## 3 Discussion
\begin{table}
\begin{tabular}{c c c c c c c c c c} \hline
**S/No** & **RI** & **Volatile Compounds** & **Source** & **ID-M** & **Ion (m/z)** & **Formula** & **Precursor** & **Aroma Descriptor** \\ \hline
1 & 1227 & Ethyl hexanoate & Ester & 1 & 88 & C\({}_{8}\)H\({}_{6}\)O\({}_{2}\) & Linoleic acid \({}^{\rm F}\) & Fruity, apple-like \({}^{\rm e}\) \\
2 & 1432 & Ethyl octanoate & Ester & 2 & 74 & C\({}_{10}\)H\({}_{20}\)/O\({}_{2}\) & Linoleic acid, Linmic acid \({}^{\rm F}\) & Apple, fruity, sweet\({}^{\rm e}\) \\
3 & 1378 & Methyl octanoate & Ester & 2 & 88 & C\({}_{9}\)H\({}_{9}\)O\({}_{2}\) & Oleic acid \({}^{\rm A}\) & Fruity, citrus like \({}^{\rm e}\) \\
4 & 2035 & \(\gamma\)-Nonalactone & Ester & 2 & 85 & C\({}_{9}\)H\({}_{9}\)O\({}_{2}\) & Linoleic acid \({}^{\rm F}\) & Cocount, peach \({}^{\rm e}\) \\
5 & 975 & Pentanal & Aldehyde & 2 & 44 & C\({}_{9}\)H\({}_{9}\)O\({}_{2}\) & Linoleic acid, Archonomic acid \({}^{\rm E}\) & Fat, Green \({}^{\rm e}\) \\
6 & 1178 & Heptanal & Aldehyde & 2 & 44 & C\({}_{9}\)H\({}_{9}\)O\({}_{2}\) & Linoleic acid \({}^{\rm E}\), Oleic acid \({}^{\rm E}\) & Dry fish, solvent, smokey \({}^{\rm e}\) \\
7 & 1325 & (_E_)-2-Heptrenal & Aldehyde & 2 & 41 & C\({}_{9}\)H\({}_{20}\) & Linoleic acid \({}^{\rm E}\) & Fatty, soopy, tallow \({}^{\rm e}\) \\
8 & 1393 & Nonanal & Aldehyde & 1 & 57 & C\({}_{9}\)H\({}_{9}\)O\({}_{2}\) & Linoleic acid \({}^{\rm B}\) & Green, Fruity \({}^{\rm e}\) \\
9 & 1501 & Decanal & Aldehyde & 1 & 43 & C\({}_{9}\)H\({}_{9}\)O\({}_{2}\) & Oleic acid \({}^{\rm B}\) & Sweet, citrus, green \({}^{\rm e}\) \\
10 & 1497 & (_E_,_)-2-A-Heptrenal & Aldehyde & 2 & 81 & C\({}_{9}\)H\({}_{9}\)O\({}_{2}\) & Linolenic acid \({}^{\rm E}\) & Fatty, hay \({}^{\rm a}\) \\
11 & 1705 & (_E_,_)-2-A-Nonadenal & Aldehyde & 2 & 81 & C\({}_{9}\)H\({}_{9}\)O\({}_{2}\) & Linoleic acid \({}^{\rm D}\),E & Fatty, oily \({}^{\rm a}\) \\
12 & 1349 & 1-Hexanol & Alcohol & 2 & 56 & C\({}_{9}\)H\({}_{9}\)O\({}_{2}\) & NF & green \({}^{\rm a}\) \\
13 & 1395 & (_Z_)-3-Hexon-1-ol & Alcohol & 2 & 67 & C\({}_{9}\)H\({}_{9}\)O\({}_{2}\) & NF & Fruity, green \({}^{\rm a}\) \\
14 & 1449 & 1-Octen-3-ol & Alcohol & 1 & 57 & C\({}_{9}\)H\({}_{9}\)O\({}_{2}\) & Archdinonic acid \({}^{\rm D}\), Linoleic acid \({}^{\rm A}\) & Mushroom, fruity \({}^{\rm e}\) \\
15 & 1453 & 1-Heptrenal & Alcohol & 2 & 70 & C\({}_{9}\)H\({}_{9}\)O\({}_{2}\) & Oleic acid \({}^{\rm A}\) & Grape, sweet \({}^{\rm b}\) \\
16 & 1487 & 2-Ethyl-1-hexanol & Alcohol & 1 & 57 & C\({}_{9}\)H\({}_{9}\)O\({}_{2}\) & NF & Floral, sweet fruity \({}^{\rm b}\) \\
17 & 1555 & 1-Octanol & Alcohol & 1 & 56 & C\({}_{9}\)H\({}_{9}\)O\({}_{2}\) & Methyl Oleate \({}^{\rm B}\) & Citrus, rose \({}^{\rm c}\) \\
