Table 3. Relative peak areas (Area %) of the 10 major volatile flavor compounds identified in target animal fats and 18 commercial plant oils using SPME GC/MS, and their Pearson correlation coefficients (r)

Volatile compound	Lard	Tallow	Soybean	Perilla	Peanut	Almond	Avocado	Corn	Olive	Sesame	Canola	Grapeseed	Pistachio	Sunflower	Rice bran	Walnut	Safflower	Camellia	Coconut	Palm
Aldehydesn-Nonanal	2.04	3.96	0.32	2.44	0.73	1.48	1.10	0.74	6.72	0.44	0.56	0.43	3.07	0.35	1.43	1.45	0.86	8.12	0.75	0.73
trans,trans-2,4-Decadienal	9.57	2.26	ND	2.02	ND	ND	0.64	ND	1.40	10.56	ND	7.53	2.92	8.39	1.26	0.32	7.31	0.28	1.41	ND
cis-Hept-2-enal	3.88	0.65	ND	2.37	0.42	1.35	1.08	0.54	2.87	0.38	ND	0.60	7.00	0.50	1.15	2.76	5.19	1.35	0.98	0.51
trans-2-Decenal	0.70	1.39	ND	0.45	ND	0.52	0.61	ND	0.53	ND	ND	0.28	1.21	ND	0.56	0.72	ND	0.74	ND	ND
n-Heptanal	1.35	0.79	0.17	0.84	0.54	1.36	1.22	0.41	1.40	0.25	0.46	0.54	1.70	0.4	0.91	1.20	0.68	1.29	0.53	0.65
Alcohols & FuransFurfuryl alcohol	3.75	3.02	ND	5.11	ND	0.28	0.37	ND	ND	50.74	ND	ND	8.73	ND	ND	0.28	1.07	ND	ND	ND
n-Hexanol	5.00	ND	ND	20.71	0.17	12.81	5.44	0.26	23.51	0.91	ND	ND	2.59	ND	ND	8.79	23.58	3.07	1.68	0.41
Amyl vinyl carbinol	6.47	1.27	ND	6.24	ND	1.03	0.68	ND	1.30	1.47	ND	ND	7.49	ND	0.73	3.97	7.07	3.05	ND	ND
2-n-Pentyl-furan	8.38	2.39	0.16	10.19	1.31	1.30	0.63	0.56	0.54	4.06	ND	0.43	2.04	0.35	0.71	2.47	9.91	1.20	0.65	0.32
Acidsn-Hexanoic acid	1.77	2.60	0.96	12.71	1.37	5.00	12.99	3.91	3.63	4.17	1.42	0.93	11.66	1.28	10.42	30.09	22.21	17.50	1.70	1.05
r(vs Lard)			-0.28	0.20	-0.06	0.08	-0.05	-0.22	-0.05	-0.35	-0.36	0.24	0.15	0.21	-0.11	0.12	0.20	-0.08	0.12	-0.15
r(vs Tallow)			-0.32	0.22	-0.05	0.28	0.15	-0.18	0.45	-0.12	-0.25	0.18	0.45	0.15	0.29	0.15	0.35	0.48	0.25	-0.10

*ND: not detected.