## 3 Results and Discussion
### Volatile Profile and Composition
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Code**} & \multirow{2}{*}{**Compounds \(\ddagger\)**} & \multirow{2}{*}{**Material \(\gamma\)**} & \multirow{2}{*}{**RT (min)**} & \multicolumn{2}{c}{**Retention Indexes \({}^{\ddagger}\)**} & \multirow{2}{*}{**Descriptors \(\ddagger\)**} \\ \cline{3-3} \cline{5-6}  & & & & & **Exp** & & **Lit** \\ \hline V1 & hexanal & F, J, Q & 6.76 & 830 & 835 & Fatty, green \\ V2 & furfurral & F, J, Q & 8.58 & 894 & 899 & Almond, woody \\ V3 & 3-hexen-1-ol & F, J, Q & 8.85 & 902 & 905 & Banana \\ V4 & 1-hexanol & F, J, Q & 9.11 & 909 & 912 & Green, herbaceous \\ V5 & 3-heptanone & F, J, Q & 9.81 & 927 & 923 & Green, fruity, fatty \\ V6 & \(\alpha\)-pinene & F & 10.13 & 935 & 937 & Woody \\ V7 & \(\beta\)-pinene & F, Q & 12.47 & 995 & 998 & Woody \\ V8 & 2-heptenal & F, J, Q & 12.99 & 1007 & 904 & Apple, lemon, green, spicy \\ V9 & 3-octanone & F, J, Q & 13.33 & 1015 & 1024 & Banana, berry, spicy, green \\ V10 & \(\alpha\)-terpinene & J, Q & 14.12 & 1032 & 1034 & Berry, lemon, vegetable \\ V11 & octanal & F, J, Q & 14.52 & 1042 & 1029 & Honey, fruity, fatty, citrus \\ V12 & hexyl acetate & F, J, Q & 14.57 & 1042 & 1042 & Apple, cherry, floral, pear \\ V13 & limonene & F, J & 14.75 & 1046 & 1046 & Lemon, orange, citrus \\ V14 & 1-octanol & F & 15.75 & 1068 & 1123 & Citrus, fatty, woody \\ V15 & 2-ethyl-1-hexanol & F, Q & 15.83 & 1069 & 1070 & Oily, rose, sweet \\ V16 & linalool oxide & J & 17.82 & 1112 & 1114 & Floral \\ V17 & linalool & F, J, Q & 19.08 & 1138 & 1142 & Lemon, orange, floral \\ V18 & nonanal & F, J & 19.29 & 1142 & 1154 & Apple, coconut, grape \\ V19 & ethyl octanoate & F & 22.95 & 1218 & 1231 & Apricot, floral, pear \\ V20 & terpinen-4-ol & F & 23.18 & 1222 & 1226 & Citrus, woody, herbaceous \\ V21 & 5-HM & F, J, Q & 28.84 & 1340 & 1362 & Butter, caramel, musty \\ V22 & \(\beta\)-dansaconeone & F, J & 33.46 & 1438 & 1459 & Apple, herbaceous, woody \\ V23 & \(\alpha\)-gurjunene & F & 33.64 & 1442 & 1436 & Woody \\ \hline \hline \end{tabular}  
* \(\gamma\) F = fig; J = jujube; Q = quintce; \({}^{\ddagger}\) RT = retention time; Exp = experimental; Lit = literature. \({}^{\ddagger}\) National Institute of Standards and Technology, NIST (2020); S/AFC (2012).  
\end{table} 
Table 2: Retention indices and sensory descriptors of the volatile compounds in smoothies prepared by blending pomegranate juice with fig, jujube, or quintce purée. Eleven compounds were common in all 3 types of smoothies (fig, jujube, and quince), including for instance hexanal, furfural, 3-heptanone, hexyl acetate, linalool and HMF (Table 2). At the beginning, statistics were preformed individually for each type of smoothie because of the completely different nature of the products under study, and later, the effect of puree fruit was also analyzed. Table 3 shows the relative abundance of the volatile compounds, grouped by chemical family, in the smoothies prepared with the 2 pomergnate cultivars (_Mollar de Elche_ and _Wonderful_) and 3 fruits puree (figs, jujubes and quinces) for 2 ratios puree:juice (40:60 and 60:40). To make the discussion of this section easier, the pomergnate volatile compounds have been grouped into 7 chemical families:  
1. Alcohols (ALCs): 3-hexen-1-ol (V3), 1-hexanol (V4), 1-octanol (V14), and 2-ethyl-1-hexanol (V15);
2. Aldehydes (ALDs, total aldehydes): hexanal (V1), 2-heptenal (V8), octanal (V11), and nonanal (V18);
3. Esters (ESTs): hexyl acetate (V12), and ethyl octanoate (V19);
4. Furans (FURs): furfural (V2), and 5-HMF (V21);
5. Ketones (KETs): 3-heptanone (V5), 3-octanone (V9), and \(\beta\)-damascenone (V22);
6. Terpenes (TEs): \(\alpha\)-pinene (V6), \(\beta\)-pinene (V7), \(\alpha\)-terpinene (V10), limonene (V13) and \(\alpha\)-gurjunene (V23);
7. Terpenoids (TOs): linalool oxide (V16), linalool (V17), and terpinen-4-ol (V20).