# Effect of Seasoning Addition on Volatile Composition and Sensory Properties of Steved Pork
## 3 Results and Discussion
### Volatile Compounds Profiling in the Fresh and Stewed Pork
\begin{table}
\begin{tabular}{c c c c c c c c c c c} \hline \hline
**No.** & **Compounds** & **FP** & **SP\({}_{1}\)** & **SP\({}_{2}\)** & **SP\({}_{3}\)** & **SP\({}_{4}\)** & **SP\({}_{5}\)** & **SP\({}_{6}\)** & **_p Value_ & **Origin 1** \\ \hline
90 & Naphthalene & \(3.5\pm 0.4^{\circ}\) & N.D. & \(6.8\pm 0.4^{\circ}\) & \(7.8\pm 1.1^{\circ}\) & \(7.2\pm 0.5^{\circ}\) & \(7.9\pm 0.4^{\circ}\) & \(8.2\pm 0.7^{\circ}\) & 0.000 & UO \\ \hline
91 & Decane & N.D. & \(6.4\pm 0.3^{\circ}\) & \(9.3\pm 0.2^{\circ}\) & \(7.2\pm 0.7^{\circ}\) & \(7.5\pm 1.3^{\circ}\) & \(5.9\pm 1.0^{\circ}\) & \(6.3\pm 0.3^{\circ}\) & 0.002 & LOP \\ \hline
92 & Dodecane & N.D. & \(26.3\pm 0.8^{\circ}\) & \(34.9\pm 1.8^{\circ}\) & \(31.2\pm 0.9^{\circ}\) & \(34.2\pm 2.0^{\circ}\) & \(19.6\pm 0.9^{\circ}\) & \(29.6\pm 1.3^{\circ}\) & 0.000 & LOP \\ \hline
93 & Tridecane & N.D. & \(20.4\pm 1.6^{\circ}\) & \(16.2\pm 2.1^{\circ}\) & \(7.4\pm 1.2^{\circ}\) & \(9.6\pm 0.2^{\circ}\) & \(5.9\pm 0.1^{\circ}\) & \(6.3\pm 0.1^{\circ}\) & 0.000 & LOP \\ \hline
94 & Tetradecane & N.D. & N.D. & \(21.4\pm 1.0^{\circ}\) & N.D. & \(12.9\pm 1.3^{\circ}\) & \(9.3\pm 0.4^{\circ}\) & \(14.0\pm 0.6^{\circ}\) & 0.000 & LOP \\ \hline
95 & Tetradecane/hypbenzene & \(3.5\pm 0.4^{\circ}\) & \(24.4\pm 3.2^{\circ}\) & \(27.0\pm 1.6^{\circ}\) & N.D. & \(21.7\pm 1.8^{\circ}\) & \(8.4\pm 0.2^{\circ}\) & \(17.4\pm 1.2^{\circ}\) & 0.000 & UO \\ \hline
96 & Pentadecane & N.D. & \(9.3\pm 0.5^{\circ}\) & \(12.7\pm 0.9^{\circ}\) & N.D. & N.D. & N.D. & 0.003 & LOP \\ \hline
97 & Longilidene & N.D. & N.D. & N.D. & \(26.05^{\circ}\) & \(3.5\pm 1.4^{\circ}\) & \(5.8\pm 0.6^{\circ}\) & 0.011 & VFB \\ \hline
**Esters (13)** & \(1.9\pm 0.3^{\circ}\) & \(22.8\pm 19.4^{\circ}\) & \(440.8\pm 24.6^{\circ}\) & \(120.8\pm 140^{\circ}\) & \(166.2\pm 126^{\circ}\) & \(3999\pm 129^{\circ}\) & \(205.8\pm 120^{\circ}\) & 0.000 & \\ \hline
98 & Ethyl acetate & N.D. & \(46.7\pm 3.9^{\circ}\) & \(69.9\pm 3.8^{\circ}\) & \(35.6\pm 7.3^{\circ}\) & \(58.8\pm 12^{\circ}\) & \(34.6\pm 42^{\circ}\) & \(47.8\pm 1.0^{\circ}\) & 0.000 & LOP \\ \hline
