Table 4. Aroma volatiles (×105 area unit) of chicken feet extract made with different chicken feet pretreatment and extraction time

Group Chem Raw Oven Dry SEM P-value Aroma description References
1 hour 2 hour 1 hour 2 hour 1 hour 2 hour
Aldehydes Propanal 0.00d 1.14c 0.00d 1.82b 1.93ab 2.02a 0.180 <0.001 Cocoa, pungent, nutty, alcoholic, wine A, B, C
Hexanal 18.58cd 8.68e 13.31de 19.31c 67.24a 36.17b 0.418 <0.001 Grass, tallow, fat A, B, C
Heptanal 3.22d 1.60e 2.47de 5.89c 11.88a 7.60b 0.745 <0.001 Oily, fatty, citrus, rancid A, B, C
Benzaldehyde 0.00d 0.00d 1.69c 3.13b 4.36a 4.03a 0.380 <0.001 Burnt sugar, gravy, stewed, almond, roasted, burning A, B, C, D
Octanal 4.42d 3.10e 4.28d 8.75c 16.67a 12.88b 1.046 <0.001 Oily, fatty, green, honey A, B, C
Nonanal 8.36d 7.05e 6.16e 11.33c 19.93a 15.27b 1.025 <0.001 Fatty, citrus, grassy, green A, B, C
Total aldehydes compounds 34.58d(20.3%) 21.57f(15.8%) 27.91e(16.8%) 50.23c(19.4%) 122.01a(32.6%) 77.97b(25.5%) 7.310 <0.001 - -
Alkane Heptane 3.93d 2.58e 4.02d 5.66c 10.73a 7.87b 0.586 <0.001 Alkane, ethereal, sweet A, B
Octane 3.11d 2.24e 7.26c 7.17c 13.88a 10.94b 0.855 <0.001 Alkane, gasoline A, B
Cyclotrisiloxane 2.86 2.13 1.77 1.91 2.39 2.59 0.154 0.309 - -
4-Methyl octane 0.00c 0.00c 2.90ab 3.38a 1.86b 3.03ab 0.336 <0.001 - -
Dodecane 3.35c 2.81c 11.36a 7.87b 9.82ab 8.88ab 0.781 <0.001 Alkane A
2,5-Dimethylundecane 0.00c 0.00c 0.00c 1.96ab 1.85b 2.14a 0.210 <0.001 - -
Total alkane compounds 13.25d(7.80%) 9.76e(7.15%) 27.31c(16.4%) 27.95c(10.8%) 40.53a(10.8%) 35.45b(11.6%) 2.719 <0.001 - -
Benzene Toluene 2.58ab 2.56ab 3.27ab 3.38a 3.23ab 3.38a 0.119 0.089 Sweet, paint, solvent-like A, B, E
1,4-Dimethylbenzene 1.75b 0.52c 2.18b 4.45a 4.84a 4.58a 0.356 <0.001 - -
Total benzene compounds 4.33bc(2.55%) 3.08c(2.26%) 5.45b(3.27%) 7.83a(3.02%) 8.07a(2.16%) 7.96a(2.60%) 0.438 <0.001 - -
Furan 2-Methylfuran 57.76 64.13 53.81 72.71 85.75 81.73 4.259 0.163 Acetone, chocolate B
2,5-Dimethylfuran 3.08b 2.43b 2.63b 6.20a 2.38b 3.41b 0.317 <0.001 Bacon, meaty, gravy, roasted B
2-Pentylfuran 2.14d 1.82d 3.72c 4.11c 10.99a 9.20b 0.747 <0.001 Beany, butter, green B, C
Total furan compounds 62.98b(37.05%) 68.38ab(50.1%) 60.16b(36.1%) 83.02ab(32.0%) 99.12a(26.5%) 94.34a(30.8%) 4.717 0.042 - -
Ketone 2-Heptanone 2.01d 1.39e 2.26d 5.09c 6.74a 6.22b 0.447 <0.001 Woody, coconut, sweet B, C
Ethanone 1.50c 1.08d 1.17d 2.25a 1.77b 1.74b 0.086 <0.001 - -
Total ketone compounds 3.51d(2.07%) 2.47e(1.81%) 3.43d(2.06%) 7.34c(2.83%) 8.51a(2.27%) 7.96b(2.60%) 0.520 <0.001 - -
VSC Benzothiazole 51.32b 31.22b 37.67b 78.61a 89.44a 76.88a 5.220 <0.001 Gasoline, coffee, cooked, meat, nutty, sulfury A, B
Carbon disulfide 0.00d 0.00d 4.57c 4.54c 6.43a 5.50b 0.054 <0.001 Pleasant, sweet, ether like F
Total VSC compounds 51.32b(30.2%) 31.22b(22.88%) 42.24b(25.4%) 83.15a(32.04%) 95.87a(25.6%) 82.37a(26.9%) 5.252 <0.001 - -
Total volatile compounds 169.97c 136.48c 166.50c 259.52b 374.11a 306.06b 18.34 <0.001 - -
A, http://flavornet.org/flavornet.html; B, http://foodb.ca; C, Calkins and Hodgen(2007); D, Machiels et al.,(2003); E, Migita et al., (2017); F, Holleman et al.,(2001); SEM, standard error of the mean; VSC, volatile sulfur compounds.
Means within each row with different superscripts are significantly different (P<0.05).