## 3 Results and Discussion
\begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline
**Chem. Family \({}^{*}\)** & **KI MXT-5 \({}^{*}\)** & **KI MXT-1701 \({}^{b}\)** & **Possible Matched Compounds** & **Sensory Descriptors \({}^{**}\)** & **WG** & **BG-C** & **BG-P** & **BG-S** \\ \hline Al. & 558 & 657 & 1-propanol & Fruity, musty, alcoholic & x & & & \\ \hline S & 585 & 610 & \begin{tabular}{c} 2-methyl-2- \\ propenethiol \\ \end{tabular} & Alcoholic, bitter, unpleasant & & x & & \\ \hline K & 586 & 690 & Butane-2-3-dione & Strong, pungent, fruity & x & & \\ \hline Al. & 613 & 722 & 2-methyl-1-propanol & Unpleasant, alcoholic, bitter & & & x \\ \hline K & 639 & 843 & \begin{tabular}{c} 1-hydroxy-2- \\ propenone \\ \end{tabular} & Caramelized, sweet & & x & & \\ \hline Oth. & 640 & 704 & 1-butanamine & Ammoniacal & x & & \\ \hline Al. & 665 & 812 & Pent-1-en-3-ol & Burnt, green, grassy, butter & & x & \\ \hline Al. & 669 & 795 & 2-butanol & Harsh, fermented, alcoholic & & x & x \\ \hline K & 702 & 782 & 2,3-pentanedione & Pungent, oily, fruity & x & & \\ \hline K & 712 & 828 & Acetoin & Sweet, woody, butter & x & x & & x \\ \hline Oth. & 714 & 748 & 2-ethylfuran & Burnt, acidic, sweet & & x & x \\ \hline Oth. & 765 & 975 & \begin{tabular}{c} 2-methylo-propanoic acid \\ \end{tabular} & Sharp, acidic, fatty, & x & x & x & x \\ \hline Al. & 800 & 896 & 2-hexanol & Fruity, fatty & x & x & & x \\ \hline E & 804 & 849 & Ethyl butyrate & Caramelized, fruity & & & x \\ \hline S & 818 & 866 & \begin{tabular}{c} 3-methyl-2-butene-1- \\ thiol \\ \end{tabular} & Onion, smokey, sulfurous & x & x & x & \\ \hline S & 822 & 879 & 1-pentanehiol & Garlic, strong, sulfutous & x & & \\ \hline S & 843 & 992 & \begin{tabular}{c} 2-methylo- \\ ethanol \\ \end{tabular} & Sulfurous & & x & x & x \\ \hline S & 850 & 1071 & Dimethyl sulfoxide & Sharp, green, fruity & x & & \\ \hline S & 869 & 930 & 2-methyl-3-furanthiol & Onion, spicy, sulfurous & x & x & x & x \\ \hline S & 879 & 1023 & 2-furanmethanol & \begin{tabular}{c} Bread, caramelized, \\ fermented \\ \end{tabular} & x & x & & \\ \hline E & 881 & 948 & Isoamyl acetate & Pleasant, fresh, fruity, apple & x & & \\ \hline K & 889 & 981 & 2-heptanone & Gaseous, musty, spicy, soapy & x & & \\ \hline E & 895 & 956 & Propyl butanoate & Fruity & x & x & \\ \hline Ald. & 922 & 931 & Alfa-pinene & Harsh, aromatic & & x & x & x \\ \hline Oth. & 931 & 1012 & \begin{tabular}{c} 2,3-dimethyl- \\ pyrazine \\ \end{tabular} & Green, butter, caramelized & & x & x & x \\ \hline S & 955 & 1032 & Dimethyl trisulfide & Onion, aliaecous, sulfurous & x & x & x \\ \hline S & 979 & 1100 & \
\begin{tabular}{c} Ethyl \\ (methylthio)-acetate \\ \end{tabular} & Fruity, green, sulfurous & x & & x & \\ \hline K & 991 & 1081 & 2-octanone & Gaseous, floral, fatty, earthly & & x & x & x \\ \hline S & 1018 & 1121 &
\begin{tabular}{c} 3-mercaptoo-3- \\ methylbutyl \\ formate \\ \end{tabular} & Onion, sulfurous, green & x & & & \\ \hline E & 1029 & 1089 & Heptyl mercaptan & Onion & x & & \\ \hline Ald. & 1044 & 1189 & 2-octenal & Burnt, sour & & x & \\ \hline Oth. & 1060 & 1287 & 4-hydroxy-5-methyl-3- & & Caramelized, baslamic & x & x & \\ \hline K & 1099 & 1191 & Nonane-2-one & Fatty, soapy & x & x & x & x \\ \hline Oth. & 1119 & 1207 & N-nonanal & Green, gaseous, floral, fruity & x & & \\ \hline S & 1169 & 1268 & 5-methyl furural & Burnt, & x & x & x & x \\ \hline Oth. & 1195 & 1397 & 2,6-dimethoxy phenol & Woody, smokey & x & & \\ \hline E & 1211 & 1282 & Heptyl propionate & Floral & x & & x & \\ \hline \hline \end{tabular}
\end{table} 
Table 2: _Cont._  
2-furanmethanol, 2-octanone, alfa-pinene, 2,3,-dimethyl-pyrazine, 4-hydroxy-5-methyl-3-furanone and 5-methylfurfural.These substances may contribute to the roast, burnt, caramelized, green, fruity aroma of black garlic. Five-methylfurfural is a furfural derivative, which confirmed that the Maillard reaction took place during the aging of black garlic.