# Consumer Characterization of Wet- and Dry-Aged Mutton Flavor Profile Using Check-All-That-Apply
## 4 Discussion
\begin{table}
\begin{tabular}{c c c c c c c c c c} \hline \hline
**Volatile** & **LRI** & **ID 2** & **QI** & \multicolumn{2}{c}{**Wet-Aged**} & \multicolumn{2}{c}{**Dry-Aged**} & \multicolumn{2}{c}{**t\({}_{\text{c}}\)**} & \multicolumn{2}{c}{**_p-Value_**} \\  & & & & **Mean 2** & **S.D.** & \multicolumn{2}{c}{**Mean 2**} & **S.D.** & \multicolumn{2}{c}{**t\({}_{\text{c}}\)**} & \multicolumn{1}{c}{**_p-Value_**} \\ \hline Total ketones & & & & 104,627 & 18,338 & 115,092 & 14,746 & \(-\)0.89 & 0.408 \\ \hline Lactones. & & & & & & & & & \\ \(\gamma-\)Octalactone & 1259 & a & 85 & 1131 & 220 & 8862 & 1709 & \(-\)8.97 & \(<\)0.001 \\ \(\gamma-\)Nonalactone & 1363 & b & 85 & 680 & 188 & 4359 & 808 & \(-\)8.86 & \(<\)0.001 \\ \hline Total Lactones & & & & & 1811 & 364 & 13,221 & 2498 & \(-\)9.04 & 0.002 \\ \hline Indoles & & & & & & & & & \\ indole & 1292 & b & 117 & nd & & nd & & & \\ Skatole & 1366 & b & 130 & 64,579 & 23,761 & nd & & & 5.42 & 0.002 \\ \hline Organic acids and their derivatives & & & & & & & & & \\ Butanoic acid & 782 & a & 60 & 127,546 & 13,747 & 120,296 & 14,986 & 0.71 & ns \\ Ethyl\(-\)butanoate & 800 & b & 71 & 326,918 & 33,243 & 542,699 & 57,013 & \(-\)6.54 & 0.001 \\ Hexanoic acid & 983 & a & 60 & 782,242 & 66,752 & 505,567 & 112,317 & 4.24 & 0.005 \\ Octanoic acid & 1173 & a & 60 & 23,446 & 4832 & 14,409 & 3355 & 3.07 & 0.022 \\
4\(-\)methyl octanoic acid & 1236 & b & 57 & nd & nd & & & & \\ Nonanoic acid & 1268 & b & 60 & 1931 & 518 & 1360 & 500 & 1.59 & ns \\
4\(-\)methyl nonanoic acid & 1327 & b & 57 & 1659 & 411 & 1372 & 270 & 1.17 & ns \\
4\(-\)ethyl octanoic acid & 1333 & b & 57 & 4446 & 741 & 6306 & 1813 & \(-\)1.90 & ns \\ \hline Total Organic acids & & & & & 1,268,188 & 99,683 & 1,192,010 & 181,986 & 0.73 & 0.490 \\ \hline Pyrazines and Pyrroles & & & & & & & & & \\ Methyl\(-\)pyrazine & 824 & b & 94 & 12,031 & 1848 & 15,412 & 3005 & \(-\)1.92 & ns \\
2,6\(-\)Dimethyl pyrazine & 907 & b & 108 & 14,783 & 1178 & 25,568 & 3222 & \(-\)6.29 & 0.001 \\ Trimethyl pyrazine & 1003 & b & 42 & 54,011 & 3661 & 215,486 & 33,875 & \(-\)9.48 & \(<\)0.001 \\ \(-\)Ethyl\(-\)3,6\(-\)-Dimethyl\(-\)pyrazine/ & 1076 & a & 135 & 3552 & 671 & 7613 & 1420 & & 0.002 \\
2,3\(-\)diethyl\(-\)5\(-\)methyl\(-\)Pyrazine & 1159 & b & 150 & 200 & 71 & 338 & 74 & \(-\)2.70 & 0.036 \\
2\(-\)Acetylpyrrole & 1058 & b & 94 & nd & & 2193 & 176 & 23.8 & \(<\)0.001 \\ \hline Total Pyrazines & & & & & & 86,769 & 6640 & 264,518 & 41,216 & \(-\)8.52 & 0.003 \\ \hline Solphur\(-\)containing compounds & & & & & & & & & \\ Dimethyl disulphide & 741 & b & 94 & 6319 & 570 & 2699 & 1045 & 6.08 & 0.001 \\ \(-\)Acetyl\(-\)2\(-\)ethiazole & 1016 & b & 127 & 1123 & 303 & 1748 & 433 & \(-\)2.37 & 0.056 \\ \(-\)Acetyl\(-\)2\(-\)thiazol & 1100 & b & 43 & 173,585 & 20,231 & 457,200 & 79,277 & \(-\)6.93 & \(<\)0.001 \\ \hline Total sulphur compounds & & & & & & & & & \\ Terpenes & & & & & & & & & & \\ \(\alpha-\)Terpineol & 1189 & a & 59 & 5265 & 697 & 7521 & 1021 & \(-\)3.65 & 0.011 \\ Neophytadiene & 1838 & b & 95 & 1816 & 266 & 1692 & 271 & 0.66 & ns \\ \hline Total Terpenes & & & & & 7081 & 943 & 9213 & 1193 & \(-\)2.80 & 0.031 \\ \hline Total Volatiles & & & & & & & & & \\ \hline \multicolumn{7}{l}{\({}^{1}\) Determined semi-quantitatively using an assumed response factor of 1 peak area unit = 1 ng of compound; results are expressed as ng/g of meat. 2 Identification method; a = LRI match with published data and spectral match with NIST library or external standard, b = LRI match with published data and detection of quantification ion. 3 \({}^{\text{nd}}\) nd = not detected.} \\ \end{tabular}
\end{table} 
Table 6: _Cont._study may indicate the wet-aged patty was more intense overall for flavor compared to dry-aged. \"Meat\" is a non-specific term that we do not consider a useful characterizing attribute for inclusion in future studies.