# Variation in Volatile Flavor Compounds of Cooked Mutton Meathalls during Storage
## 3 Results
### Analysis of Volatile Flavor Compounds in Cooked Mutton Meatballs during Storage
The FD factors of 3-carene, d-cadinenee, isosafcamphor, ethyl caprate and unknown were high, but the OAV values were less than 1 or no, indicating that the two methods still had differences. By comparing OAV with the dilution analysis results, it can be concluded that the OAV of 1-octene-3-ol, linalool, methylallyl sulfide, diallyl disulfide, 2-pinene, hexanal and butyric acid is greater than 1 and that the FD factor is large, which are the key odor-active components of cooked mutton meatball during storage. \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline \multirow{2}{*}{**No.**} & \multirow{2}{*}{**RI**} & \multirow{2}{*}{**CAS No**} & \multirow{2}{*}{**Compounds**} & \multirow{2}{*}{**Odor**} & \multicolumn{4}{c}{**FD Factor**} \\ \cline{5-8}  & & & & **0 d** & & **30 d** & **60 d** & **90 d** \\ \hline B1 & 1040 & 80-56-8 & \(\alpha\)-pinene & pine & - & 3 & 3 & - \\ B2 & 1166 & 13466-78-9 & 3-carene & resin & - & 3 & 1 & - \\ B3 & 1196 & 99-86-5 & p-mentha-1,3-diene & lemon & - & 1 & 3 & - \\ B4 & 1458 & 1195-32-0 & \(\alpha\),para-Dimethylstyrene & pine & - & 3 & 9 & - \\ B5 & 1638 & 87-44-5 & Caryophyllene & spice & 3 & 27 & 9 & 1 \\ B6 & 1750 & 495-60-3 & zingiberene & sharp & 1 & 3 & 1 & - \\ B7 & 1095 & 66-25-1 & Hexanal & fat & 9 & 1 & 1 & 1 \\ B8 & 1297 & 2179-58-0 & allyl methyl disulphide & garlic & 9 & 3 & 81 & 3 \\ B9 & 1503 & 2179-57-9 & Diallyl Disulfide & onion & 27 & 81 & 9 & 3 \\ B10 & 2298 & 607-91-0 & myristicin & spicy & 1 & 3 & - & - \\ B11 & 1559 & 78-70-6 & Linalool & floral & 3 & 3 & 9 & 3 \\ B12 & 1721 & 98-55-5 & p-menth-1-en-8-ol & lilac & 1 & 1 & 1 & 3 \\ B13 & 1729 & 507-70-0 & ((1S)-endo)-(-)-borneol & camphor & - & 3 & - & - \\ B14 & 1778 & 617-94-7 & 2-Phenyl-2-propanol & green & - & 3 & 1 & 1 \\ B15 & 1864 & 106-24-1 & Geranol & sweet & 9 & 9 & 9 & 3 \\ B16 & 1484 & 17699-16-0 & unknown & balsam & 3 & 3 & 9 & 3 \\ B17 & 1647 & 107-92-6 & n-Butyric acid & sharp & 3 & 3 & 3 & 3 \\ B18 & 1679 & 98-86-2 & Acetophenone & almond & - & 3 & 1 & - \\ B19 & 1892 & 91-57-6 & 2-Methylnaphthalene & floral & - & - & 9 & 1 \\ B20 & 2250 & 487-11-6 &
\begin{tabular}{} \end{tabular} & spice & - & 3 & - & 9 \\ \hline \hline \end{tabular}
\end{table} 
Table 4: The result of AEDA of SAFE/GC-O-MS. \begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline \multirow{2}{*}{**No.**} & \multirow{2}{*}{**CAS No**} & \multirow{2}{*}{**Compounds**} & \multirow{2}{*}{**Odor**} & \multicolumn{4}{c}{**OAV**} & \multicolumn{4}{c}{**Threshold Value**} \\ \cline{5-8}  & & & & **0 d** & & **30 d** & **60 d** & **90 d** & **(ug/kg)** \\ \hline
1 & 470-82-6 & Cineole &
\begin{tabular}{c} Herbal, \\ medicinal \\ mushroom \\ \end{tabular} & 98.35 & 415.4 & 95.2 & 50.76 & 1.3 \\
2 & 3391-86-4 & 1-Octen-3-ol & mushroom & 25.99 & 26 & 29.78 & 18.6 & 2 \\
3 & 78-70-6 & Linalool & floral & 56.46 & 50.67 & 19.82 & 27.28 & 6 \\
4 & 10152-76- & Allyl methyl & Garlic, onion & 244.1 & 134.8 & 77.14 & 76.24 & 0.5 \\
5 & 2179-57-9 & Diallyl Disulfide & garlic & 858.24 & 1380.08 & 822.58 & 633.94 & 1.3 \\
6 & 80-56-8 & \(\alpha\)-pinene & Pine, woody & 16.6 & 10.4 & 7.65 & 8.42 & 100 \\
7 & 127-91-3 & \(\beta\)-pinene & Woody, pine & 1.28 & 8.7 & 6.68 & 6.57 & 140 \\
8 & 3856-25-5 & (-)-\(\alpha\)-copaene & woody spicy & 6.53 & - & - & 24.63 & 6 \\
9 & 93-15-2 &
\begin{tabular}{c} 1,2-Dimethoxy-4- \\ allybenzene \\ \end{tabular} & sweet & 9.25 & 9.72 & 0 & 3.65 & 68 \\
10 & 66-25-1 & Hexanal & grassy & 104 & 30.67 & 2.44 & 9.33 & 45 \\
11 & 124-19-6 & Nonanal & Waxy, aldehyde & 27.14 & 17.43 & 11.14 & 67.71 & 35 \\ \hline \hline \end{tabular}
\end{table} 
Table 5: OAVS OF odor-active compounds in cooked mutton meatballs.