Table 2. Volatile flavor components and relative contents in neck meats of donkey measured by gas chromatography-mass

Retention time	Compound name	Molecular formula	Cas #	Content (mg/100 g)	Percentage (%)
5.38	Toluene	C7H8	108-88-3	0.02	1.80
6.33	Hexanal	C6H12O	66-25-1	0.52	46.85
6.5	Undecane	C11H24	1120-21-4	0.04	3.60
8.59	Tetradecane	C14H30	629-59-4	0.01	0.90
8.78	Heptanal	C7H14O	111-71-7	0.07	6.31
9.86	Furan, 2-pentyl-	C9H14O	3777-69-3	0.02	1.80
11.06	1-Pentanol	C5H12O	71-41-0	0.02	1.80
11.62	Octanal	C8H16O	124-13-0	0.07	6.31
12.71	n-Caproic acid vinyl ester	C8H14O2	3050-69-9	0.06	5.41
12.71	2,3-Octanedione	C8H14O2	585-25-1	0.06	5.41
13.65	1-Hexanol	C6H14O	111-27-3	0.02	1.80
14.35	Octanoic acid, methyl ester	C9H18O2	111-11-5	0.01	0.90
14.43	Nonanal	C9H18O	124-19-6	0.01	0.90
16.08	1-Octen-3-ol	C8H16O	3391-86-4	0.04	3.60
16.24	Formic acid, heptyl ester	C8H16O2	112-23-2	0.01	0.90
16.24	1-Heptanol	C7H16O	111-70-6	0.01	0.90
16.48	Acetic acid	C2H4O2	64-19-7	0.01	0.90
17.1	1-Hexanol, 2-ethyl-	C8H18O	104-76-7	0.02	1.80
17.81	Benzaldehyde	C7H6O	100-52-7	0.05	4.50
19.52	Decanoic acid, methyl ester	C11H22O2	110-42-9	0.01	0.90
22.08	Benzaldehyde, 3-ethyl-	C9H10O	34246-54-3	0.00	0.00
23.2	Ethanone, 1-(4,5-dihydro-2-thiazolyl)-	C5H7NOS	29926-41-8	0.01	0.90
24.33	2,4-Decadienal	C10H16O	2363-88-4	0.01	0.90
25.28	Hexanoic acid	C6H12O2	142-62-1	0.01	0.90
25.64	Propanoic acid, 2-methyl-, 1-(1,1-dimethylethyl)-2-methyl-1,3-propanediyl ester	C16H30O4	74381-40-1	0.00	0.00