# 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

Table 2: _Ctrl._ \begin{table}
\begin{tabular}{c c c c c c c c c c c} \hline
**No.** & **Compounds** & **FP** & **SP\({}_{1}\)** & **SP\({}_{2}\)** & **SP\({}_{3}\)** & **SP\({}_{4}\)** & **SP\({}_{5}\)** & **SP\({}_{6}\)** & **SP\({}_{7}\)** & **Orig\({}^{1}\)** \\ \hline
130 & 2-Propypypyridine & N.D. & N.D. & \(2.9\pm 1.0\) & N.D. & N.D. & N.D. & N.D. & N.D. & N.D. & MRP \\ \hline
131 & 2-Acetylylpyrrole & N.D. & N.D. & N.D. & \(0.1\pm 0.01\) & \(0.5\pm 0.2\) & \(1.3\pm 0.1\) & \(1.5\pm 0.3\) & \(0.001\) & MRP \\ \hline
132 & Methanethiol & \(1.0\pm 0.3\) & \(47.5\pm 3.7\) & \(84.1\pm 19.0\) & \(32.9\pm 2.5\) & \(51.1\pm 4.1\) & \(68.5\pm 1.5\) & \(56.4\pm 2.6\) & \(0.000\) & AADP \\ \hline
133 & Dimerhyl disulfide & N.D. & \(0.9\pm 0.1\) & \(5.5\pm 0.5\) & N.D. & N.D. & N.D. & N.D. & \(0.000\) & AADP \\ \hline
134 & 3-Methylthiophene & N.D. & \(12.5\pm 1.0\) & \(7.2\pm 1.3\) & \(19.5\pm 2.7\) & \(17.7\pm 1.0\) & \(130.0\pm 1.5\) & \(26.3\pm 1.0\) & \(0.000\) & AADP \\ \hline
135 & Dimerhyl sulfone & \(0.5\pm 0.01\) & N.D. & \(0.6\pm 0.02\) & \(0.5\pm 0.1\) & \(0.3\pm 0.02\) & \(0.3\pm 0.01\) & \(0.5\pm 0.1\) & \(0.001\) & AADP \\ \hline
136 & Dimethyl trisulfide & N.D. & \(1.4\pm 0.1\) & N.D. & N.D. & \(1.5\pm 0.2\) & \(2.1\pm 0.1\) & \(1.6\pm 0.2\) & \(0.001\) & MRP \\ \hline
137 & 2-Acetylthiazole & N.D. & N.D. & N.D. & \(0.9\pm 0.1\) & \(2.0\pm 0.1\) & \(0.9\pm 0.3\) & \(1.4\pm 0.1\) & \(0.000\) & MRP \\ \hline
138 & 2- & ND. & N.D. & \(0.2\pm 0.02\) & \(0.2\pm 0.01\) & N.D. & N.D. & N.D. & \(0.786\) & MRP \\ \hline
139 & Benzodiazepe & N.D. & \(0.4\pm 0.1\) & \(0.3\pm 0.01\) & N.D. & \(0.3\pm 0.02\) & \(0.3\pm 0.01\) & \(0.2\pm 0.02\) & \(0.067\) & MRP \\ \hline  & **Total** & \(1669.8\pm 97.1\) & \(5096.5\pm 247.1\) & \(8546.0\pm 637.4\) & \(408.4\pm 201.5\) & \(4467.1\pm 87.1\) & \(4414.2\pm 9.5\) & \(4692.3\pm 58.2\) & \(0.000\) & \\ \hline \end{tabular} Note: Results were expressed as mean value \(\pm\) standard deviation. A row with different letters (a, b, c, d, e, f and g) is significantly different (\(p<0.05\)). N.D. meant the volatile compounds were not found in the peak sample. FP, panel, SPT, stayed peak with water, S2. sawed peak with water and self-SF, sweep post with water, salt and spots. S8% sweep post with water, salt, spots and soy water; S7% sweep post with water, salt, spots, soy water and sugar. S7% sweep post with water, salt, spots, soy water, sugar and cooking wine, O(())\({}^{10}\)-100; Lipid oxidation products; AADP, amino-old degradation products; MBE, Mallized motion products; VFB, Varieties from aged brine, UYFB, Varieties from raw meat, UOAC, Unknown origin.  
\end{table} 
Table 2: _Cont._Ester compounds could be formed by the esterification of alcohols and carboxylic acids in the meat products [2]. The contribution of esters to the aroma of pork products depends on the length of their chain [27]. A total of 13 esters were identified in all stewed pork samples, where short-chain esters, such as ethyl acetate and ethenyl acetate, had fruity notes. While long-chain esters like isoamyl isobutyrate, hexyl butanoate, hexyl acetate and hexyl butanoate possessed a slight fatty odour [36]. In addition, when the salt was added, the relative content of esters was significantly increased (\(p<0.05\)). This reason might be that the salt of meat products favoured the formation of ester compounds. For ether and phenol compounds, the anethole was detected in all pork samples and the methyleugenol, elemicin, myristicin, eugenol and trans-isoeugenol were found in SP\({}_{3}\), SP\({}_{4}\), SP\({}_{5}\) and SP\({}_{6}\). Moreover, the ethers and phenols except for phenol were from the spices, and the acids (butanoic acid, pentanoic acid, and octanoic acid) come from the fresh pork. Heterocyclic and sulphur-containing compounds are the important contributions to the formation of flavour in meat products [37]. As shown in Table 2, 17 heterocyclic compounds (furans, pyridines and pyrroles) and sulphur-containing compounds were detected in all pork samples.