## 3 Results and Discussion
### Profiling of VOCs and Their Distribution
**} & **Compound** & **RI 1** & **Classification** & \multicolumn{3}{c}{**30**} & **60** & **70** & **80** \\ \hline
1 & (_E_)-2-Hexanal & 857 & Aldehyde & 0.61 \(\pm\) 0.17 a & 0.50 \(\pm\) 0.18 a & 0.11 \(\pm\) 0.02 b & 0.14 \(\pm\) 0.05 b \\
2 & \(\alpha\)-Pinene & 939 & Monoterpene & 0.66 \(\pm\) 0.05 a & 0.25 \(\pm\) 0.19 b & 0.11 \(\pm\) 0.07 b & 0.11 \(\pm\) 0.08 b \\
3 & \(\alpha\)-Camphene & 953 & Monoterpene & 0.51 \(\pm\) 0.11 a & 0.31 \(\pm\) 0.17 b & 0.14 \(\pm\) 0.07 b & 0.09 \(\pm\) 0.07 b \\
4 & 1-Octen-3-ol & 981 & Fatty alcohol & 0.06 \(\pm\) 0.01 ab & 0.08 \(\pm\) 0.01 a & 0.03 \(\pm\) 0.00 b & 0.04 \(\pm\) 0.02 b \\
5 & \(\beta\)-Pinene & 983 & Monoterpene & 0.59 \(\pm\) 0.12 a & 0.48 \(\pm\) 0.23 ab & 0.17 \(\pm\) 0.11 b & 0.22 \(\pm\) 0.12 ab \\
6 & \(\beta\)-Myrence & 993 & Monoterpene & 0.49 \(\pm\) 0.01 a & 0.06 \(\pm\) 0.02 b & 0.06 \(\pm\) 0.08 b & 0.11 \(\pm\) 0.07 b \\
7 & \(\alpha\)-Thellandrene & 1007 & Monoterpene & 0.02 \(\pm\) 0.00 a & 0.03 \(\pm\) 0.00 a & 0.03 \(\pm\) 0.02 a & 0.03 \(\pm\) 0.04 a \\
8 & (_E_)-2,4-Heptadienal & 1016 & Adehyde & 0.01 \(\pm\) 0.00 a & 0.02 \(\pm\) 0.00 a & 0.02 \(\pm\) 0.00 a & 0.03 \(\pm\) 0.01 a \\
9 & \(\alpha\)-Terpinene & 1019 & Monoterpene & 0.05 \(\pm\) 0.00 a & 0.05 \(\pm\) 0.00 a & ND2 & ND \\
10 & \(\alpha\)-Cypene & 1025 & Monoterpene & 0.05 \(\pm\) 0.01 a & 0.04 \(\pm\) 0.01 ab & 0.02 \(\pm\) 0.01 b & 0.03 \(\pm\) 0.01 b \\
11 & Limonene & 1030 & Monoterpene & 0.71 \(\pm\) 0.09 a & 0.13 \(\pm\) 0.05 a & 0.09 \(\pm\) 0.08 a & 0.68 \(\pm\) 0.61 a \\
12 & Eucalyptus & 1033 & Monoterpene & 7.40 \(\pm\) 0.53 a & 5.87 \(\pm\) 0.79 ab & 2.36 \(\pm\) 0.33 c & 3.84 \(\pm\) 2.15 bc \\
13 & \(\alpha\)-Sabinene hydrate & 1076 & Monoterpene & 0.16 \(\pm\) 0.01 a & 0.18 \(\pm\) 0.01 a & 0.06 \(\pm\) 0.01 b & 0.08 \(\pm\) 0.03 b \\
14 & 4-Methyl benzaldehyde & 1079 & Adehyde & 0.19 \(\pm\) 0.07 c & 1.49 \(\pm\) 0.09 a & 0.67 \(\pm\) 0.18 b & 0.64 \(\pm\) 0.30 bc \\
15 & \(\alpha\)-Terpinolene & 1089 & Monoterpene & 0.43 \(\pm\) 0.05 a & 0.31 \(\pm\) 0.03 b & 0.13 \(\pm\) 0.01 c & 0.14 \(\pm\) 0.03 c \\
