## 2 Results and Discussion
### Effect of HPP and TS Processing on the Quality of Marinated Lotus Root Slices
#### 2.1.2 Color, Texture, and TVC
\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 E6 & Ethyl palmitate & Mild, waxy & 2263 & n.d. & 53.96 \(\pm\) 10.99 b & 202.63 \(\pm\) 53.48 a \\ E7 & 2-Ethyhexyl salicylate & Mild, orchid & 2314 & 7.74 \(\pm\) 2.05 a & n.d. & n.d. \\ E8 & Dibethyl phthalate & Faint & 2698 & 6.72 \(\pm\) 2.96 a & n.d. & n.d. \\  & Subtotal & & & 25.15 \(\pm\) 6.86 c & 410.10 \(\pm\) 56.41 b & 1035.73 \(\pm\) 221.14 a \\  & phenols & & & & & \\ F1 & Butylated hydroxytoluene & Phenolic, camphor & 1912 & n.d. & 63.31 \(\pm\) 9.43 a & n.d. \\ F2 & Phenol & Phenol, plastic & 1994 & 1.56 \(\pm\) 0.34 c & 44.56 \(\pm\) 4.15 b & 271.53 \(\pm\) 32.80 a \\ F3 & 4-Ethyl-2-methoxyhenol & Spicy, smoky & 2019 & n.d. & 156.47 \(\pm\) 35.34 a & n.d. \\ F4 & Eugenol & Sweet, spicy & 2156 & n.d. & 9546.86 \(\pm\) 2096.10 a & 9660.94 \(\pm\) 831.41 a \\ F5 & 4-Hydroxy-3- & Sweet, spicy & 2185 & n.d. & 48.61 \(\pm\) 7.23 a & n.d. \\ F6 & Isoeugenol & Sweet, spicy & 2245 & n.d. & 166.14 \(\pm\) 39.81 a & 76.34 \(\pm\) 20.03 b \\ F7 & 2,4-Di-tert-butylphenol & Phenolic & 2333 & 19.39 \(\pm\) 2.73 c & 494.25 \(\pm\) 56.39 b & 946.03 \(\pm\) 229.91 a \\  & Subtotal & & & 20.95 \(\pm\) 3.07 b & 10,520.20 \(\pm\) 2248.45 a & a \\  & alkyls & & & & a \\ G1 & Hexane & & 1017 & 16.17 \(\pm\) 2.29 a & n.d. & n.d. \\ G2 & Undecane & & 1081 & 16.98 \(\pm\) 2.36 a & n.d. & n.d. \\ G3 & Dodecane & & 1166 & 6.84 \(\pm\) 2.07 a & n.d. & n.d. \\ G4 & Hexadecane & & 1641 & 6.22 \(\pm\) 0.81 a & n.d. & n.d. \\ G5 & Eicosane & Waxy & 1636 & 7.00 \(\pm\) 4.37 a & n.d. & n.d. \\  & Subtotal & & & 53.21 \(\pm\) 11.90 a & n.d. & n.d. \\ H1 & 1-Methylylethyl-benzene & & & 1138 & 15.96 \(\pm\) 6.02 a & n.d. & n.d. \\ H2 & DL-Limonene & Citrus, herbal & 1173 & 3.36 \(\pm\) 0.12 a & 4.91 \(\pm\) 0.22 a & 4.94 \(\pm\) 6.11 a \\ H3 & 6-Methyl-5-hepten-2-one & Citrus, green & 1329 & 3.40 \(\pm\) 1.29 a & n.d. & n.d. \\ H4 & 1,2,3-Trimethyl-4-[(_E_)-prop- & & & 2288 & 0.76 \(\pm\) 0.02 a & n.d. \\  & 1-enyl]naphthalene & & & 23.48 \(\pm\) 7.45 a & 4.91 \(\pm\) 0.22 b & 4.94 \(\pm\) 6.11 b \\  & Subtotal & & & & 28,911.26 \(\pm\) 3802.14 & \\  & Total & & & 150.75 \(\pm\) 41.19 b & 24,062.15 \(\pm\) 4979.80 a & a \\ \hline \hline \end{tabular}  
* Reference aroma descriptors from the LRI & Odor Database ([[http://www.odour.org.uk/](http://www.odour.org.uk/)]([http://www.odour.org.uk/](http://www.odour.org.uk/)), accessed on 14 September 2022). 2 Values are given as mean \(\pm\) standard deviation (SD; n = 3). n.d., not detected. Different lowercase letters in the same row indicate significant differences at \(p<0.05\). LRI, linear retention index; HPP, high-pressure processing; TS, thermal-and-soaking.  
\end{table} 
Table 1: _Cont._samples. Therefore, it was speculated that the survivor bacteria after HPP may be the spores because the spores have a high tolerance to HPP [33]. However, according to the shelf-life experiments later in this study, these spores did not have a destructive effect on the quality of marinated lotus root slices. The pH of the samples decreased significantly (\(p<0.05\)) after HPP or TS treatment, and the pH of the HPP samples was slightly but significantly (\(p<0.05\)) higher than that of the TS samples, which may be due to the fact that HPP facilitates acidic substance transfer to less of an extent than TS treatment. However, the pH variation of 0.09 is a considerably small change in batch marinated food processing and would not introduce perceivable acidity alteration. It was observed that HPP and TS processing resulted in a noticeable visual difference in color (Figure 1). Immediately after HPP and TS processing, the L* value of marinated lotus root slices significantly decreased, whereas the a* and b* values increased.