Table 3. Volatile compounds of extruded low-moisture meat analogs added with different content of freeze-dried garlic powder using electronic nose

Column	RT¹⁾ (min)	Peak area						Compounds	Sensory description
Column	RT¹⁾ (min)	R0	R5	R10	G0	G5	G10	Compounds	Sensory description
MXT-5FID1	22.45	4,589.09±12.07^2)c3)	5,519.39±58.53^b	6,688.27±98.49^a	2,279.96±181.10^d	5,521.80±303.19^b	1,578.68±23.56^e	propan-2-one	Fruity, glue, solvent
	24.99	-	18,702.33±250.09^d	35,849.71±244.68^a	1,602.47±53.06^e	5,604.62±86.64^b	7,086.27±54.05^c	1-propanol	Alcoholic, fruity, musty, plastic, pungent
	37.32	85.61±5.16^c	178.55±13.05^b	259.45±17.29^a	-	-	-	pentan-2-ol	fruity, green, plastic, pungent, sweet
	43.62	-	340.87±21.43	555.83±8.04	-	-	-	dimethyl disulfide	cabbage, onion, putrid, ripened cheese, sulfurous
	49.78	3,050.25±26.51^c	3,319.59±77.13^c	3,169.11±50.50^c	4,129.02±305.31^b	1,007.15±20.88^a	668.79±27.19^d	Hexanal	Acorn, aldehydic, fatty, fishy, fresh, fruity, grassy, green, herbaceous, leafy, sharp, strong, sweaty, tallowy, vinous
	54.70	-	1,213.74±13.17	2,038.91±15.99	-	-	-	[Z]-3-hexen-1-ol	fresh, green, mossy
	56.33	-	4,334.77±54.67	6,845.98±58.85	-	-	-	3-furanthiol,2-methyl-	barbeque, broth, cured ham, fatty, meaty, nutty, onion, spicy, toasted
	63.23	-	55.83±6.59	43.05±31.01	-	-	-	1-heptanol	chemical, fresh, light green, nutty
	65.72	-	610.15±12.37^c	702.89±11.55^b	792.09±11.26^a	-	-	beta-Pinene	green, musty, pine, resionous, sweet, turpentine, woody
	75.59	-	10,681.83±977.78	11,076.85±83.35	-	-	-	3-nonenal	Cucumber
MXT-1701-FID2	17.83	-	-	3,457.18±23.23	-	-	257.88±8.04	Methanol	Alcoholic, pungent, strong
	25.19	-	283.98±13.71	-	-	-	118.88±6.30	Hexane	Alkane, etheral, gasoline, kerosene
	27.57	-	21,527.42±113.52^d	40,080.33±224.34^a	-	34,613.22±624.46^b	27,703.12±73.91^c	1-Propanol 2-methyl-	Alcoholic, bitter, chemical, fusel, glue, leek, licorice, musty, oil, solvent, sweet, unpleasant, winey
	37.43	-	479.35±17.49	1,039.11±73.00	-	-	-	Formic acid	Acidic, pungent, vinegar
	40.86	-	-	-	202.28±55.87	-	70.14±49.69	1-Hydroxy-2-propanone	Caramelized, pungent, sweet
	42.60	-	-	141.96±43.91	-	-	261.14±44.16	3-pentanol	Fruity, green, nutty, oily, sweet
	49.20	-	-	190.50±11.09	211.24±16.95	-	-	Propanoic acid	Acidic, pungent, pungent (slightly), rancid, soy, vinegar
	50.34	3,755.41±43.59^c	4,096.66±88.75^c	3,891.22±34.44^c	5,412.69±299.34^b	1,244.74±38.59^a	884.93±10.29^d	Hexanal	Acorn, aldehydic, fatty, fishy, fresh, fruity, grassy, green, herbaceous, leafy, sharp, strong, sweaty, tallowy, vinous
	51.69	-	-	-	-	197.54±60.90	55.15±5.52	cyclopentanone	Minty, peppermint
	55.58	-	906.75±10.36	1,605.76±39.80	-	-	-	[Z]-3-hexen-1-ol	Earthy, floral, fresh, fruity, green, leafy, mossy, oily, petal
	60.28	-	1,389.89±9.57	2,293.04±19.50	-	-	-	2-furanmethanol	Alcoholic, bread, burnt sugar, caramelized, chemical, coffee, creamy, faint, fermented, musty, sweet, weak

RT, retention time; R0, raw materials with 0% freeze-dried garlic content; R5, raw materials with 5% freeze-dried garlic content; R10, raw materials with 10% freeze-dried garlic content; G0, extruded meat analogs with 0% freeze-dried garlic content; G5, extruded meat analogs with 5% freeze-dried garlic content; G10, extruded meat analogs with 10% freeze-dried garlic content.
All values are mean±SD (n=3).
Different superscript letters within a column indicate significant differences at p<0.05 by Tukey (HSD) test.