# 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
74 & Disopropyl 2-oxomalonate & 0.04 \(\pm\) 0.01 & ND & ND & ** \\
75 & Hexanoic acid, methyl ester & 0.04 \(\pm\) 0.02 \({}^{\text{a}}\) & 0.08 \(\pm\) 0.01 \({}^{\text{a}}\) & 0.12 \(\pm\) 0.01 \({}^{\text{a}}\) & ** \\
76 & Isocapric acid, ethyl ester & 0.02 \(\pm\) 0.01 \({}^{\text{a}}\) & ND & ND & ** \\
77 & n-Hexanoic acid, ethyl ester & 0.30 \(\pm\) 0.02 \({}^{\text{a}}\) & 0.19 \(\pm\) 0.01 \({}^{\text{b}}\) & 0.17 \(\pm\) 0.01 \({}^{\text{b}}\) & ** \\
78 & Acetic acid, hexyl ester & 0.01 \(\pm\) 0.01 \({}^{\text{a}}\) & 0.01 \(\pm\) 0.01 \({}^{\text{a}}\) & ND & ns \\
79 & Sorbic acid, methyl ester & 0.08 \(\pm\) 0.11 \({}^{\text{a}}\) & ND & 0.01 \(\pm\) 0.01 \({}^{\text{a}}\) & ns \\
80 & Octanoic acid, methyl ester & 0.06 \(\pm\) 0.01 \({}^{\text{a}}\) & 0.04 \(\pm\) 0.02 \({}^{\text{ab}}\) & 0.02 \(\pm\) 0.01 \({}^{\text{b}}\) & * \\
81 & Benzoic acid, ethyl ester & 0.07 \(\pm\) 0.04 \({}^{\text{b}}\) & 0.07 \(\pm\) 0.01 \({}^{\text{b}}\) & 0.25 \(\pm\) 0.02 \({}^{\text{a}}\) & ** \\
82 & Octanoic acid, ethyl ester & 0.94 \(\pm\) 0.14 \({}^{\text{a}}\) & 0.48 \(\pm\) 0.09 \({}^{\text{b}}\) & 0.47 \(\pm\) 0.07 \({}^{\text{b}}\) & ** \\
83 & Acetic acid, geranyl ester & 0.13 \(\pm\) 0.02 \({}^{\text{a}}\) & 0.10 \(\pm\) 0.02 \({}^{\text{a}}\) & 0.13 \(\pm\) 0.01 \({}^{\text{a}}\) & ns \\ \hline
84 & Decanoic acid, ethyl ester & 0.32 \(\pm\) 0.06 \({}^{\text{a}}\) & 0.17 \(\pm\) 0.06 \({}^{\text{b}}\) & 0.10 \(\pm\) 0.01 \({}^{\text{b}}\) & ** \\
85 & Tetradecanoic acid, ethyl ester & 0.02 \(\pm\) 0.01 \({}^{\text{a}}\) & 0.02 \(\pm\) 0.01 \({}^{\text{a}}\) & 0.01 \(\pm\) 0.01 \({}^{\text{a}}\) & ns \\
86 & 9-Octadecenoic acid, ethyl ester & 0.02 \(\pm\) 0.01 \({}^{\text{a}}\) & 0.01 \(\pm\) 0.01 \({}^{\text{a}}\) & 0.01 \(\pm\) 0.01 \({}^{\text{a}}\) & ns \\
87 & Glycidyl palmitoale & 0.01 \(\pm\) 0.01 \({}^{\text{b}}\) & 0.04 \(\pm\) 0.01 \({}^{\text{a}}\) & 0.02 \(\pm\) 0.01 \({}^{\text{b}}\) & ** \\ Hydroxymethyl & ND & 0.37 \(\pm\) 0.08 \({}^{\text{a}}\) & 0.25 \(\pm\) 0.04 \({}^{\text{a}}\) & ** \\
88 & 2-hydroxy-2-methylpropionate & ND & 0.17 \(\pm\) 0.03 \({}^{\text{a}}\) & 0.11 \(\pm\) 0.01 \({}^{\text{a}}\) & ND & ** \\
89 & Propionic acid, ethyl ester & 0.48 \(\pm\) 0.06 \({}^{\text{a}}\) & 0.46 \(\pm\) 0.04 \({}^{\text{a}}\) & ND & ** \\
90 & Acetic acid, 3-hydroxy-, ethyl ester & ND & 0.07 \(\pm\) 0.01 & ND & ** \\
