## 3 Discussion  
To our knowledge, there is little available information about the study of the volatile composition of table grapes in the scientific literature, neither is there a local contribution from Turkey, whose viticultural production is of the utmost importance as a world supplier. Based on the results exposed, \(\beta\)-ionone presented the highest odor activity value (OAV) in Italia and Bronx Seedless table grapes, which coincided with the findings exposed by [PERSON] et al. (2015). These authors concluded that \(\beta\)-ionone and octanal may be useful indicators for the improvement of breeding in table grapes. Bronx Seedless grapes presented a higher OAV for (Z)-3-hexneal and cedrol than Italia grapes. These volatile compounds present aromatic descriptors related to green aromas, such as grass and camphor (Table 8). Based on this, it is probable that to achieve better aromatic quality, Bronx Seedless should be harvested later than Italia. Bronx Seedless is characterized by its foxy taste, whereas Italia by its Muscat aroma. Methyl anthranilate is considered the most important contributor to its foxy aroma, but this compound is not necessarily identified by SPME due to its high boiling point and low volatility ([PERSON] et al., 2016; [PERSON] et al., 2016). In this way, methyl anthranilate was not detected in Bronx Seedless and Italia table grapes in the present study. [PERSON] et al. (2012) reported that foxy aroma varieties presented lower contents of D-limonene, (E)-\(\beta\)-ocimene, geraniol, \(\alpha\)-terpineol, neral, terpinolene, geranic acid, linalool, nerol, citronellol, geraniol, (Z)-\(\beta\)-ocimene, nonanal \begin{table}
\begin{tabular}{l c c c c c c} \hline \hline
**Volatile Compounds** & **Italia** & **OAV** & **Bronx** & **OAV Bronx** & **Odor** & **Aroma Descriptor** \\  & & **Italia** & **Seedless** & **Seedless** & **Threshold a ** & **Aroma Descriptor** \\ \hline _Esters_ & & & & & & Pineapple, fruity, solvent, anise, \\ Ethyl acetate & 33.92 & 0.01 & 22.65 & 0.00 & 5000 & balsamic \\ Ethyl propionate & 30.49 & 3.05 & 29.32 & 2.93 & 10.0 & Banana, apple \\ Ethyl isobutyrate & 35.09 & 350.9 & 27.14 & 271.43 & 0.1 & Fruity \\ Propyl acetate & 34.43 & 0.01 & 40.01 & 0.01 & 4700 & Celery \\ Ethyl butyrate & 46.10 & 46.10 & 43.79 & 43.79 & 1.0 & Fruity \\ Ethyl & & & & & & \\
3-methylbutanoate & 30.44 & 304.40 & 28.55 & 285.50 & 0.1 & Fruity \\ Butyl acetate & 13.96 & 0.21 & 10.68 & 0.160 & 66 & Fruity \\ Ethyl pentanoate & 30.44 & 20.29 & 28.55 & 19.03 & 1.5 & Grass \\ Ethyl hexanoate & 13.96 & 13.96 & 10.68 & 10.68 & 1.0 & Fruity, green apple, banana, wine-like, \\  & & & & & & & brandy \\ Hexyl acetate & 31.68 & 0.05 & 28.91 & 0.04 & 670 & Apple, floral, fruity, banana, pear, \\  & & & & & & brandy \\ (Z)-3-Hexenyl acetate & 57.72 & 0.08 & 55.63 & 0.07 & 750 *  & * Fruity, green leaves [ENDFOOTNOTE] \\ Ethyl heptanoate & 153.89 & 76.95 & 164.19 & 82.09 & 2.0 & Wienlike, brandy, fruity \\ Ethyl octanoate & 315.87 & 1.63 & 319.41 & 1.65 & 194 & Sweet, floral, fruity, banana, pear, \\ Ethyl & & & & & & brandy \\
3-hydroxybutyrate & & & & & & \\ _Aldehydes_ & & & & & & \\
2-Methylbutanal & 32.88 & 25.29 & 38.48 & 29.60 & 1.3 *  & * Green, malty [ENDFOOTNOTE] & * Green, malty [ENDFOOTNOTE] & 3-Methylbutanal & 28.18 & 140.90 & 37.00 & 185.02 & 0.2 *  \\ Pentanal & 22.73 & 1.89 & 33.59 & 2.80 & 12.0 & Fat, green \\ Octanal & 39.11 & 55.87 & 45.92 & 65.60 & 0.7 & Honey, green, fatty, fruity, citrus, lemon, \\ Nonanal & 43.68 & 43.68 & 55.92 & 55.92 & 1.0 & Fat, citrus, green, fruity \\ (E)-2-Octenal & 26.19 & 8.73 & 28.67 & 9.56 & 3.0 *  & * Green, nut, fat \\ Benzaldehyde & 51.02 & 0.15 & 45.89 & 0.13 & 350 & Sweet, fruity, roasted, almond, fragrant, \\  & & & & & burnt sugar & \\ \hline \hline \end{tabular}
\end{table}