18 & 1614 & (_E_)-2-Octen-1-ol & Alcohol & 2 & 57 & C\({}_{9}\)H\({}_{9}\)O\({}_{2}\) & Oleic acid \({}^{\rm A}\) & Fatty, rancid \({}^{\rm a}\) \\
19 & 1657 & 1-Nonanol & Alcohol & 1 & 56 & C\({}_{9}\)H\({}_{9}\)O\({}_{2}\) & NF & Floral \({}^{\rm a}\) \\
20 & 1488 & 2-Nonanol & Alcohol & 2 & 45 & C\({}_{9}\)H\({}_{9}\)O\({}_{2}\) & NF & NF \\
21 & 1740 & Pentanoic acid & Acid & 2 & 60 & C\({}_{9}\)H\({}_{9}\)O\({}_{2}\) & Methyl Linoleic acid \({}^{\rm C}\) & Sweet \({}^{\rm a}\) \\
22 & 1847 & Hexanoic acid & Acid & 1 & 60 & C\({}_{9}\)H\({}_{9}\)O\({}_{2}\) & Methyl Linoleic acid \({}^{\rm C}\) & Rancid, Cheese, Fatty \({}^{\rm e}\) \\
23 & 1953 & Heptanoic acid & Acid & 1 & 60 & C\({}_{9}\)H\({}_{10}\)\({}_{2}\) & Methyl Linoleic acid \({}^{\rm C}\) & Sweety, cheeses \({}^{\rm d}\) \\
24 & 2060 & Octanoic acid & Acid & 1 & 60 & C\({}_{9}\)H\({}_{9}\)O\({}_{2}\) & Methyl Linoleic acid \({}^{\rm C}\) & Rancid, Cheese, Fatty \({}^{\rm e}\) \\
25 & 1416 & 3-Octen-2 one & Ketone & 2 & 55 & C\({}_{9}\)H\({}_{9}\)O\({}_{2}\) & Archdinonic acid \({}^{\rm E}\) & Green, fruity \({}^{\rm e}\) \\
26 & 1224 & 2-Pentyl Iran & Furan & 2 & 81 & C\({}_{9}\)H\({}_{9}\)O\({}_{2}\) & Linoleic acid \({}^{\rm B}\) & Fruity, green, sweet \({}^{\rm e}\) \\ \hline \end{tabular} Reported the precursor (fatty acids) of their respected volatile compounds (\({}^{\rm A}\) [PERSON] 1980; \({}^{\rm B}\) [PERSON], [PERSON], and [PERSON]. 1981; \({}^{\rm C}\) [PERSON] et al. 1986; \({}^{\rm D}\) [PERSON], [PERSON], and [PERSON] 1994; \({}^{\rm B}\) [PERSON] and [PERSON] 1992; \({}^{\rm B}\)[PERSON], [PERSON] and [PERSON], 2004; \({}^{\rm B}\) NF = not found. Retention indices (RI): Kovas RI was calculated based on the \(n\)-alkane series (C6-Cal0 on the poly (ethylene glycol)) (PG column) and the same chromatographic conditions. Among descriptors were obtained from \({}^{\rm B}\)-Flavor and human odor space \({}^{\rm e}\) the \(\rm LEM\) and odor database \({}^{\rm e}\) [[http://www.odor.org](http://www.odor.org)]([http://www.odor.org](http://www.odor.org)), at \({}^{\rm e}\)/hircom/index.html) and from reported literature (\({}^{\rm e}\)) [PERSON] & [PERSON], 2010; \({}^{\rm e}\) [PERSON] et al., 2017; \({}^{\rm e}\) [PERSON] et al., 2014; \({}^{\rm e}\) [PERSON] et al., 2016; \({}^{\rm e}\) [PERSON] et al., 2016; \({}^{\rm e}\) [PERSON] et al., 2016; identification method (D-M): 1, identified, mass spectrum and RI were in accordance with standards; 2, tentatively identified, mass spectrum matched in the standard NIST 2008 library and RI matched with NIST Standard Reference Database (NIST Chemistry WebBook). (\(m\)/z): The characteristic icon (\(m\)/z) was used for choosing the corresponding compound and evaluating the peak areas of them in order to avoid possible interference by other compounds.  
\end{table}