Table 8. Aroma volatiles composition (% unit) of samgyetang prepared with different soy sauce amount ratios and F0 values

Group Compound F0 8 F0 29 SEM p-value Aroma description References
0% 25% 50% 0% 25% 50% Soy sauce F0 Inter (S/F0)
Aldehydes Butanal 1.86 2.00 1.61 1.70 2.05 2.05 0.056 0.708 0.304 0.028 Pungent, green, malty, meaty, nutty, bready [24], [25]
2-Methylbutanal 0.58b 0.96a 1.02a 0.75b 0.80b 1.52a 0.062 < 0.001 0.087 0.191 Almond, cocoa, coffee, nutty [25]
3-Methylbutanal 0.41by 0.69ax 0.74ay 0.62bx 0.62by 1.07ax 0.041 < 0.001 0.019 0.419 Aldehydic, fatty, malt, chocolate [25]
Hexanal 25.19 21.54 22.35 27.81 16.71 25.69 0.833 0.238 0.826 0.863 Grass, tallow, fat [24], [25], [53]
Heptanal 0.59a 0.58a 0.49b 1.11a 0.34c 0.55b 0.041 < 0.001 0.094 0.007 Oily, fatty, citrus, rancid [24], [25], [53]
Octanal 0.26b 0.24b 0.34a 0.47a 0.20b 0.23b 0.016 0.012 0.393 < 0.001 Oily, fatty, green, honey [24], [25], [53]
Nonanal 0.34 0.18 0.27 0.34 0.16 0.29 0.014 0.092 0.973 0.841 Fatty, citrus, grassy, green [24], [25], [53]
Propanal 2.60bx 3.01ax 2.83abx 2.01by 2.09aby 2.64ay 0.093 0.036 0.001 0.324 Cocoa, pungent, nutty, alcoholic, wine [24], [25], [53]
Alkane 2,5-Dimethylheptane 5.13ax 2.52bx 0.49cx 0.27aby 0.21by 0.32ay 0.271 < 0.001 < 0.001 < 0.001 Bacon, meaty, gravy, roasted [25]
Heptane 5.18 4.82 5.07 5.54 3.05 5.38 0.183 0.767 0.331 0.952 Alkane, ethereal, sweet [25]
Octane 2.11b 2.19b 3.75a 2.93a 0.99b 4.08a 0.254 0.026 0.977 0.686 Alkane, gasoline [24], [25]
Benzene Toluene 25.58 36.43 39.84 33.85 50.26 32.28 1.733 0.121 0.146 0.055 Sweet, paint, solvent-like [24], [25], [54]
2-Methylfuran 8.29 8.56 8.65 7.02 8.43 7.38 0.444 0.747 0.331 1.000 Acetone, chocolate [25]
Furans 2,5-Dimethylfuran 0.45bx 0.64ax 0.65ax 0.42by 0.36by 0.61ay 0.025 < 0.001 0.012 0.973 Bacon, meaty, gravy, roasted [25]
2-Pentylfuran 2.11 2.00 2.27 2.75 0.46 2.75 0.144 0.889 0.454 0.573 Beany, butter, green [25]
VSC Carbondisulfide 18.05a 11.11b 6.91c 10.52b 12.35a 9.78c 0.738 < 0.001 0.334 < 0.001 Pleasant, sweet, ether like [51]
Benzothiazole 0.94b 2.15ab 2.40a 1.40b 0.69b 3.35a 0.209 < 0.001 0.966 0.595 Gasoline, coffee, cooked, meat, nutty, sulfur [24], [25]
Alcohol 2-Butyl-1-octanol 0.33b 0.41a 0.33b 0.49a 0.24b 0.28b 0.018 0.012 0.439 0.011 - -
Total aldehydes 31.83 29.19 29.65 34.81 22.97 34.04 0.870 0.504 0.831 0.749 - -
Total alkane 12.41x 9.52x 9.31x 8.75y 4.24y 9.78y 0.479 0.324 0.002 0.052 - -
Total benzene 25.58 36.43 39.84 33.85 50.26 33.28 1.733 0.121 0.146 0.055 - -
Total furan 10.85 11.19 11.56 10.18 9.25 10.48 0.446 0.650 0.180 0.852 - -
Total VSC 18.99a 13.25b 9.31c 11.92b 13.04a 13.13a 0.738 0.009 0.363 < 0.001 - -
Total alcohol 0.33b 0.41a 0.33b 0.49a 0.24b 0.28b 0.018 0.012 0.439 0.011 - -
Mean values within each row with different superscripts are significantly different about marinade ratio (p < 0.05).
Mean values within each row with different superscripts are significantly different about F0 value (p < 0.05).
Inter (S/F0), interaction p-value of the soy sauce concentration with the F0 value.
VSC, volatile sulfur compound.