Journal of Food Quality

Research Article

Effect of Spices on the Formation of VOCs in Roasted Mutton Based on GC-MS and Principal Component Analysis

Table 2

15 VOCs with a projection of more than 0.25 in the load matrix established PCA in roasted mutton and their sensory descriptors.


Number¹	VOCs	Sample A: only salt (ng/g)	Sample B: Chinese prickly ash (ng/g)	Sample C: Amomum tsao-ko (ng/g)	Sample D: cumin (ng/g)	Sample E: ginger (ng/g)	PC1	PC2	Percepts²

z3	Heptanal	1.652 ± 0.335c	1.332 ± 0.278c	0.000 ± 0.000a	1.467 ± 0.256c	0.713 ± 0.144b	0.098	−0.304	Fat, citrus, rancid
z5	Octanal	0.439 ± 0.115b	0.77 ± 0.207b	0.000 ± 0.000a	1.114 ± 0.253c	0.473 ± 0.122b	0.044	−0.362	Fat, soap, lemon, green
z6	(z)-4-Decenal	0.032 ± 0.055a	0.116 ± 0.03b	0.023 ± 0.006a	0.935 ± 0.219c	0.675 ± 0.176b	−0.027	−0.28	Green, must
z8	Pentanal	2.461 ± 0.434c	0.000 ± 0.000a	0.000 ± 0.000a	1.366 ± 0.228b	0.000 ± 0.000a	0.266	−0.088	Almond, malt, pungent
z10	Decanal	0.007 ± 0.012a	0.048 ± 0.010c	0.000 ± 0.000a	0.027 ± 0.005b	0.077 ± 0.015d	−0.151	−0.296	Soap, orange peel, tallow
z11	Benzaldehyde	0.186 ± 0.051a	0.519 ± 0.105c	0.263 ± 0.053ab	0.802 ± 0.140d	0.431 ± 0.087bc	−0.034	−0.289	Almond, burnt sugar
z16	Alpha-methylcinnamaldehyde	0.413 ± 0.114c	0.000 ± 0.000a	0.114 ± 0.024a	0.287 ± 0.065 b	0.022 ± 0.006a	0.268	0.045	N/A
z23	(+)-α-Phellandrene	0.355 ± 0.074a	1.641 ± 0.011b	0.763 ± 0.061a	0.181 ± 0.031a	2.352 ± 0.171c	−0.268	−0.014	Balsamic
z43	1-Pentanol	1.636 ± 0.353c	0.000 ± 0.000a	0.234 ± 0.047a	0.921 ± 0.207b	0.185 ± 0.047a	0.255	0.004	MS/LRI
z54	2-Methyl-3-furanthiol	0.235 ± 0.024c	0.108 ± 0.011ab	0.235 ± 0.026c	0.143 ± 0.035b	0.082 ± 0.016a	0.194	0.264	Meat
z59	p-Propyl-anisole	0.098 ± 0.020c	0.000 ± 0.000a	0.033 ± 0.007b	0.088 ± 0.015c	0.000 ± 0.000a	0.275	0.048	N/A
z60	Anethol	3.355 ± 0.677c	0.641 ± 0.129a	1.763 ± 0.356b	3.802 ± 0.656c	0.000 ± 0.000a	0.264	0.029	N/A
z63	Dimethyl	6.645 ± 1.341ab	11.204 ± 2.26c	4.407 ± 0.889a	9.382 ± 2.419b	5.493 ± 1.131a	0.02	−0.282	N/A
z70	trans-Geranyl	0.000 ± 0.000a	1.484 ± 0.406c	0.000 ± 0.000a	0.490 ± 0.126b	0.092 ± 0.019a	−0.094	−0.257	N/A
z87	Octane	0.067 ± 0.014b	0.000 ± 0.000a	0.013 ± 0.003a	0.166 ± 0.028c	0.000 ± 0.000a	0.256	−0.081	N/A

¹15 VOCs with a projection of more than 0.25 in the load matrix obtained by PCA were used as indicators to explore the effect of adding spices on VOCs of roasted mutton. ²Odor descriptor source: http://www.flavornet.org/index.html. N/A, not available.