## 3 Results and Discussion
### Effect of CSS on the Shelf Life of Cooked Chicken Burger Samples
#### 3.2.2 Volatile Compounds (VOCs) and Warmed Off-Flavours (WOF) in Chicken Burgers
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline \multirow{2}{*}{**VOCCs from Burgers’ Samples**} & \multicolumn{3}{c}{**Burgens T\({}_{\mathbf{0}}\)**} & \multicolumn{3}{c}{**Burgens T\({}_{\mathbf{2}}\)**} \\ \cline{2-9}  & **CTRL T\({}_{\mathbf{0}}\)** & **CSS 1.5\% T\({}_{\mathbf{0}}\)** & **CSS 3\% T\({}_{\mathbf{0}}\)** & **CTRL T\({}_{\mathbf{2}}\)** & **CSS 1.5\% T\({}_{\mathbf{2}}\)** & **CSS 3\% T\({}_{\mathbf{2}}\)** & **Sign. ** \\ \hline \multicolumn{9}{c}{Nitrogen-containing compounds} \\ \hline
2-(Azirdinylethyl)amine & nd & 16.09 \({}^{\circ}\) & 7.43 \({}^{\mathrm{b}}\) & nd & 15.24 \({}^{\mathrm{c}}\) & 4.59 \({}^{\mathrm{a}}\) & * \\
2.6,6-Trimetly-bicyclo (3.11,ppb-by-jamine & nd & nd & nd & 4.42 & nd & * \\ Benzeneethanamine & & nd & 4.37 & nd & nd & nd & * \\
2-5-difluoro-6,3,4-trihydroxy-N-methyl- & nd & nd & nd & nd & 1.48 & * \\ Osime,methoxy-phenyl- & nd & nd & 8.86 \({}^{\mathrm{a}}\) & nd & 20.18 \({}^{\mathrm{b}}\) & nd & * \\ Topotecan & nd & nd & nd & nd & 8.81 & nd & * \\ \hline \multicolumn{9}{c}{Hydrocarbons} \\ \hline
2-Tifluoroacetroydodecane & nd & 3.98 & nd & nd & nd & nd & * \\
3-Tifluoroacetroydodecane & nd & 4.35 & nd & nd & nd & nd & * \\
3-Butane-nitro & nd & 3.74 & nd & nd & nd & nd & * \\ Cyclohexene, 1-methyl-4-(1-methylite)-, (S-)- & nd & nd & nd & nd & 3.43 & * \\ Ergosta-5,2-dien-3-0, acetate, (3B,2E)- & nd & nd & nd & nd & 10.26 & nd & * \\ Ethylene & nd & nd & 1.56 \({}^{\mathrm{a}}\) & nd & nd & 4.17 \({}^{\mathrm{b}}\) & * \\ Hydroprograde, heptyl & nd & 3.87 & nd & nd & nd & nd & * \\ Propane & nd & nd & nd & nd & nd & 4.05 & * \\ p-Xylene & nd & 2.57 \({}^{\mathrm{a}}\) & nd & nd & 2.48 \({}^{\mathrm{a}}\) & 3.00 \({}^{\mathrm{b}}\) & * \\ \hline \multicolumn{9}{c}{Esters} \\ \hline
1,2-Benzenzencarboxylic acid, butyl cotyl ester & nd & nd & nd & 0.04 & nd & nd & * \\ \hline \multicolumn{9}{c}{Other compounds} \\ \hline
2-Formylhistamine & nd & nd & nd & nd & 5.55 & nd & * \\ Butylated Hydroxy toluene & nd & nd & nd & 0.20 & nd & nd & * \\ Nitro oxide & nd & nd & 3.91 & nd & nd & nd & * \\ Pregnant-18-oic acid,3,11-Ethydrology-20-oxo-, & & & & & & & \\ \(\gamma\)-lactone, (3B,5A,1B)- & nd & nd & 1.24 & nd & nd & nd & * \\ \hline \multicolumn{9}{c}{L Legend: nd, not detectable; data followed by different superscript letters, in the same row, are significantly different (SD test, \(p<0.05\)), asteroids indicate significance \(\pm  
According to [PERSON] et al. [49], most of the typical odorants from cooked chicken meat are caused by phospholipids oxidation/degradation that led to the formation of long-chain aldehydes such as hexanal, (Z)-2-decenal and (E)-2-decenal. In any case, even if responsible for WOF development, these aldehydes are key aroma compounds of freshly cooked chicken meat. CSS samples showed these classes even if ketones and esters were not found. T\({}_{0}\) 1.5% added samples had hydrocarbons as the first class traced, followed by aldehydes, nitrogen containing compounds and alcohols. T\({}_{0}\) 3% added samples showed aldehydes at first place followed by Nitrogen containing compounds, alcohols, hydrocarbons, and other compounds. T\({}_{72}\) containing 1.5% of CSS showed nitrogen containing compounds, hydrocarbons, other compounds, aldehydes, alcohols, and ketones, while 3% addition showed aldehydes, hydrocarbons, alcohols, other compounds, and Nitrogen containing compounds. In general, patties tested in this study, especially CTRL, seem to have a small compounds presence if compared with other articles [50; 51; 52]. To our knowledge, this is one of the first studies where cooking conditions did not pass 92 \({}^{\circ}\)C and were not prolonged for more than four minutes. These conditions were selected to best simulate domestic conditions using an electric device set at medium cooking heat. Most studies on chicken meat burgers have tested grilled or oven-cooked patties. Other references on chicken meat evaluated entire boiled or roasted chicken.