Table 5. Volatile compounds of black goat jerky marinated in various spices

Expected volatile compounds	RT	Treatments
		Control	RO	BA	GI	TU	GA
Ethanol	20.96	5,246.54±59.38	6,387.29±316.88	8,375.64±164.58	16,199.42±989.32	7,482.28±469.07	11,819.26±753.02
Propan-2-one	22.45	1,024.76±64.95	896.89±53.74	1,151.09±44.69	1,746.46±26.81	986.66±25.02	1,246.84±71.85
1-Propanethiol	28.58	572.44±233.28	765.40±55.04	540.95±98.92	298.87±23.95	402.53±136.13	1,980.82±206.18
Hexanal	49.83	2,856.34±89.60	1,613.93±266.65	1,388.39±38.16	1,691.59±58.27	2,212.10±220.25	2,029.02±63.96
3-Methylbutanoic acid	54.06	696.03±154.51	762.02±58.04	527.09±71.84	296.84±34.59	344.03±97.93	427.45±19.63
1,8-Cineole	69.51	1,223.47±123.21	6,973.86±83.65	1,052.28±193.66	1,436.96±266.14	1,828.34±206	730.58±85.749
Skatole	90.24	1,279.38±26.84	1,227.48±21.37	1,236.67±39.38	1,231.90±8.09	1,242.78±35.12	1,241.83±23.98

RT, retention time; Control, non-spice; RO, black goat jerky marinated with rosemary; BA, black goat jerky marinated with basil; GI, black goat jerky marinated with ginger; TU, black goat jerky marinated with turmeric; GA, black goat jerky marinated with garlic.