Table 3. The proportion of various volatile flavor substances in neck meats from donkey, swine, bovine, and sheep

Compounds	Donkey (%)	Swine (%)	Bovine (%)	Sheep (%)
Aldehydes	76.39±2.94^a	46.62±1.02^b	31.64±0.57^d	35.83±0.63^c
Alcohols	11.13±0.25^a	11.13±0.23^a	5.79±0.11^b	4.97±0.13^c
Ketones	0.69±0.03^d	7.06±0.12^a	1.84±0.05^c	4.11±0.07^b
Acids	0.64±0.07^c	1.45±0.08^b	2.92±0.17^a	3.12±0.13^a
Esters	3.42±0.22^d	6.33±0.27^b	4.25±0.31^c	7.39±0.59^a
Hydrocarbons	5.63±1.02^c	18.21±1.23^a	19.81±1.91^a	13.97±1.14^b
Others	0.86±0.03^d	2.68±0.08^a	1.02±0.07^c	1.57±0.04^b

Values are means±SD of three determinations, the same letters marked on the same line indicate no significant difference (p≥0.05), while the different superscripts indicate significant difference (p<0.05).