## 2 Results
### Content of Other Esters and Aldehydes along Ripening in Italia and Bronx Seedless Table Grapes
\begin{table}
\begin{tabular}{l c c c c c c c c} \hline  & **2-Heptanol** & **1-Octan-3-ol** & **Heptanol** & **2-Ethyl** & **Octanol** & **Nonanol** & **Benzyl** & **Phenylethyl1-** \\  & **Acetate** & **Propionate** & **Isobutyrate** & **Acetate** & **Bulyrate** & **Methylbutanoate** & **Acetate** & **Pentanoate** & **Hexanoate** & **Acetate** \\ \hline
**Variety (V)** & & & & & & & & & & \\ Italia & 33.31 a & 55.69 a & 23.39 a & 10.87 a & 3.58 a & 10.44 b & 13.18 a & 15.24 a \\ Bronx Seedless & 33.80 a & 66.68 b & 27.00 b & 15.47 a & 3.39 a & 9.62 a & 12.06 a & 31.06 b \\
**Phenological stage (S)** & & & & & & & & \\ BBCH-77 & 25.31 a & 43.89 a & 26.49 a & 9.93 a & 2.63 a & 7.57 a & 9.06 a & 17.47 a \\ BBCH-79 & 28.15 b & 49.68 ab & 25.96 a & 11.05 a & 2.93 ab & 8.42 b & 10.25 a & 19.42 a \\ BBCH-81 & 31.30 c & 56.24 b & 25.44 a & 12.29 a & 3.25 b & 9.36 c & 11.60 ab & 21.60 a \\ BBCH-83 & 34.81 d & 63.67 c & 24.93 a & 13.66 a & 3.62 c & 10.40 d & 13.13 bc & 24.01 a \\ BBCH-85 & 38.71 e & 72.07 d & 24.43 a & 15.19 a & 4.02 d & 11.57 e & 14.86 cd & 26.71 a \\ BBCH-89 & 43.05 f & 81.58 e & 23.94 a & 16.90 a & 4.47 e & 12.87 f & 16.83 d & 29.70 a \\
**Significance** \({}^{\rm a}\) & & & & & & & & \\ V & 0.5170 & 0.0000 & 0.00465 & 0.0686 & 0.0612 & 0.0000 & 0.1418 & 0.0000 \\ S & 0.0000 & 0.0000 & 0.9570 & 0.5738 & 0.0000 & 0.0000 & 0.0000 & 0.0000 & 0.2663 \\ V \(\times\) S & 1.0000 & 0.9188 & 1.0000 & 0.9997 & 0.9997 & 0.9163 & 0.9998 & 0.9744 \\ \hline \end{tabular}
\end{table} 
Table 5: Alcohols content (\(\rm{ug}\) L\({}^{-1}\)) of Italia and Bronx Seedless table grapes harvested in six different phenological stages (BBCH-77, BBCH-79, BBCH-81, BBCH-83, BBCH-85 and BBCH-89). Total Content of C6 Compounds, Alcohols, Esters, Fatty Acids, Aldehydes and Terpenes along Ripening in Italia and Bronx Seedless Table Grapes  
Figure 1 shows the total content of C6 compounds, alcohols, esters, fatty acids, aldehydes and terpenes obtained in Italia and Bronx Seedless grapes in the six different phenological stages. The most abundant family of volatile organic compounds were esters, followed by fatty acids, terpenes and C6 compounds. In this way, the most abundant individual volatile organic compounds found in Italia and Bronx Seedless were esters and fatty acids, such as hexanoic acid, ethyl 3-hydroxybutyrate, ethyl octanoate, octanoic acid and 2-hexenoic acid (Tables 1-7). The total content of C6 compounds, alcohols, esters, fatty acids, aldehydes and terpenes did not differ between the varieties along ripening except at the BBCH-89 stage. In this way, Italia grapes presented higher total C6 compounds content than Bronx Seedless grapes at the BBCH-89 stage. Odor Activity Values (OAV) of Volatile Compounds Detected and Quantified in Italia and Bronx Seedless Table Grapes at Harvest  
Table 8 shows the concentration of volatile compounds at harvest and their corresponding odor activity value (OAV), including their odor threshold and aroma descriptor. Based on the OAVs, \(\beta\)-ionone, which contributes to the balsamic, rose and violet aromatic profile of wines, presented the highest OAV, followed by ethyl isobutyrate (fruity), ethyl 3-methylbutanoate (fruity), (Z)-3-hexenal (grass) and cedrol (cool and canphor). The lowest OAVs were found in propyl acetate (celery), ethyl acetate (pineapple, fruity, solvent, anise and balsamic), benzyl alcohol (roasted, toasted, sweet and fruity), neral (fruity) and nerol oxide (oil and flower) compounds. Italia presented higher OAVs of \(\beta\)-ionone, ethyl isobutyrate and ethyl 3-methylbutanoate, and lower OAVs of (Z)-3-hexenal and cedrol than Bronx Seedless table grapes.