92 & Pent-4-en-1-yl propyl carbonate & ND & 0.33 \(\pm\) 0.06 \({}^{\text{a}}\) & 0.13 \(\pm\) 0.02 \({}^{\text{b}}\) & ** \\
93 & Acetic acid, 4-terpineol, ester & ND & 0.17 \(\pm\) 0.02 & ND & \\
94 & 4-Methyl-4-vinylbutylvatolactone & ND & ND & 2.16 \(\pm\) 0.04 & ** \\
95 & Lactic acid, ethyl ester, (L)- & ND & 0.20 \(\pm\) 0.01 \({}^{\text{a}}\) & 0.10 \(\pm\) 0.01 \({}^{\text{b}}\) & ** \\
96 & 5-Oxotetendyadrofuran-2-carboxylic acid, ethyl ester & ND & ND & 2.12 \(\pm\) 0.02 & ** \\
97 & 3,3-dimethyl-, 1-butyl acid, ester & ND & ND & 2.11 \(\pm\) 0.01 & ** \\
98 & Acetic acid, linalyl, ester & ND & 0.40 \(\pm\) 0.04 \({}^{\text{a}}\) & 0.41 \(\pm\) 0.03 \({}^{\text{a}}\) & ** \\  & Acids & 7.12 \(\pm\) 0.71 \({}^{\text{a}}\) & 4.71 \(\pm\) 0.19 \({}^{\text{b}}\) & 3.48 \(\pm\) 0.05 \({}^{\text{b}}\) & ** \\
99 & Acetic acid, methoxy- & 3.97 \(\pm\) 0.21 \({}^{\text{a}}\) & 2.45 \(\pm\) 0.11 \({}^{\text{b}}\) & ND & ** \\
100 & Butanoic acid & 0.45 \(\pm\) 0.12 \({}^{\text{a}}\) & 0.45 \(\pm\) 0.15 \({}^{\text{a}}\) & 0.16 \(\pm\) 0.08 \({}^{\text{b}}\) & ** \\
101 & Isovaleric acid & 0.04 \(\pm\) 0.01 \({}^{\text{b}}\) & 0.09 \(\pm\) 0.02 \({}^{\text{a}}\) & 0.03 \(\pm\) 0.01 \({}^{\text{b}}\) & ** \\
102 & Sorbic acid & 1.43 \(\pm\) 0.47 \({}^{\text{a}}\) & 1.04 \(\pm\) 0.10 \({}^{\text{a}}\) & 0.41 \(\pm\) 0.02 \({}^{\text{b}}\) & ** \\
103 & Octanoic acid & 0.58 \(\pm\) 0.04 \({}^{\text{a}}\) & ND & ND & ** \\
104 & n-Decanoic acid & 0.12 \(\pm\) 0.03 \({}^{\text{ab}}\) & 0.10 \(\pm\) 0.01 \({}^{\text{b}}\) & 0.15 \(\pm\) 0.01 \({}^{\text{a}}\) & ns \\
105 & Myristic acid & 0.01 \(\pm\) 0.01 & ND & ND & ns \\
106 & Palmitic acid & 0.01 \(\pm\) 0.01 \({}^{\text{a}}\) & 0.01 \(\pm\) 0.01 \({}^{\text{a}}\) & 0.01 \(\pm\) 0.01 \({}^{\text{a}}\) & ns \\
107 & Oleic Acid & 0.34 \(\pm\) 0.46 \({}^{\text{a}}\) & 0.34 \(\pm\) 0.02 \({}^{\text{a}}\) & 0.17 \(\pm\) 0.03 \({}^{\text{a}}\) & ns \\
108 & Acetic acid, (acetyloxy)- & ND & 0.10 \(\pm\) 0.04 & ND & ** \\
109 & L-Lactic acid & 0.15 \(\pm\) 0.01 \({}^{\text{a}}\) & 0.15 \(\pm\) 0.01 \({}^{\text{a}}\) & ND & ** \\
110 & Acetic acid & ND & ND & 2.5 Among them, the \(\alpha\)-keto acids, known as the important intermediates from the reaction of amino acid with dicarbonyl compounds, are metabolized to form the corresponding aldehydes; the aldehydes can also be converted into the corresponding alcohols and acids, which may provide fruits, malty and sweaty odors in the MPR [40].