## 2 Results and Discussion
### The Composition of Volatile Compounds
\begin{table}
\begin{tabular}{l c c c c c c} \hline
**Compound Name** & **K0** & **K6** & **K12** & **P0** & **P6** & **P12** \\ \hline Octanoic acid, ethyl ester (Ethyl octanoate) & 0.03 c & 0.08 b & 0.16 a & 0.09 b & 0.14 a & 0.13 a \\ \hline Linalylacetate (Bergamiol) & 0.07 a & 0.09 ab & 0.09 ab & 0.08 a & 0.13 b & 0.14 b \\ \hline Decanoic acid, ethyl ester (Ethyl decanoate) & 0.00 c & 0.03 a & 0.10 d & 0.02 a & 0.08 b & 0.07 b \\ \hline Total esters & 1.99 a & 2.89 ab & 2.83 ab & 4.52 c & 4.69 c & 3.31 b \\ \hline
2,3-butanediol & 0.09 ab & 0.17 b & 0.00 a & 0.00 a & 0.00 a \\ \hline Total glycols & 0.09 ab & 0.17 b & 0.00 a & 0.00 a & 0.00 a \\ \hline Acetoin (3-hydroxy-2-butanone) & 0.82 c & 0.53 b & 0.00 a & 0.13 a & 0.00 a & 0.00 a \\ \hline
2-Methyl-2-cyclopenten-1-one & 0.16 a & 0.13 a & 0.14 a & 0.09 ab & 0.05 b & 0.11 ab \\ \hline
3-Methyl-2-cyclopenten-1-one & 0.14 b & 0.15 b & 0.09 c & 0.05 a & 0.05 a & 0.05 a \\ \hline
2,3-Dimethyl-2-cyclopenten-1-one & 0.16 b & 0.17 b & 0.11 c & 0.03 a & 0.00 a & 0.00 a \\ \hline
2-Nonanone & 0.10 c & 0.10 c & 0.06 b & 0.03 ab & 0.00 a & 0.00 a \\ \hline Total ketones & 1.38 d & 1.07 c & 0.40 b & 0.32 ab & 0.10 a & 0.16 ab \\ \hline Phenol & 0.19 b & 0.22 b & 0.15 c & 0.11 a & 0.12 a & 0.10 a \\ \hline Creosol (2-Methoxy-4-methylphenol) & 0.21 & 0.28 & 0.21 & 0.05 & 0.07 & 0.06 \\ \hline m-Cresol (Phenol, 3-methyl) & 0.03 ab & 0.23 c & 0.11 b & 0.00 a & 0.00 a & 0.00 a \\ \hline Total phenols & 0.43 b & 0.73 c & 0.47 b & 0.16 a & 0.18 a & 0.16 a \\ \hline Allylthiol & 1.51 ab & 0.00 d & 1.09 a & 3.79 e & 2.51 c & 2.31 bc \\ \hline Allyl methyl sulfide & 3.08 b & 1.95 a & 1.93 a & 2.63 ab & 1.88 a & 1.75 a \\ \hline Dimethyl disulfide & 0.08 & 0.07 & 0.05 & 0.24 & 0.07 & 0.10 \\ \hline Diallyl sulfide (Allylsulfide) & 0.63 ab & 0.61 ab & 0.77 b & 0.65 ab & 0.50 ac & 0.44 c \\ \hline Allyl methyl disulfide & 0.73 c & 0.49 b & 0.28 a & 0.46 ab & 0.30 a & 0.38 ab \\ \hline Diallyl disulfide & 2.23 c & 1.78 b & 1.53 ab & 1.37 a & 1.13 a & 1.26 a \\ \hline Total sulfur compounds & 8.26 bc & 4.89 a & 5.64 a & 9.13c & 6.39 ab & 6.24 ab \\ \hline Alpha-Thujene (3-Thujene) & 2.23 b & 2.15 b & 2.67 ab & 2.91 a & 2.88 a & 2.81 a \\ \hline Alpha-Pinene (2-pinene) & 2.30 ab & 2.14 a & 2.28 a & 3.32 d & 2.67 bc & 2.78 c \\ \hline Camphene & 0.14 ab & 0.13 ab & 0.13 ab & 0.18c & 0.12 a & 0.14 b \\ \hline Sabinene (4(10)Thujene) & 6.08 ab & 5.55 a & 6.02 ab & 7.46 b & 6.94 ab & 6.56 ab \\ \hline Beta-Pinene & 2.63 a & 2.33 a & 2.51 a & 3.44 b & 2.85 ab & 2.71 a \\ \hline Beta-Myrcene & 3.06 ab & 3.54 a & 4.09 c & 2.57 b & 3.19 a & 3.28 a \\ \hline Alpha-Phellandrene & 3.52 ab & 3.87 b & 4.44 d & 2.49 c & 3.18 a & 3.37 a \\ \hline
3-Carene & 14.58 a & 14.82 a & 13.62 ac & 11.18 b & 12.05 bc & 12.78 abc \\ \hline Alpha-Terpinene & 1.82 a & 1.97 ab & 2.16 bc & 1.90 a & 2.35 c & 2.20 bc \\ \hline o-Cymene & 0.09 & 0.10 & 0.08 & 0.10 & 0.09 & 0.11 \\ \hline p-Cymene & 2.54 ab & 2.54 ab & 2.39 b & 2.82 ac & 2.79 ac & 2.92 c \\ \hline Alpha-Limonene & 19.33 a & 20.14 ab & 22.60 b & 17.81 a & 19.25 a & 18.81 a \\ \hline Beta-Colimene & 0.13 a & 0.12 a & 0.19 b & 0.09 a & 0.10 a & 0.12 a \\ \hline Gamma-Terpinene & 2.44 a & 2.67 ab & 3.12 c & 2.65 ab & 3.26 c & 2.95 bc \\ \hline
4-thujanol (Sabinenehydrate) & 0.57 a & 0.58 a & 0.48 ab & 0.39 b & 0.48 ab & 0.50 ab \\ \hline \end{tabular}
\end{table} 
Table 3: _Cont._In meat, volatile organic compounds are produced by the metabolic processes of proteins and fats, mainly oxidation and esterification. During the fermentation and storage of meat, acetic, propionic, and butyric acids, acetaldehyde, diacetyl, and acetoin are formed as the result of lactic acid metabolism. Aldehydes, acids, and alcohols are the products of amino acids metabolism. The free fatty acids in meat products are degraded during the fermentation processes by microbial enzymes and are converted into carbonyl compounds, such as aldehydes, methyl ketones, hydrocarbons, and alcohols [20].