## 4 Discussion
### Potential Key Odorants in the Brazilian Chimarnao Type  
The majority of the compounds found in both tea samples by both extraction techniques were previously identified in different types of mate tea samples in various relative concentrations [1; 2; 3; 8]. Nevertheless, some compounds reported to be within the 10 main compounds of mate teas [6] were not detected in these _chimarnao_ samples: octanoic acid, 1-octanol, and eugenol. Some odorants mentioned by [PERSON] et al. [3] within the major aroma contributors in different Argentinean mate samples were also not found in _chimarnao_ samples: vinylguaiacol <p->; guaiacol; 3-hexneal <Z>; 1-octen-3-ol; gernai; and eugenol. Other compounds present at considerable levels in these aged products showed low levels in the _chimarnao_ samples, e.g., hexanal; benzaldehyde; and 5-Hepten-2-one <6-methyl-5>. Important compounds, commonly found in different mate tea types, were also detected in the _chimarnao_ samples. Those that possess a low odor threshold and/or showed a large relative peak area in these samples are highly likely to integrate the odor profile of this product as well, e.g., linalool; terpineol <\(\alpha\)->; damascenone <(Z)-\(\beta\)->; nerol; gernaiol; damascone <(E)-\(\beta\)->; ionone <(E)-\(\alpha\)->; ionene <\(\alpha\)->; 2-decenal <(E)->; octanal; hexanal; decanal <n>; 2-ocetal <(E)->; cyclocitral <\(\beta\)->; 5-Hepten-2-one <6-methyl-5>; and gernaylactone <(E)->. On the other hand, numerous compounds not even reported, present at low levels, or not regarded as potential key odorants in studies involving other types of mate teas were found in the present research. Remarkable odorants among them, showing a considerably large relative peak area and/or a low odor threshold, were: phene <\(\alpha\)->; phene <\(\beta\)->; cymene <p->; limonene; eucalypt; ocimene <(E)-\(\beta\)->; isoborneol; damascone <(E)-\(\beta\)->; farresene <\(\alpha\)->; nerolidol; dendrolasin; phytol; and squalene. Approximately 50% (41 out of 85 compounds) of all the compounds identified in this research were detected only in _chimarnao_ but not in other types of mate teas: oxime-metoxy-phenyl; camphene; ocimene <(E)-\(\beta\)->; fenchone; isoborneol; pinocarveol <trans>; verbenol <trans>; camphor; menthene; menthol; estragole; terpinen-4-ol; carvone; ionene, <\(\alpha\)->; 1H-2-indenone,2,4,5,6,7,7a-hexahydro-3-(1-methylethyl)-7a-methyl; anethole; carvacrol; safrole (just in one sample of this research); copaene <\(\alpha\)->; elemene <\(\beta\)->; damascen <(E)-\(\beta\)->; caryophyllene <(E)-\(\beta\)->; aromadrendrene; muurolee <\(\gamma\)->; muurolea <(14),5-diene <trans>; farresene <\(\alpha\)->;cadinene <y->; dendrolasin; spathulenol; cyanophyllene oxide; guaio! ; hexadecane <n->; cadinol <\(\alpha\)->; tetradecanoic acid; hexahydrofanesylacetone; farnesylacetone <(5E,9E)->; methyl hexadecanoate; palmitic acid; methyl lionelate; 9-tricosene <(Z)->; tricosane; and squalene. The vast majority of these compounds are terpenoids (isoprenoids). These odorants are, potentially, keys to differentiating and characterizing the volatiles specific to this product, which consumers recognize by and appreciate for its fresh and non-mature (non-aged) flavor [8]. [PERSON] et al. [2] analyzed samples of Brazilian 'green mate' (supposedly also of the Brazilian _chimarrio_ type) and 'cha-mate' (roasted), both from the same batch of raw materials and reported about volatile compounds in both samples. Some of the major compounds in the non-roasted samples are in accordance with those found in the present research and were lower or absent in the roasted samples, namely: pinene <\(\alpha\)->; myrcene; limonene; linalool; terpineol <\(\alpha\)->; geraniol; 2-decneal <(E)->; damascone <(E)-\(\beta\)->; and methyl hexadecanoate. These findings reinforce their presence in the list of typical major volatile compounds in this product. In sum, a long list of compounds might be associated with the unique freshness of the Brazilian _chimarrio_ mate tea.