# Variation in Volatile Flavor Compounds of Cooked Mutton Meathalls during Storage
## 3 Results
### Comparison of SPME and SAFE Extraction Methods
\begin{table}
\begin{tabular}{c c c c c c c c c c} \hline \hline
**No** & **RI** & **CAS No** & **Compounds** & **Perception** & **Identification** & \multicolumn{4}{c}{**Relative Content (pay/g)**} \\ \cline{6-10}  & & & & & **0 d** & **30 d** & **60 d** & **90 d** \\ \hline
25 & 1906 & 94-59-7 & Sarole & sweet, warm, spicy, woody, floral & MS/RI & \(1.36\pm 0.16\) * & \(7.37\pm 0.65\) * & \(4.87\pm 0.97\) * & \(11.68\pm 1.49\) * \\
26 & 2046 & 581-42-0 & Dimethylhaphthalene & grass & MS/RI & ND * & \(0.71\pm 0.43\) * & ND * & \(0.42\pm 0.10\) * \\
27 & 2250 & 487-11-6 & 5-allyl-1,2-3 & spicy, flower & MS/RI/O/ & \(0.41\pm 0.08\) * & \(5.20\pm 0.43\) * & \(2.19\pm 0.39\) * & \(10.06\pm 1.36\) * \\
28 & 2298 & 607-91-0 & myristicin & spicy, warm, balsamic, woody & MS/RI/O/ & \(0.74\pm 0.05\) * & \(7.39\pm 0.61\) * & \(3.33\pm 0.56\) * & \(18.46\pm 2.39\) * \\  & & & & & aldehyde & & & \\
29 & 1095 & 66-25-1 & Hexanal & & fresh, green, fatty, & MS/RI/O/ & \(4.68\pm 0.20\) * & \(1.38\pm 0.23\) * & \(0.11\pm 0.02\) * & \(0.42\pm 0.12\) * \\
30 & 1411 & 124-19-6 & Nonanal & fresh & MS/RI/O/ & \(0.95\pm 0.05\) * & \(0.61\pm 0.08\) * & \(0.39\pm 0.09\) * & \(2.37\pm 0.12\) * \\
31 & 1548 & 100-52-7 & Benzaldehyde & almond, cherry & MS/RI & \(0.32\pm 0.07\) * & \(0.26\pm 0.05\) * & \(0.25\pm 0.08\) * & ND * \\  & & & & & & & & \\
32 & 912 & 141-78-6 & Ethyl acetate & frailty, sweet, green & MS/RI & \(0.25\pm 0.19\) * & \(0.52\pm 0.15\) * & \(0.36\pm 0.09\) * & ND * \\
33 & 1044 & 2867-05-2 & Alpha-thujene & woody, green, herb & MS/RI & \(1.75\pm 0.07\) * & \(1.28\pm 0.18\) * & \(0.92\pm 0.19\) * & ND * \\
34 & 1610 & 76-94-3 & Bromy acetate & woody, pipe, herbal, spicy & MS/RI & \(0.13\pm 0.02\) * & \(0.79\pm 0.08\) * & \(0.42\pm 0.15\) * & \(4.07\pm 0.15\) * \\
35 & 1699 & 110-38-3 & Ethyl acetate & sweet, wavy, fruitly & MS/RI & ND & \(0.63\pm 0.17\) * & \(0.10\pm 0.04\) * & \(0.90\pm 0.03\) * \\
36 & 1725 & 80-26-2 & (+/-)-a-terphenyl acetate & herbal, bergamot, laverder & MS/RI & \(0.30\pm 0.09\) * & \(0.74\pm 0.12\) * & \(0.41\pm 0.09\) * & \(4.91\pm 0.23\) * \\  & & & & & & & & & \\
37 & 1679 & 98-86-2 & Acetophenone & sweet, pungent & & MS/RI/O/ & \(2.69\pm 0.16\) * & \(5.49\pm 0.72\) * & \(5.48\pm 1.22\) * & \(8.43\pm 0.16\) * \\  & & & & & & & & & \\
38 & 1040 & 80-56-8 & \(\alpha\)-pinene & pine, earth, woody & MS/RI/O/ & \(0.39\pm 0.01\) * & \(17.61\pm 2.89\) * & \(10.81\pm 2.35\) * & ND * \\
39 & 1082 & 79-92-5 & Camphene & woody, embryonic, terpenic & MS/RI & ND * & \(0.68\pm 0.03\) * & \(0.11\pm 0.03\) * & ND * \\
40 & 1124 & 127-91-3 & p-pinene & pine, green & MS/RI/O/ & \(10.2\pm 0.04\) * & \(17.46\pm 2.51\) * & \(14.47\pm 3.30\) * & ND * \\
41 & 1166 & 13466-78-9 & \(\beta\)-carene & pine, woody & MS/RI/O/ & ND * & \(2.52\pm 0.56\) * & \(2.03\pm 0.43\) * & ND * \\
42 & 1196 & 99-86-5 & p-methn-1,2-3 & woody, lemon, herbal & MS/RI/O/ & \(0.92\pm 0.08\) * & \(3.78\pm 0.82\) * & \(1.98\pm 0.43\) * & ND * \\
43 & 1216 & 598-27-5 & \(\epsilon\)-(L)-Limeone & citrus, orange & MS/RI & \(3.56\pm 0.14\) * & \(11.35\pm 1.66\) * & \(9.62\pm 2.27\) * & ND * \\
44 & 1264 & 99-85-4 & p-methn-1,4-diene & woody, terpense & MS/RI/O/ & \(3.70\pm 0.28\) * & \(6.89\pm 0.95\) * & \(5.06\pm 1.19\) * & ND * \\
45 & 1302 & 586-62-9 & terpiophene & pine, citrus & MS/RI/O/ & \(0.49\pm 0.09\) * & \(3.21\pm 0.61\) * & \(2.35\pm 0.53\) * & \(0.41\pm 0.19\) * \\
46 & 1527 & 3866-25-5 & (+)-a-cooperne & woody, spicy, honey & MS/RI & \(0.28\pm 0.00\) * & \(0.82\pm 0.17\) * & \(0.82\pm 0.17\)* & \(10.31\pm 0.32\) * \\
47 & 1638 & 87-44-5 & Caryophyllene & sweet, woody, spicy, spicy & MS/RI/O/ & \(0.20\pm 0.01\) * & \(5.60\pm 0.19\) * & \(0.62\pm 0.14\) * & \(8.49\pm 0.24\) * \\
48 & 1710 & 6753-98-6 & \(\alpha\)-Humlene & woody & MS/RI & ND * & \(0.70\pm 0.24\) * & \(0.08\pm 0.04\) * & \(1.10\pm 0.28\) * \\
49 & 1763 & - & unknown & herbal, woody & MS/RI & ND * & \(0.51\pm 0.13\) * & \(0.19\pm 0.04\) * & \(2.53\pm 0.57\) * \\ \hline \hline \end{tabular}
\end{table}