2.5.3. Odor Activity Value (OAV) of the Volatile Compounds

The OAVs of the volatile compounds were calculated as follows according to the method from Liu et al. [7], in which OAVs = Ci/Ti, where Ci was the mass concentration of the volatile compounds i (µg/kg); Ti was the olfactory threshold of the flavor compounds i (µg/kg), which were referenced from literatures on the website of https://www.vcf-online.nl/OFTVCompoundSearch.cfm, accessed on 27 November 2020. The OAV represents the contribution of each volatile compound to the general odor sense of Nang roasted oyster cuts. OAV > 1 indicates that the volatile compound has an important contribution to the odor sense of this product [18].