16 & Linalool & 1101 & Terpene alcohol & 0.50 \(\pm\) 0.12 b & 1.18 \(\pm\) 0.29 a & 0.44 \(\pm\) 0.07 b & 0.46 \(\pm\) 0.19 b \\
17 & (_E_)-Thujone & 1105 & Monoterpene & 30.83 \(\pm\) 4.68 ab & 36.53 \(\pm\) 3.38 a & 22.81 \(\pm\) 1.28 b & 32.72 \(\pm\) 5.40 ab \\
18 & (_E_)-Thujone & 1116 & Monoterpene & 7.60 \(\pm\) 1.71 a & 4.57 \(\pm\) 1.06 b & 3.09 \(\pm\) 0.26 b & 4.06 \(\pm\) 0.72 b \\
19 & (+)-Sabinol & 1145 & Terpene alcohol & 0.26 \(\pm\) 0.06 a & 0.23 \(\pm\) 0.06 a & 0.13 \(\pm\) 0.03 a & 0.27 \(\pm\) 0.08 a \\
20 & L-campphor & 1146 & Monoterpene & 24.55 \(\pm\) 2.14 b & 37.77 \(\pm\) 4.63 a & 9.63 \(\pm\) 3.37 c & 11.79 \(\pm\) 1.89 c \\
21 & Isothiol & 1168 & Terpene alcohol & 0.52 \(\pm\) 0.24 a & 0.74 \(\pm\) 0.24 a & 2.47 \(\pm\) 3.07 a & 0.33 \(\pm\) 0.04 a \\
22 & endo-Borneol & 1169 & Terpene alcohol & 0.94 \(\pm\) 0.12 ab & 2.11 \(\pm\) 1.22 a & 0.48 \(\pm\) 0.10 b & 0.45 \(\pm\) 0.06 b \\
23 & Terpinen-4-ol & 1179 & Terpene alcohol & 0.34 \(\pm\) 0.09 b & 0.59 \(\pm\) 0.07 a & 0.33 \(\pm\) 0.10 b & 0.29 \(\pm\) 0.11 b \\
24 & p-Cymen-8-ol & 1185 & Terpene alcohol & 0.10 \(\pm\) 0.01 ab & 0.11 \(\pm\) 0.04 a & 0.04 \(\pm\) 0.00 b & 0.04 \(\pm\) 0.00 b \\
25 & \(\alpha\)-Terpinoleneol & 1192 & Terpene alcohol & 0.40 \(\pm\) 0.04 b & 0.64 \(\pm\) 0.16 a & 0.20 \(\pm\) 0.06 b & 0.26 \(\pm\) 0.06 b \\
26 & Estragole & 1198 & Phenylpropene & 0.66 \(\pm\) 0.10 b & 3.24 \(\pm\) 1.13 a & 1.06 \(\pm\) 0.36 b & 0.58 \(\pm\) 0.11 b \\
27 & (_E_)-Carved & 1219 & Terpene alcohol & 0.15 \(\pm\) 0.01 ab & 0.18 \(\pm\) 0.07 a & 0.04 \(\pm\) 0.02 b & 0.07 \(\pm\) 0.05 ab \\
28 & (_E_)-Neral & 1243 & Monoterpene & 0.23 \(\pm\) 0.03 a & 0.18 \(\pm\) 0.01 ab & 0.10 \(\pm\) 0.07 b & 0.03 \(\pm\) 0.01 c \\
29 & (_E_)-Neral & 1270 & Monoterpene & 0.52 \(\pm\) 0.07 a & 0.40 \(\pm\) 0 estragole, as indicated in Table 3. Estragole is a well-known aroma ingredient widely used in food products as a flavoring agent [79], and it accounted for a significant proportion, ranging from 46.7% to 94.6% in AR [80; 81].