Table 3. Dominant volatile compounds (>2% peak area) of goat meat cooked by different cooking methods

Volatiles	Flavor description	Relative peak area of total peak (%)
Volatiles	Flavor description	Raw	GR	SV	MW
Alcohols
1-Butanol	Chemical/medicinal/sweet/fruity¹⁾	8.05±1.08^a	3.24±0.40^b	2.51±0.21^c	3.06±0.33^b
2-Butanol	Sweet/fruity/alcohol¹⁾	6.06±0.55^a	1.00±0.30^c	3.05±0.36^b	3.15±0.29^b
3-Methyl-butanol	Malty/fruity/alcohol¹⁾	2.20±0.23^a	0.39±0.12^c	0.44±0.10^c	0.88±0.20^b
1-Pentanol	Alcoholic/balsamic/sharp¹⁾	0.45±0.09^c	2.33±0.22^a	1.06±0.16^b	1.05±0.20^b
2-Ethyl-1-hexanol	Mushroom/cucumber/cooked vegetable¹⁾	2.65±0.33^a	1.40±0.61^b	2.00±0.22^b	2.00±0.30^b
1-Octen-3-ol	Mushroom¹⁾	6.05±0.47^b	10.01±1.02^a	6.01±0.35^b	10.13±1.25^a
Aldehydes
3-Methyl-butanal	Malty/dark chocolate/toffee¹⁾	0.95±0.24^c	5.02±0.49^a	3.06±0.55^b	2.89±0.40^b
Pentanal	Pungent/almond¹⁾	2.33±0.33^b	3.06±0.20^a	2.55±0.35^b	3.02±0.22^a
Hexanal	Green/grass¹⁾	5.95±0.60^c	8.77±0.45^b	11.15±1.05^a	6.01±0.70^c
2-Heptanal	Fatty/oily/citrus/fruit/green¹⁾	1.05±0.34^c	1.74±0.28^ab	1.22±0.32^bc	2.01±0.35^a
Nonanal	Fatty/floral/citrus/green¹⁾	2.45±0.25^a	2.05±0.15^b	0.32±0.06^d	1.56 ±0.20^c
Decanal	Soap/orange peel/tallow¹⁾	3.21±0.19^a	0.96±0.22^b	1.07±0.20^b	0.83±0.16^b
Acetaldehyde	Red fruit/fresh notes/green note²⁾	0.56±0.14^c	0.44±0.12^c	5.44±0.54^a	1.00±0.29^b
Benzaldehyde	Roasted pepper/nutty¹⁾	3.06±0.22^a	0.99±0.09^b	1.21±0.24^b	3.24±0.39^a
Ketones
2-Propanone	Mint-like odor¹⁾	0.44±0.07^b	1.23±0.22^a	0.49±0.16^b	0.56±0.45^b
2-Butanone	Mint- or acetone-like odor¹⁾	0.56±0.11^b	2.25±0.24^a	0.19±0.05^c	2.33±0.19^a
2,3-Butanedione	Caramel/buttery/cream¹⁾	0.95±0.08^b	2.03±0.25^ab	0.95±0.20^b	2.50±0.30^a
2-Heptanone	Soapy/fruity/blue cheese¹⁾	ND	0.33±0.06^b	2.33±0.24^a	0.39±0.10^b
2,3-Octanedione	Fruity/nutty odor¹⁾	1.12±0.24^b	5.97±0.44^a	1.02±0.15^b	5.68±0.39^a
Acetone	Mint-like odor¹⁾	2.56±0.35^a	0.13±0.08^b	0.07±0.01^b	0.08±0.03^b
Hydrocarbons
Butane	Natural gas odor¹⁾	5.24±1.01^a	ND	0.56±0.19^b	ND
Pentane	Gasoline-like odor¹⁾	4.88±0.34^a	1.99±0.20^b	1.57±0.45^b	0.88±0.16^c
3-Methylpentane	Mild gasoline-like odor¹⁾	0.09±0.03^d	0.35±0.08^c	3.59±0.25^a	1.22±0.20^b
