## 3 Results and Discussion
### Aromatic Profile
The AbHb22 samples showed four specific compounds (2-methylpent-1-en-3-one; Pentane-2,3-dione; Ethyl octanoate and Ethyl (methylthio) acetate) and the AbH22 samples contained four specific compounds (Propyl acetate; Isobutyl acetate; Ethylbenzene and 1,3-xylene). The year effect seemed less important on the aromatic profile, since only one compound was specific to 2021: acetoin. This compound is not characteristic of fruits. It is a compound that is more often found in dairy products with a buttery odor. Its presence in our sample could indicate the start of lactic fermentation during fruit storage or transport. In terms of chemical families, around half the compounds identified were esters, a quarter were carbonyl compounds (aldehydes and ketones), a tenth were aromatic hydrocarbons, and another tenth were alcohols. This fruit therefore falls into the category of fruits with dominant esters. The studies carried out by [PERSON] and [PERSON] [74] on \begin{table}
\begin{tabular}{c c c} \hline
**Aroma Compound** & **Odor Description** & **References** \\ \hline Hydrocarbons & & & \\
1,2-dimethoxybenzene & Smoky & [70] \\
**1-methoxy-4-propylenebenzene** * & Anise-type odor with a sassafras undertone & [60] \\ Limonene & Pleasant, lemon-like odor free from camphoraceous and turpentine-like odor & [60] \\
1-Methyl-3-propan-2-ylbenzene & Citrus & [62] \\ Ethylbenzene & Strong & [63] \\
1,3-xylene & Sweet & [71] \\ Estragole & Reminiscent of anise with a corresponding sweet taste & [60] \\ \hline Carboxylic acids & & \\ Acetic acid & Sharp, pungent, vinegar, cheesy, fatty, sour & [57] \\ \hline \end{tabular}
\end{table} 
Table 4: _Cont._  
\begin{table}
\begin{tabular}{c c c c c c c c c} \hline  & & & \multicolumn{3}{c}{**Concentration**} & \multicolumn{3}{c}{**Evaluation of the**} \\  & & & **(\# eq. 3-Heptanol\(\cdot\)kg\({}^{-1}\) FM)** & & \multicolumn{3}{c}{**Odor Threshold**} & \multicolumn{3}{c}{**Odor Activity Value**} \\ \hline
**KI Lit. ** & **KI Cal. ** & **Aroma Compounds** & & & & & \\
**(Match Factor \(>\) 80\%)** & **AbM22** & **AbHb22** & **AbHa22** & **(\#g\(\cdot\)kg\({}^{-1}\))** & **AbM22** & **AbHb22** & **AbHa22** \\ \hline
888 & 892 & Ethyl Acetate & 353 (34) b  & 11 (12) a [ENDFOOTNOTE] & 411 (31) b  & 3300 i [FOOTNOTE:i]Footnote b: 1.07 & 0.003 & 0.125 \\
932 & 928 & Ethanol & 92 (12) c  & 212 (1) b  & 200,000 f  & -0.001 & 0.001 & 0.001 \\
1036 & 1035 & Ethyl butyrate & 13 (2) b  & 26 (2) a [ENDFOOTNOTE] & 15 (1) b  & 0.18 g  & 72.2 & 144.4 & 83.3 \\
1052 & 1052 & Ethyl & 18 (2) c  & 41 (4) b  & 53 (5) a [ENDFOOTNOTE] & 0.006 h  & 3000 & 6833 & 8833 \\
1123 & 1128 & 3-methylbutytical & & \(<\)2.9 & \(<\)2.9 & 20 (2) & 3 i  & - & - & 6.7 \\  & & & & & & & \\several exotic tropical fruits indicate that, in general, esters and terpenes are the most abundant chemical groups in aroma compounds. As can be seen in Table 5, among the 14 aroma compounds quantified, 11 compounds were detected and quantified in the three areas. However, regarding the three compounds 3-methylbutyl acetate (found only in the Huila area), Heptan-4-ol (found only in the Malanje-AbM area), and 1-methoxy-4-propylbenzene (found only in the Huambo-AbHb22 and Huila-AbHa22 areas), they were present throughout the areas, but below the limit of quantification in some cases. However, when we looked at their Odor Activity Value (OAV), we could see that they did not make a major contribution to the fruit aroma. In contrast, the ethyl 2-methylbutanoate and ethyl butyrate, responsible for green, fruits, apple, strawberry, and pineapple pleasant notes, and found in all the loengo fruits, seemed to have a greater contribution to the fruit aroma given their higher OAV. [PERSON] et al. (2019) argued that aroma compounds with OAVs greater than 1 can be considered to contribute significantly to the aroma of the product. Aroma compounds are of course essential for the organoleptic quality of foods (odor and flavor). In the case of fruits, they can also contribute to resistance against microbial attacks.