Table 6. Effect of marination with traditional sauce types on the concentration (μg/g) of volatile flavor compounds of the marinated pork under Sous Vide cooking at 4^th storage wk

	RT (min)	T1	T2	T3	T4	T5	T6	SEM	IM¹⁾
Aldehydes
Propanal	1.69	0.01	0.03	0.03	0.04	0.03	0.02	0.004	MS+STD
3-Methyl butanal	2.69	0.02^d	0.21^c	0.34^a	0.25^b	0.27^ab	0.06	0.006	MS+STD
2-Methyl butanal	2.80	0.03^d	0.24^c	0.45^a	0.32^b	0.37^b	0.11	0.007	MS+STD
Hexanal	6.10	0.76^a	0.27^c	0.15^d	0.35^bc	0.25^cd	0.37^b	0.186	MS+STD
Furfural	7.07	0.07^b	0.20^a	0.11^b	0.15^ab	0.11^b	0.19^a	0.016	MS+STD
Heptanal	9.26	0.40^a	0.13^b	0.10^b	0.18^b	0.13^b	0.08^b	0.083	MS+STD
Benzaldehyde	10.87	0.81^c	0.86^bc	1.47^ab	1.66^a	1.07^b	1.85^a	0.160	MS+STD
Octanal	11.91	0.10^d	0.26^cb	0.20^c	0.41^a	0.31^ab	0.30^b	0.000	MS+STD
E-2-Octenal	13.18	0.03^b	0.02^b	0.001^b	0.001^b	0.03^b	0.20^a	0.011	MS+STD
2-Nonenal	13.36	0.02	0.02	0.03	0.03	0.02	0.06	0.003	MS+STD
Nonanal	14.20	1.36^a	0.91^b	0.86^b	0.89^b	0.90^b	0.84^b	0.281	MS+STD
E-2-Nonenal	15.31	0.04	0.02	0.02	0.02	0.02	0.03	0.007	MS+STD
Decanal	16.21	0.04^b	0.02^b	0.02^b	0.04^b	0.05^ab	0.06^a	0.010	MS+STD
E-2-Decenal	17.26	0.11^a	0.04^b	0.04^b	0.05^b	0.05^b	0.07^b	0.025	MS+STD
Benzenacetaldehyde	17.40	0.01^b	0.01^b	0.06^ab	0.04^b	0.04^b	0.08^a	0.003	MS+STD
EE-2,4-Decadienal	18.28	0.02^b	0.01^b	0.01^b	0.01^b	0.01^b	0.05^a	0.004	MS+STD
E-2-Dodecenal	19.06	0.07	0.02	0.02	0.05	0.04	0.05	0.019	MS+STD
Tetradecanal	22.97	0.01	0.01	0.001	0.01	0.01	0.02	0.002	MS+STD
∑ Aldehydes		3.80^b	3.28^c	3.91^ab	4.48^a	3.71^bc	4.43^a	0.69
Furan
3-Methyl furan	2.25	0.01^b	0.04^b	0.02^b	0.01^b	0.01^b	0.11^a	0.02	MS+STD
2-Pentyl furan	11.58	1.12^a	0.42^c	0.31^d	0.83^b	0.63^bc	0.38^cd	0.06	MS+STD
2-Heptylfuran	15.93	0.05	0.04	0.02	0.04	0.04	0.06	0.01	MS+STD
∑ Furans		1.26^a	0.52^cb	0.36^c	0.95^ab	0.76^b	0.56^bc	0.33
Pyrazines
Pyrazine	4.06	0.02^b	0.03^b	0.05^b	0.04^b	0.05^b	0.15^a	0.05	MS+STD
Methylpyrazine	6.82	0.09^c	0.55^b	0.30^b	0.23^b	0.26^b	1.20^a	0.38	MS+STD
2,5-Dimethyl pyrazine	9.50	0.05^c	0.50^b	0.27^b	0.22^b	0.21^b	1.48^a	0.50	MS+STD
2-Ethyl-6-methylpyrazine	11.74	ND	0.07^b	0.08^b	0.10^b	0.08^b	0.27^a	0.09	MS
Trimethyl pyrazine	11.83	ND	0.06^b	0.09^b	0.12^b	0.10^b	0.26^a	0.08	MS
3-Ethyl-6-methylpyrazine	12.20	ND	ND	0.09^b	0.06^b	0.08^b	0.27^a	0.09	MS
Acetyl pyrazine	12.33	ND	0.05^b	0.05^b	0.05^b	0.05^b	0.18^a	0.06	MS
2-Ethyl-3,5-dimethylpyrazine	13.55	0.03^b	0.04^b	0.08^b	0.06^b	0.06^b	0.24^a	0.07	MS
∑ Pyrazines		0.19^c	1.31^b	1.01^b	0.87^b	0.88^b	4.05^a	1.29
Sulfure-containing compounds
Carbon disulfide	1.86	0.01	0.01	ND	ND	ND	ND	ND	MS+STD
Dimethyl disulfide	4.26	0.02^b	0.04^b	0.05^b	0.07^b	0.11^b	2.10^a	0.58	MS+STD
2-Methylpyriridine	6.66	ND	ND	0.01	0.01	0.01	0.01	0.01	MS+STD
4-Pyridinol	13.68	0.02	ND	ND	0.02	0.02	0.02	0.01	MS
∑ Sulfur-compounds		0.05^c	0.05^c	0.06^c	0.10^b	0.14^b	2.13^a	0.16
Alcohols
1-Pentanol	4.99	0.05^b	0.03^b	ND	0.11^a	0.03^b	0.03^b	0.04	MS+STD
2-Furanmethanol	7.78	0.07d	0.42^b	0.31^c	0.26^c	0.25^c	0.75^a	0.22	MS+STD
Hexanol	8.29	0.04^c	0.15^a	0.01^c	0.01^c	0.01^c	0.12^ab	0.06	MS+STD
1-Octanol	13.44	0.12^a	0.04^b	0.05^b	0.08^b	0.07^b	0.11^a	0.03	MS+STD
∑ Alcohol		0.29^b	0.64^b	0.38^b	0.46^b	0.36^b	1.01^a	0.26
Ketones
2-Heptanone	8.88	0.08^a	0.02^b	0.03^b	0.05^b	0.04^b	0.02^b	0.02	MS+STD
3,5-Heptadien-2-one	15.75	0.02^b	0.05^b	0.04^b	0.05^b	0.04^b	0.10^a	0.03	MS+STD
2,3-Dihydro-3,5-dihydroxyl-6-methyl-4H-pyran-4-one	14.94	0.01^b	0.06^b	0.13^a	0.08^b	0.08^b	0.11^a	0.04	MS
∑ Ketones		0.11^b	0.14^b	0.20^ab	0.18^b	0.15^b	0.23^a	0.05

Means within a row with different letters differ significantly p<0.05.
IM, identification method; The compounds were identified by either mass spectra (MS) from library or authentic standards (STD).
RT, retention time; ND, not detected; T1, marinated with brine water (control); T2, marinated with Meju soy sauce; T3, marinated with Brewed soy sauce; T4, marinated with Fish soy sauce; T5, marinated with Ishiru fish sauce; T6, marinated with Anchovy fish sauce.