Octane	Fatty/solvent¹⁾	4.61±0.40^a	ND	3.01±0.27^b	ND
Benzene	Gassy¹⁾	ND	0.22±0.06^c	2.05±0.55^a	1.01±0.21^b
Toluene	Fruity/sweet¹⁾	2.22±0.34^a	ND	1.30±0.20^b	ND
Acids
Hexanoic acid	Goat-like/pungent¹⁾	2.00±0.24^b	0.91±0.15^d	3.21±0.22^a	1.55±0.30^c
Octanoic acid	Waxy/cheese/fatty¹⁾	3.04±0.29^a	0.42±0.10^b	0.22±0.05^c	0.18±0.05^c
Esters
Ethyl acetate	Fruity odor¹⁾	4.01±0.29^a	ND	3.44±0.40^b	ND
Hexanoic acid, ethyl ester	Wine-like odor¹⁾	2.42±0.31^ab	2.03±0.39^bc	1.56±0.30^c	3.11±0.45^a
Nitrogen compounds
2-Methylpyrazine	Popcorn/roasted/nutty¹⁾	ND	0.50±0.20^b	3.01±0.26^a	0.20±0.06^c
2-Ethyl-5-methylpyrazine	Fruity¹⁾	0.12±0.04^c	1.45±0.15^b	1.29±0.09^b	2.01±0.23^a
2-Ethyl-6-methylpyrazine	Nutty/grassy¹⁾	0.30±0.06^c	3.02±0.15^a	0.44±0.11^c	1.06±0.09^b
2,5(6)-Dimethylpyrazine	Cocoa/roasted nut/roast beef/medicine¹⁾	0.21±0.07^d	10.23±2.21^a	4.02±0.30^c	6.23±1.02^b
3,6-Dimethyl-2-ethylpyrazine	Roasted, nutty and popcorn-like³⁾	ND	1.73±0.30^b	4.10±0.55^a	1.65±0.45^b
3,5-Dimethyl-2-ethylpyrazine	Roasted, nutty and popcorn-like³⁾	0.20±0.03^bc	0.12±0.09^c	0.34±0.11^b	2.22±0.18^a
Trimethylpyrazine	Roasted nut, baked potato odor¹⁾	0.09±0.03^c	3.25±0.59^b	4.00±0.40^ab	4.12±0.26^a
Pyrrole	Caramel¹⁾	1.40±0.41^c	4.88±0.55^a	0.23±0.08^d	2.59±0.59^b
Sulfur compounds
Carbon disulfide	Sulphury/fruity/burnt/cabbage¹⁾	1.42±0.30^c	2.03±0.60^b	3.33±0.63^a	2.11±0.32^b
Dimethyl disulfide	Onion/cabbage/putrid¹⁾	ND	0.19±0.09^a	ND	0.25±0.07^a
Hydrogen sulfide	Rotten eggs¹⁾	1.05±0.30^b	2.56±0.21^a	ND	2.09±0.35^a
Methanethiol	Rotten eggs¹⁾	ND	1.05±0.22^b	1.09±0.31^b	1.40±0.20^a
Thiophene	Sickly/pungent¹⁾	ND	2.04±0.20^a	ND	1.47±0.21^b
Others
2-Furfural	Bread/almond/sweet¹⁾	4.36±0.40^a	1.76±0.31^b	2.05±0.36^b	1.50±0.30^b
2-Ethylfuran	Smoky burnt odor¹⁾	2.25±0.38^a	ND	0.46±0.22^b	0.21±0.06^b
2-Pentylfuran	Fruity/green/sweet/pungent¹⁾	2.22±0.23^a	ND	0.05±0.01^b	ND

Raw: Raw/uncooked goat meat.
GR, SV, MW: Goat meat cooked by grilling, sous-vide boiling, and microwave heating, respectively.
Data from NCBI (1988).
Data from Arias-Pérez et al. (2021).
Data from Ye et al. (2022).
Different lowercase superscripts in the same row indicate significant differences between samples (p<0.05).
ND, not detected.