## 3 Results and Discussion
### Volatile Flavor Components of green Lover Chips with RFS  
The results of analyzing the volatile flavor components of green lover chips (GLC) made without RFS and gLC (GLCR) made with RFS are shown in Table 5 and Figure 5. In total, 58 volatile flavor components were detected and identified as the following groups: 19 aldehydes, 18 N-containing compounds, 13 ketones, 4 S-containing compounds, 2 alcohols, and 2 aromatic hydrocarbons. However, N-containing compounds in RFS were the most numerous with 5 compounds, followed by aldehydes (4), S-containing compounds (3), and ketones (3), while in gLC, there were 16 aldehydes, 8 ketones, and 3 alcohols. These carbonyl compounds accounted for most of the identified compounds (29). On the other hand, in gLCR, N-containing compounds were detected the most, with 15 compounds, followed by aldehydes and ketones, with 5 compounds each. \begin{table}
\begin{tabular}{l c c c c} \hline \hline
**Compounds by Classification** & **RI 1** & **Identification Method** & **RFS** & **GLC** & **GLCR** \\ \hline Aldehydes (19) & - & - & 6.43 \(\pm\) 2.28 & 3250.57 \(\pm\) 649.28 & 1260.75 \(\pm\) 217.98 \\ \hline
3-Methylbutanal & 900 & RI, MS 2 & - 3 & 655.18 \(\pm\) 63.84 4 & 833.81 \(\pm\) 84.29 \\ Hexanal & 1064 & RI, MS & - & 447.72 \(\pm\) 133.69 & - \\ Heptanal & 1169 & RI, MS & - & 66.60 \(\pm\) 0.00 & - \\ Octanal & 1279 & RI, MS & 0.91 \(\pm\) 0.38 & 32.29 \(\pm\) 1.87 & - \\ (E)-2-Hepmetal & 1305 & RI, MS & - & 286.23 \(\pm\) 88.31 & - \\ (E)-5-Methyl-2-isopropyl-2-hexanal & 1346 & MS & - & - & 0.58 \(\pm\) 0.10 \\ Nonanal & 1381 & RI, MS & 4.49 \(\pm\) 1.65 & 131.28 \(\pm\) 28.10 & 68.22 \(\pm\) 15.92 \\ (E)-2-Octenal & 1410 & RI, MS & - & 117.13 \(\pm\) 30.61 & - \\ \(a\)-Cyclocitral & 1418 & RI, MS & - & 42.25 \(\pm\) 23.17 & - \\ (E,E)-2-4-Hepndienal & 1471 & RI, MS & - & 243.08 \(\pm\) 23.64 & - \\ Benzaldehyde & 1498 & RI, MS & - & 730.20 \(\pm\) 112.15 & - \\ (E)-2-Nonneal & 1513 & RI, MS & - & 73.66 \(\pm\) 26.61 & - \\ 5-Methylfurfurtal & 1544 & RI, MS & 0.21 \(\pm\) 0.02 & - & - \\ (E,Z)-2,6-Nonadienal & 1565 & RI, MS & - & 50.70 \(\pm\) 16.48 & - \\ Safarani & 1630 & RI, MS & - & 266.97 \(\pm\) 75.80 & 347.63 \(\pm\) 114.01 \\ (E,E)-2,4-Nonadienal & 1677 & RI, MS & - & 52.55 \(\pm\) 13.79 & - \\ 4-Ethylbenzaldehyde & 1682 & RI, MS & - & 50.85 \(\pm\) 9.93 & - \\ 2.4-Dimethylbenzaldehyde & 1781 & MS & 0.82 \(\pm\) 0.23 & - & - \\ 5-Methyl-2-phenyl-2-hexanal & 2054 & MS & - & 3.88 \(\pm\) 1.29 & 10.51 \(\pm\) 3.66 \\ \hline Ketones (13) & - & - & 0.88 \(\pm\) 0.13 & 763.67 \(\pm\) 220.32 & 556.16 \(\pm\) 237.84 \\ \hline
2-Heptanone & 1167 & RI, MS & - & 194.81 \(\pm\) 4.77 & - \\ \(d\)-Methyl-3-heptanone & 1236 & RI, MS & - & 45.40 \(\pm\) 21.50 & - \\ Hydroxyacetone & 1277 & RI, MS & 0.09 \(\pm\) 0.00 & - & - \\ 2,2,6-Trimethylcyclohexanone & 1300 & MS & - & 54.25 \(\pm\) 16.04 & 33.19 \(\pm\) 16.49 \\ 6-Methyl-5-hepten-2-one & 1322 & RI, MS & 0.27 \(\pm\) 0.06 & 100.04 \(\pm\) 36.45 & - \\ 2-Decanoic & 1474 & RI, MS & - & 137.65 \(\pm\) 56.04 & - \\ Octa-3,5-dien-2-one & 1548 & RI, MS & - & 160.96 \(\pm\) 45.65 & - \\ 6,10-Dimethyl-5,9-undecadien-2-one & 1831 & MS & 0.52 \(\pm\) 0.07 & - & - \\ \(a\)-Ion & 1836 & RI, MS & - & - & 114.44 \(\pm\) 44.58 \\ Geranylacetone & 1841 & RI, MS & - & - & 42.56 \(\pm\) 14.19 \\ \(g\)-Ionome & 1923 & RI, MS & - & - & 346.14 \(\pm\) 149.95 \\ 5,6-Epoxy-\(\beta\)-ionone & 1968 & MS & - & 62.07 \(\pm\) 39.29 & - \\ 6,10,14-Trimethyl-2-pentadecanone & 2115 & RI, MS & - & 8.49 \(\pm\) 0.58 & 19.83 \(\pm\) 12.63 \\ \hline \hline \end{tabular}
\end{table} 
Table 4: Volatile flavor compounds in reaction flavor solution (RFS), green lover chip made without RFS (GLC) and with RFS (GLCR) (ng/g). In particular, among the identified aldehydes, linear C\({}_{6}\)\(\sim\)C\({}_{10}\) series alkalanals, alkenals, and alkaladienals were detected only in gLC, except for nonanal.