# Chemical and Sensorial Characterization of Scented and Non-Scented Alstroemeria Hybrids
## 3 Results
### Evaluation of Scent Composition of Scented Alstroemeria Hybrids through GC-MS
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**VOCs** & **RI** & **ID \({}^{\star}\)** &
\begin{tabular}{c} **Aromatic** \\ **Description \({}^{\star}\)** \\ \end{tabular} & \multicolumn{2}{c}{**13M07**} & \multicolumn{2}{c}{**13B01**} & \multicolumn{2}{c}{**14E07**} \\ \hline Hexanal & 1081 & A & Grass, tallow, fat & 39,871 \(\pm\) 2814 \({}^{\star}\)*** & 11,020 \(\pm\) 2094 \({}^{\mathrm{b}}\) & nd \({}^{\mathrm{a},\star}\)*** \\ \(\beta\)-Pinene & 1127 & A & Pine, resin, & 12,055 \(\pm\) 630 \({}^{\mathrm{b}}\) & 1475 \(\pm\) 146 \({}^{\mathrm{a}}\) & 14,942 \(\pm\) 476 \({}^{\mathrm{c}}\) \\ Methyl hexanoate & 1168 & A & Fruit, fresh, sweet & 47,155 \(\pm\) 3531 \({}^{\mathrm{c}}\) & 32,435 \(\pm\) 472 \({}^{\mathrm{b}}\) & 13,558 \(\pm\) 545 \({}^{\mathrm{a}}\) \\ D-Limonene & 1187 & A & Lemon, orange & 33,905 \(\pm\) 3045 \({}^{\mathrm{c}}\) & 6098 \(\pm\) 838 \({}^{\mathrm{a}}\) & 18,832 \(\pm\) 3847 \({}^{\mathrm{b}}\) \\ Eucalyptus & 1212 & B & Pine, eucalyptus, 154,172 \(\pm\) 16,341 \({}^{\mathrm{c}}\) & 16,454 \(\pm\) 1588 \({}^{\mathrm{a}}\) & 110,033 \(\pm\) 1239 \({}^{\mathrm{b}}\) \\ (Z)-Ocimene & 1234 & A & Citrus, herb, flower & 95,447 \(\pm\) 11,786 \({}^{\mathrm{a}}\) & 55,464 \(\pm\) 23,044 \({}^{\mathrm{a}}\) & 102,730 \(\pm\) 21,584 \({}^{\mathrm{a}}\) \\ (E)-Ocimene & 1249 & A & Sweet, herb & 1,142,285 \(\pm\) 40,187 \({}^{\mathrm{a}}\) & 689,933 \(\pm\) 36096 \({}^{\mathrm{a}}\) & 707,495 \(\pm\) 343,866 \({}^{\mathrm{a}}\) \\ Hexyl acetate & 1285 & A & Fruit, herb & 33,117 \(\pm\) 406 \({}^{\mathrm{b}}\) & 31,075 \(\pm\) 3041 \({}^{\mathrm{b}}\) & 4638 \(\pm\) 1159 \({}^{\mathrm{a}}\) \\ o-Cymene & 1304 & B & ni \({}^{\star}\)** & 21,481 \(\pm\) 4833 \({}^{\mathrm{a}}\) & 16,599 \(\pm\) 6054 \({}^{\mathrm{a}}\) & 22,477 \(\pm\) 1645 \({}^{\mathrm{a}}\) \\ Hexanol & 1375 & A & Resin, flower, green & 143,011 \(\pm\) 4460 \({}^{\mathrm{b}}\) & 59,447 \(\pm\) 5744 \({}^{\mathrm{a}}\) & 143,492 \(\pm\) 952 \({}^{\mathrm{b}}\) \\ Allo-Ocimene & 1361 & B & ni & 62,984 \(\pm\) 2685 \({}^{\mathrm{b}}\) & 25,507 \(\pm\) 4448 \({}^{\mathrm{a}}\) & 28,304 \(\pm\) 8494 \({}^{\mathrm{a}}\) \\ Methyl octanoate & 1401 & A & Orange & 62,986 \(\pm\) 20,828 \({}^{\mathrm{b}}\) & 27,771 \(\pm\) 1175 \({}^{\mathrm{b}}\) & nd \({}^{\mathrm{a}}\) \\ (Z)-3-Hexanol & 1410 & A & Moss, fresh & 70,052 \(\pm\) 5286 \({}^{\mathrm{c}}\) & 4544 \(\pm\) 1290 \({}^{\mathrm{a}}\) & 43,789 \(\pm\) 1585 \({}^{\mathrm{b}}\) \\ Ethyl octanoate & 1437 & A & Fruit, fat & 329,393 \(\pm\) 12,672 \({}^{\mathrm{b}}\) & 10,942 \(\pm\) 284 \({}^{\mathrm{a}}\) & 15,176 \(\pm\) 1598 \({}^{\mathrm{a}}\) \\ Cyclosativene & 1481 & B & ni & 35,162 \(\pm\) 2860 \({}^{\mathrm{b}}\) & nd \({}^{\mathrm{a}}\) & nd \({}^{\mathrm{a}}\) \\ Methyl decanoate & 1602 & A & wine & 81,464 \(\pm\) 27,691 \({}^{\mathrm{b}}\) & 41,379 \(\pm\) 5233 \({}^{\mathrm{a}}\) & 8252 \(\pm\) 497 \({}^{\mathrm{a}}\) \\ Ethyl decanoate & 1647 & A & grape & 158,110 \(\pm\) 38,375 \({}^{\mathrm{c}}\) & nd \({}^{\mathrm{a}}\) & 12,027 \(\pm\) 2527 \({}^{\mathrm{b}}\) \\ Methyl benzoate & 1656 & A & Prune, lettuce, & 155,0154 \(\pm\) 481,956 \({}^{\mathrm{b}}\) & 48,103 \(\pm\) 6285 \({}^{\mathrm{a}}\) & 175,374 \(\pm\) 15,723 \({}^{\mathrm{a}}\) \\ Methyl salicate & 1795 & A & Peppermit & 6,075,487 \(\pm\) 797,505 \({}^{\mathrm{b}}\) & 50,712 \(\pm\) 10,993 \({}^{\mathrm{a}}\) & 298,455 \(\pm\) 82,070 \({}^{\mathrm{a}}\) \\ \hline \hline \end{tabular} \({}^{\star}\) For identification (ID), A stands for mass spectrum and RI agreeing with standards, and B stands for mass spectrum agreeing with mass spectral data base and RI agreeing with the literature data. \({}^{\star}\) Aromatic description was performed using Flavornet [27], Perrobase [28] and NIST Mass Spectrometry Data Center [29]. \({}^{\star}\) Different letters indicate significant differences among the hybrids for a particular VOC using ANOVA, followed by a Fisher LSD test (\(p\leq 0.05\)). *** nd stands for ’not detected’ and ni stands for ’no information’.  
\end{table}