warm & 2252 & n.d. & 307.76 \(\pm\) 85.43 b & 571.90 \(\pm\) 38.19 a \\  & 5 & & & 0.40 \(\pm\) 0.11 c & 2879.22 \(\pm\) 527.63 b & 3342.78 \(\pm\) 328.67 a \\  & 6 & esters & & & & & \\  & & Methovacetic acid, & & 1309 & 2.58 \(\pm\) 0.69 a & n.d. & n.d. \\  & 2 -ridrolecyl ester & & & & & \\ E2 & Ethyl acrylate & Fruity, wine & 1432 & n.d. & 122.46 \(\pm\) 21.05 b & 291.75 \(\pm\) 110.42 a \\ E3 & Diethly succinate & Mild, fruity & 1678 & n.d. & 233.68 \(\pm\) 24.37 b & 334.37 \(\pm\) 22.89 a \\ E4 & Ethyl myristate & Sweet, waxy & 2055 & n.d. & n.d. & 206.98 \(\pm\) 34.35 a \\ E5 & Isopropyl myristate & Oily, fatty & 2074 & 8.11 \(\pm\) 1.16 a & n.d. & n.d. \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Volatile profiles of HPP and TS marinated lotus root slices.