99 & Ethynyl acetate & N.D. & \(60.9\pm 7.6^{\circ}\) & \(210.3\pm 21.3^{\circ}\) & \(26.8\pm 3.1^{\circ}\) & \(24.0\pm 0.8^{\circ}\) & \(247.0\pm 119^{\circ}\) & \(27.0\pm 27^{\circ}\) & 0.000 & LOP \\ \hline
100 & Butyl butanoate & N.D. & \(8.2\pm 0.6^{\circ}\) & \(12.3\pm 0.5^{\circ}\) & \(3.3\pm 0.6^{\circ}\) & N.D. & \(15.0\pm 12^{\circ}\) & \(14.2\pm 12^{\circ}\) & 0.022 & LOP \\ \hline
101 & Isomyl isobutyrate & N.D. & \(59.8\pm 8.3^{\circ}\) & \(82.7\pm 5.3^{\circ}\) & \(21.4\pm 2.9^{\circ}\) & \(69.5\pm 9.4^{\circ}\) & \(69.2\pm 4.5^{\circ}\) & \(78.1\pm 7.4^{\circ}\) & 0.000 & LOP \\ \hline
102 & Heyl acetate & N.D. & N.D. & \(3.7\pm 0.3^{\circ}\) & N.D. & \(2.5\pm 0.2^{\circ}\) & N.D. & N.D. & 0.004 & UO \\ \hline
103 & Heyl beatanoate & N.D. & \(2.4\pm 0.3^{\circ}\) & \(3.7\pm 0.2^{\circ}\) & \(0.9\pm 0.2^{\circ}\) & \(15.0\pm 0.4^{\circ}\) & \(1.4\pm 0.3^{\circ}\) & \(3.2\pm 0.2^{\circ}\) & 0.000 & LOP \\ \hline
104 & 1-(Acetyloxy)-2-propanane & N.D. & \(40.9\pm 2.7^{\circ}\) & \(52.2\pm 7.0^{\circ}\) & \(25.2\pm 1.4^{\circ}\) & \(23.9\pm 2.3^{\circ}\) & \(23.8\pm 19^{\circ}\) & \(29.8\pm 3.2^{\circ}\) & 0.000 & LOP \\ \hline
105 & Butylrolactone & \(1.9\pm 0.3^{\circ}\) & \(2.1\pm 0.5^{\circ}\) & \(3.9\pm 0.6^{\circ}\) & \(1.7\pm 0.2^{\circ}\) & \(26.0\pm 0.5^{\circ}\) & \(2.1\pm 0.2^{\circ}\) & \(2.4\pm 0.1^{\circ}\) & 0.000 & LOP \\ \hline
106 & \({}^{5}\)-Ethylhydro-2(3H)-furanane & N.D. & \(1.8\pm 0.4^{\circ}\) & \(2.0\pm 0.3^{\circ}\) & N.D. & \(0.5\pm 0.1^{\circ}\) & \(0.6\pm 0.01^{\circ}\) & \(0.5\pm 0.1^{\circ}\) & 0.000 & LOP \\ \hline
107 & Hexanolactone & N.D. & N.D. & \(0.1\pm 0.01^{\circ}\) & \(0.8\pm 0.2^{\circ}\) & N.D. & N.D. & \(0.9\pm 0.1^{\circ}\) & 0.000 & LOP \\ \hline
108 & Phenethyl acetate & N.D. & N.D. & N.D. & \(1.9\pm 0.1^{\circ}\) & \(0.8\pm 0.2^{\circ}\) & \(0.8\pm 0.2^{\circ}\) & \(0.6\pm 0.1^{\circ}\) & 0.000 & VFB \\ \hline
109 & Eugenol acetate & N.D. & N.D. & N.D. & \(3.0\pm 0.5^{\circ}\) & \(3.7\pm 0.6^{\circ}\) & \(5.1\pm 0.5^{\circ}\) & \(1.3\pm 0.1^{\circ}\) & 0.000 & VFB \\ \hline
110 & Coumarin & N.D. & N.D. & N.D. & \(0.2\pm 0.01^{\circ}\) & N.D. & \(0.3\pm 0.01^{\circ}\) & N.D. & 0.041 & VFB \\ \hline \hline \end{tabular}
\end{table}