# The Effect of the Improvement Technology on the Quality of Midu Pork Roll
## 3 Results and Discussion
### The Effect of Process Improvement in Various Volatile Compounds of MPR
** \\ \hline
31 & Linalool & 7.48 \(\pm\) 0.88 b  & 9.49 \(\pm\) 0.42 a  & 9.91 \(\pm\) 0.63 a  & ** ** ** \\
32 & Terpinen-4-ol & 0.54 \(\pm\) 0.07 b  & 0.35 \(\pm\) 0.04 c  & 0.91 \(\pm\) 0.02 a  & ** ** \\
33 & Bicyclo[2.2.1]heptan-2-ol, 2,3,3-trimethyl- & 0.02 \(\pm\) 0.01 b  & 0.03 \(\pm\) 0.01 ab  & 0.05 \(\pm\) 0.01 a  & ** \\
34 & \(\alpha\)-Methyl-\(\alpha\)[4-methyl-3- & 0.95 \(\pm\) 0.14 a  & 0.48 \(\pm\) 0.09 b  & 0.47 \(\pm\) 0.03 b  & ** \\  & pentenylyloxiranmethanol & 0.44 \(\pm\) 0.08 a  & 0.27 \(\pm\) 0.02 b  & 0.03 \(\pm\) 0.01 c  & ** \\
35 & Nerolodi & 0.02 \(\pm\) 0.01 a  & 0.01 \(\pm\) 0.01 a  & 0.02 \(\pm\) 0.01 a  & ns \\
36 & Nerolodi & 0.02 \(\pm\) 0.01 a  & 0.01 \(\pm\) 0.01 a  & 0.02 \(\pm\) 0.01 a  & ns \\
37 & 2,3-Butanediol & ND & 0.30 \(\pm\) 0.07 a  & 0.07 \(\pm\) 0.01 b  & ** \\
38 & 2,3-Butanediol, [S-(R*,R*)]- & ND & 0.57 \(\pm\) 0.04 & ND & ** \\
39 & 2-Cyclohexen-1-ol, & 0.17 \(\pm\) 0.03 b  & 0.32 \(\pm\) 0.05 a  & ND & ** \\  & 3-methyl-6-(1-methyl)-, trans- & 0.17 \(\pm\) 0.03 b  & 0.32 \(\pm\) 0.05 a  & ND & ** \\  & 2-Cyclohexen-1-ol, & 0.30 \(\pm\) 0.01 b  & 0.45 \(\pm\) 0.09 b  & 1.21 \(\pm\) 0.14 a  & ** \\
40 & 1-methyl-4-(1-methylethyl)-, trans- & 0.30 \(\pm\) 0.01 b  & 0.45 \(\pm\) 0.09 b  & 1.21 \(\pm\) 0.14 a  & ** \\
41 & 2-Isopropyl-1,3-propanediol & ND & 0.06 \(\pm\) 0.01 & ND & ** \\
42 & 5-Isopropyl-2-methyl-ol,3 cly[3.1.0]hexan- & 0.26 \(\pm\) 0.02 b  & 0.34 \(\pm\) 0.01 a  & 0.31 \(\pm\) 0.07 a  & ns \\
43 & Phenylethyl Alcohol & 0.14 \(\pm\) 0.01 ab  & 0.20 \(\pm\) 0.01 a  & 0.10 \(\pm\) 0.07 b  & ns \\  & Aldehydes & 2.56 \(\pm\) 0.21 a  & 2.86 \(\pm\) 0.46 a  & 2.65 \(\pm\) 0.62 a  & ns \\
44 & n-Hexanal & 0.34 \(\pm\) 0.01 a  & 0.44 \(\pm\) 0.16 a  & 0.46 \(\pm\) 0.14 a  & ns \\
45 & 3-Hexanal & 0.62 \(\pm\) 0.01 a  & 0.29 \(\pm\) 0.04 b  & ND & ** \\
46 & 2,4-Hexadien, (E,E)- & 0.44 \(\pm\) 0.22 b  & 1.55 \(\pm\) 0.55 a  & 1.49 \(\pm\) 0.60 ab  & ns \\
47 & 2-Hexadien, (E)- & 0.05 \(\pm\) 0.01 & ND & ** \\
48 & Benzaldehyde & 0.07 \(\pm\) 0.04 a  & 0.04 \(\pm\) 0.01 a  & 0.03 \(\pm\) 0.01 a  & ns \\
49 & Benzaceateddehyde & ND & 0.01 \(\pm\) 0.01 a  & 0.01 \(\pm\) 0.01 a  & ns \\
50 & 2,6-Octadienal, 3,7-dimethyl-, (E)- & 0.05 \(\pm\) 0.01 a  & 0.02 \(\pm\) 0.01 a  & 0.03 \(\pm\) 0.01 a  & ** \\
51 & Cinnamaldehyde & 0.04 \(\pm\) 0.01 a  & 0.06 \(\pm\) 0.01 a  & 0.08 \(\pm\) 0.01 a  & ** \\
52 & 3-Metoxycinnamaldehyde & 0.86 \(\pm\) 0.04 & ND & ** \\ \hline
53 & Hexadeddehyde & 0.02 \(\pm\) 0.01 & ND & ND & ** \\
54 & Benzaldehyde, 4-(1-methylly)- & 0.02 \(\pm\) 0.01 b  & 0.22 \(\pm\) 0.01 a  & 0.19 \(\pm\) 0.02 a
The relative contents of alkanes and ketones in C were lower than those in the test groups (\(p<0.05\)). According to existing studies, alkane flavor compounds have a higher aroma threshold in meat products, and they have a significant flavor contribution only when the compound concentration is higher [52]. Amino acid catabolism esterification and Strecker reaction were also the major pathways for producing volatile compounds [53]. \begin{table}
\begin{tabular}{c c c c c} \hline
**NO. ** & **Volatile Compounds** & **C** & **T1** & **T2** & **Sig.