## 3 Results and Discussion
### Profiles of Volatiles  
#### 3.4.1 Fatty Acid-Derived Volatiles  
Fatty acid-derived volatiles were considered to be the main component in Cabernet Sauvignon berries which caused the unpleasant herbaceous flavor, such as green peppers, in wine [39]. Thirty-two fatty acid-derived volatiles were identified and quantified in Cabernet Sauvignon berries from 2017 to 2019: fourteen straight-chain alcohols, nine straight-chain esters, seven straight-chain carbonyls, and two straight-chain acids (Table 4). C6 compounds, such as 1-hexanol, 2-hexen-1-ol, hexanoic acid, ethyl ester, and hexanal, were increased after leaf removal treatments in three years (particularly in 2017). Straight-chain alcohols such as 2-Penten-1-ol, 1-Hexanol, and 2-Hexen-1-ol were decreased in 2018 and 2019 after leaf removal in different periods. In addition, straight-chain carbonyls such as 2-Octanone was decreased in 2018 and 3-Octanone was decreased in 2017 and 2018. In the total fatty acid-derived volatiles, there was a significant decrease in 2018 and 2019 compared to CN after leaf removal treatment in different periods. Therefore, leaf removal can reduce the content of C6 compounds to a certain extent, thereby reducing the herbaceous flavor of wine. 1-Hexanol and 2-hexen-1-ol were the major straight-chain aliphatic alcohols identified in 2017 and 2019, while 2-hexen-1-ol in 2018 (66.68 \(\pm\) 1.83 to 128.75 \(\pm\) 13.53 \(\upmu\)g/L with different treatments) was less than the other two years (1030.78 \(\pm\) 7.58 to 3591.93 \(\pm\) 13.22 \(\upmu\)g/L in 2017 and 2453.03 \(\pm\) 11.63 to 4462.67 \(\pm\) 84.20 \(\upmu\)g/L in 2019). Among the straight-chain aliphatic alcohols, 1-hexanol, 2-hexen-1-ol, 1-nonanol, and 2-nonanol were increased in LR-BF and LR-AF berries in 2017. In 2018, 1-pentanol (90.49 \(\pm\) 3.62 \(\upmu\)g/L), 2-penten-1-ol (47.07 \(\pm\) 0.91 \(\upmu\)g/L), 2-nonanol (225.97 \(\pm\) 9.52 \(\upmu\)g/L), 2-octanol (84.81 \(\pm\) 1.69 \(\upmu\)g/L), 1-octen-3-ol (105.08 \(\pm\) 1.35 \(\upmu\)g/L), and 3-nonen-1-ol (58.85 \(\pm\) 1.96 \(\upmu\)g/L) concentration were high in LR-BF and 2-octanol (78.84 \(\pm\) 1.82 \(\upmu\)g/L) was high in LR-AF. Similarly, 2-octanol (72.57 \(\pm\) 1.32 \(\upmu\)g/L), 1-octen-3-ol (122.58 \(\pm\) 3.35 \(\upmu\)g/L), and 3-nonen-1-ol (55.33 \(\pm\) 3.52 \(\upmu\)g/L) were high in LR-V in this year. In addition, a number of straight-chain aliphatic alcohols such as 2-Penten-1-ol, 1-Hexanol, and 2-Hexen-1-ol in 2018 and 2019 were decreased after leaf removal in different period. In 2019, 1-pentanol, 2-nonanol, and (62)-nonen-1-ol were increased in LR-BF and LR-V, whereas most alcohols were decreased in 2019. Figure 2: The anthocyanin (**A**), flavonoids (**B**), tartaric esters (**C**), and total phenols (**D**) concentration in Cabernet Sauvignon berries exposed to CN, LR-BF, LR-AF and LR-V in three years (2017, 2018, 2019). LR-BF: leaf removal at 10 days before flower, LR-AF: leaf removal at 35 days after flowers, LR-V: leaf removal at veraison. Different letters indicate significant differences (\(p<0.05\)) among treatments using one-way ANOVA with the least significant different (LSD) test used to examine. \begin{table}
\begin{tabular}{c c c c c c c c c c c c c} \hline  & \multicolumn{4}{c}{**2007**} & \multicolumn{4}{c}{**2008**} & \multicolumn{4}{c}{**2008**} & \multicolumn{4}{c}{**2009**} \\ \hline
**Compressed graph** & **CN** & **LR-BF** & **LR-BF** & **LR-BF** & **CN** & **LR-BF** & **LR-BF**  
Straight-chain aliphatic esters in Cabernet Sauvignon berries were not consistent in three years. In 2017, four straight-chain aliphatic esters were detected, namely acetic acid hexyl ester, acetic acid nonyl ester, acetic acid methyl ester, and hexanoic acid ethyl ester. LF-BF significantly decreased the acetic acid nonyl ester (8.74 \(\pm\) 0.36 \(\upmu\)g/L) content compared with CN (10.79 \(\pm\) 1.45 \(\upmu\)g/L). In 2018, nine straight-chain aliphatic esters were detected.