## 3 Results and Discussion
### Flavour Analysis of Lamb Patties by E-Tongue
According, to [33], there was a barny taste attribute reported which is expected in lamb meat due to skatole or manure taste. However, we did not find this taste attribute in our analysis. The score of flavour sensors was highest in superheated steam than the other methods of infrared-grilled, electric barbecue and charcoal-grilled. Dry heat cooking methods have different effects compared to moist heat cooking methods. Time is a very important factor in the grilling and boiling of steaks and kebabs. Many previous studies have shown that in roasting, many flavouring compounds are lost such as pyrazines, thiazoles and oxazoles [8]. Moist heat cooking methods work on different phenomena using a varied amount of liquid to preserve flavour at various high temperatures and different times. In Table 3, distance analysis between the cooking methods shows the finger print identity index and the distance. The higher the value of distance, the higher the significant difference (\(p<0.05\)) is among the two cooking methods. As observed in Table 3, the superheated steam and the charcoal-grilled compared had the highest significance with a distance value of 798.21. Second were charcoal and infrared grill with a distance value of 491.29. The lowest distance value 149.41 was observed in the comparison between the electric and the infrared-grilled samples which showed the least significant difference (\(p<0.05\)). The reason between these two methods for flavour is the difference in cooking methods. The moist heat methods produce natural flavour in tender cuts by solubilizing the collagen, and the steam produced by these methods converts the tough collagen into tender and soft gelatine [8]. ANOVA analysis of the e-tongue showed that the \(p\)-value of the cooking method was less than 0.05 indicating that the cooking method has a significant effect on value. Similarly, sensors also have \(p\)-values lower than 0.05. This means there is a 0% chance of obtaining values by random variation. As far as the cooking method and sensor interaction effect is concerned, the interaction effect was also significant (\(p<0.05\)). We reject all three null hypotheses and accept an alternative hypothesis that there is a highly significant effect of the cooking method, sensors and their interaction on values. The value of \(\mathrm{R}^{2}\) (coefficient of determination) shows that 100% variation in values is explained by the cooking method, variables and their interaction. During cooking, nutrients such as proteins, sugars and vitamins suffer complex reactions that include degradation pathways to produce specific odour, flavour and taste compounds. The amount and intensity of these compounds account for different lamb tastes depending on the heat treatment. During moist heat cooking, the flavour compounds might dissolve into the cooking liquid producing delicately flavoured meat. However, the amount of water used in a specific cooking method makes a significant difference among \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Sample Names** & **Comparative Sample** & **Distance** & \(p\)**-Value** & **Finger Print** \\ \hline Charcoal grill & Electric barbecue & 436.09 \({}^{\star}\) & 0.00 & 94.46 \({}^{\star\star}\) \\ Charcoal grill & Infrared grill & 491.29 \({}^{\star}\) & 0.00 & 95.55 \({}^{\star\star}\) \\ Charcoal grill & Supherheated steam & 798.21 \({}^{\star\star}\) & 0.00 & 98.29 \({}^{\star\star}\) \\ Electric barbecue & Infrared grill & 149.41 \({}^{\star}\) & 0.00 & 62.39 \\ Electric barbecue & Supherheated steam & 385.20 \({}^{\star}\) & 0.00 & 91.36 \({}^{\star}\) \\ Infrared grill & Supherheated steam & 313.71 \({}^{\star}\) & 0.00 & 88.01 \({}^{\star}\) \\ \hline \hline \end{tabular} \({}^{\star}\), \({}^{\star\star}\) values within the same column differ significantly (\({}^{\star}\)\(p<0.05\); \({}^{\star\star}\)\(p<0.01\)).  
\end{table} 
Table 3: Distance analysis of two cooking methods in lamb patties among the four cooking methods by electric tongue.