## 3 Results
### Amino Acid, VOCs and Aroma Profile of Antao Vaz White Wines
 & \(4.02\times 10^{8}\pm\) & \(1.27\times 10^{9}\pm\) & \(6.40\times 10^{8}\pm\) \\  & & & \(3.78\times 10^{8}\) & \(1.32\times 10^{8}\) & \(7.05\times 10^{8}\) \\ \hline
57 & Furfural & 1465 & (1458–1485) & \begin{tabular}{c} Wood, almond, \\ sweet, fruity, \\ followed, nut, bread, \\ caramel, \\ burnt [15; 16; 17] \\ \end{tabular}  & \(4.96\times 10^{8}\pm\) & \(8.21\times 10^{8}\pm\) & \(7.24\times 10^{8}\pm\) \\  & & & \(7.32\times 10^{7}\) & \(1.77\times 10^{8}\) & \(4.24\times 10^{7}\) \\ \hline
58 & 2-Methyl hexadecanal & 1695 & 1654 & \begin{tabular}{c} \(4.97\times 10^{7}\pm\) \\ \(1.38\times 10^{7}\) \\ \end{tabular}  & \(4.84\times 10^{7}\pm\) & \(4.83\times 10^{7}\pm\) \\  & & & \(1.38\times 10^{7}\) & \(2.97\times 10^{6}\) & \(3.89\times 10^{6}\) \\ \hline \multicolumn{5}{c}{Carboylic acids} & & & & \\ \hline
59 & \ \begin{tabular}{c} 2-Hydroxyoctanoic \\ acid \\ \end{tabular}  & 1749 & & \begin{tabular}{c} \(1.93\times 10^{7}\pm\) \\ \(5.73\times 10^{6}\) \\ \end{tabular}  & \(2.85\times 10^{7}\pm\) & \(1.97\times 10^{7}\pm\) \\  & & & \(5.73\times 10^{6}\) & \(3.04\times 10^{6}\) & \(4.88\times 10^{6}\) \\ \hline
60 & Cis-5-Dodecenoic acid & 1837 & & \begin{tabular}{c} \(1.75\times 10^{9}\pm\) \\ \(5.23\times 10^{8}\) \\ \end{tabular}  & \(1.88\times 10^{9}\pm\) & \(1.22\times 10^{9}\pm\) \\  & & & \(5.23\times 10^{8}\) & \(3.08\times 10^{8}\) & \(4.63\times 10^{8}\) \\ \hline
61 & Octanoic acid & (2083–2098) & \begin{tabular}{c} Fatty, unpleasant, \\ cheese, fatty acid, \\ harsh, rancid [1; 10] \\ \end{tabular}  & \(1.97\times 10^{10}\pm\) & \(2.00\times 10^{10}\pm\) & \(1.50\times 10^{10}\pm\) \\  & & & \(3.71\times 10^{9}\) & \(3.18\times 10^{9}\) & \(4.14\times 10^{9}\) \\ \hline \multicolumn{5}{c}{Relevant unknowns} & & & & \\ \hline
62 & Unknown 1 & & & \(4.19\times 10^{7}\pm\) & \(5.54\times 10^{7}\pm\) & \(4.58\times 10^{7}\pm\) \\  & & & \(5.37\times 10^{6}\) & \(1.44\times 10^{7}\) & \(1.03\times 10^{7}\) \\ \hline
63 & Unknown 2 & 1140 & & N/D & N/D & \(2.53\times 10^{7}\pm\) \\  & & & & \(4.52\times 10^{7}\pm\) & \(4.02\times 10^{7}\pm\) & \(4.69\times 10^{7}\pm\) \\  & & & \(6.75\times 10^{6}\) & \(2.79\times 10^{6}\) & \(2.97\times 10^{6}\) \\ \hline
65 & Unknown 4 & 1190 & & \(9.29\times 10^{7}\pm\) & \(7.84\times 10^{7}\pm\) & \(4.86\times 10^{7}\pm\) \\  & & & \(3.06\times 10^{7}\) & \(4.89\times 10^{7}\) & \(1.97\times 10^{7}\) \\ \hline
66 & Unknown 5 & 1227 & & \(1.80\times 10^{8}\pm\) & \(1.59\times 10^{8}\pm\) & \(1.76\times 10^{8}\pm\) \\  & & & \(1.38\times 10^{7}\) & \(1.87\times 10^Since esters were the most abundant compound family in the studied wines, the information obtained from the PCA, and for each chemical functional group, allow us to observe that, after higher alcohols, esters are known to be wine's second most crucial component of volatile aromas in these samples. Esters are also known to strongly contribute to the floral and fruity characteristics of the final product [42]. Ethyl esters were the largest group of VOCs in all Antao Vaz wines. They have a strong influence on wine aroma. They are usually found in high concentrations and contribute to wine aroma because they  
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**No** & **Compound** & **LRI** & \begin{tabular}{c} **LRI (Li)** \\ **References** \\ \end{tabular}  & **Aroma Descriptor** & **UM\({}^{\star}\)** & **Mix\({}^{\star}\)** & **T\({}^{\star}\)** \\ \hline
68 & Unknown 7 & 1244 & & \(\begin{array}{c}1.08\times 10^{7}\ \pm\\ 9.49\times 10^{6}\  
are the primary source of fruity aromas [9; 10; 27; 28; 29; 30]. Most esters in alcoholic beverages are secondary metabolites produced by yeast during alcoholic fermentation. Ethyl esters content depends on different factors, such as sugar content, fermentation temperature, aeration, and yeast strain [60]. In the present study, isoamyl acetate (6) and ethyl octanoate (16) were the prominent esters found, followed by ethyl decanoate (24).