## 2 Results and Discussion
### Chemical Analysis
\begin{table}
\begin{tabular}{c c c c c c c c c c c} \hline \hline \multirow{2}{*}{**No.**} & \multirow{2}{*}{**RT (min)**} & \multirow{2}{*}{**Aroma Compound**} & \multirow{2}{*}{**Odor Description**} & \multirow{2}{*}{**RI \({}^{\bullet}\)**} & \multicolumn{6}{c}{**Oonse Values \({}^{\bullet}\)**} & \multirow{2}{*}{**Identification \({}^{\circ}\)**} \\ \cline{5-10}  & & & & & & & & & & \\ \cline{5-10}  1 & & 5.12 & Ethyl Acetate & Finepeople & 907 & 1.5 & 2 & 1.3 & 1.8 & 1.5 & RL, MS, aroma \\
2 & 5.87 & unknown & Fruily & - & 1.8 & 1.3 & 2.4 & 0 & 1.7 & aroma \\
3 & 6.38 & 2.3-Butanote \({}^{\bullet}\) & Butter & 970 & 3 & 3 & 3 & 2.4 & 3 & RL, aroma \\
4 & 6.47 & Ethyl butyrate \({}^{\bullet}\) & Strawberry & 1035 & 07 & 1.3 & 1.3 & 1.1 & 1 & RL, aroma \\
5 & 6.74 & 2-Methyl-1-Propanol \({}^{\bullet}\) & Banna & 1053 & 1 & 1 & 0.8 & 0.8 & 0.5 & RL, aroma \\
6 & 6.93 & unknown & Gas & - & 1.3 & 0 & 0 & 0 & 1.5 & aroma \\
7 & 7.20 & Isomyl Acetate & Fruily & 1065 & 1 & 2 & 1.5 & 1 & 1.2 & RL, MS, aroma \\
8 & 8.19 & Isobutal & Bitter & 1099 & 2.1 & 2 & 1 & 1 & 2.1 & RL, MS, aroma \\
9 & 8.89 & Isoamyl Acetate & Banna & 1117 & 1.1 & 1 & 1.5 & 1.8 & 1.7 & RL, aroma \\
10 & 9.24 & 1-Butanot & Fruily & 1140 & 1 & 0.5 & 0 & 0 & 1.3 & RL, MS, aroma \\
11 & 9.56 & Terpineineine & Lennon & 1175 & 0.5 & 1.5 & 0.5 & 1 & 1.2 & RL, MS, aroma \\
12 & 10.26 & unknown & Fruily & - & 1 & 0 & 0 & 2 & aroma \\
13 & 10.78 & unknown & Randol, gas & - & 2.3 & 1.5 & 0 & 0 & 1.5 & aroma \\
14 & 11.4 & 3-Methyl-1-butanol & Mult, burn & 1205 & 2.1 & 3 & 2.5 & 1.5 & 2 & RL, MS, aroma \\
15 & 11.49 & unknown & Gas & - & 0 & 2 & 0 & 0 & 0 & aroma \\
16 & 11.69 & Ethyl Hexonate & Apple, reply, family & 1220 & 1 & 2 & 0 & 1.5 & 1 & RL, MS, aroma \\
17 & 11.88 & Sybure & Spices, gas & 1241 & 0 & 0 & 1.1 & 1.1 & 1.3 & 1.8 & RL, MS, aroma \\
18 & 11.96 & 1-Perten-3 cl \({}^{\circ}\) & Herb & - & 1 & 0 & 1.3 & 0 & 0 & RL, MS, aroma \\
19 & 11.97 & 1-Pertenal & Fruily & 1264 & 0 & 0 & 0 & 0 & 0.5 & RL, MS, aroma \\
20 & 12.79 & 3 Hydroxy-2-Butanone & Butter & 1304 & 1.5 & 1.7 & 1.1 & 2 & 1 & RL, MS, aroma \\
21 & 13.25 & unknown & Nut & - & 0 & 2 & 0 & 0 & 0 & aroma \\
22 & 13.33 & 2-Heptanol & Mushroom & 1303 & 1.8 & 1 & 1 & 1.5 & 1 & RL, MS, aroma \\
23 & 13.64 & 1-Cohen-3-one & Mushroom & 1314 & 1.3 & 1.5 & 1 & 1 & 1 & RL, MS, aroma \\
24 & 1339 & Phyl Lactate & Fruily & 1358 & 1.8 & 24 & 0.5 & 0 & 1.7 & RL, MS, aroma \\
25 & 14 & Ethyl Hyetetonate & Fruily & 1332 & 0 & 0 & 1.5 & 0 & 1 & RL, MS, aroma \\
26 & 14.29 & 2-Neonland & Cucumber & 1535 & 0 & 0 & 0 & 0.5 & RL, MS, aroma \\
27 & 16.56 & 2-Repined & Nut & 1683 & 2 & 0 & 1.5 & 0 & 0 & aroma \\
28 & 14.58 & (E)-3-Heem-1-oi & Grass & 1346 & 1 & 2.4 & 1.1 & 1.2 & 1.5 & RL, MS, aroma \\
29 & 14.62 & (Z)-3-Heem-1-oi & Pine & 1361 & 0 & 1 & 0.8 & 0.5 & 0.7 & RL, MS, aroma \\
30 & 14.69 & GMM\({}^{\circ}\) & Blackormant bud & 1377 & 0 & 0 & 0 & 1 & 0 & RL, MS, aroma \\
31 & 14.88 & Nonanal & Fat, citrus & 1385 & 0 & 2.5 & 1 & 1 & 2 & RL, MS, aroma \\
32 & 14.92 & unknown & Fine needle & 1392 & 0 & 0 & 0.5 & 0 & 0 & aroma \\
33 & 15.32 & Ethyl Corpylate & Orange & 1449 & 2.5 & 2.5 & 2 & 2 & 1.5 & RL, MS, aroma \\
34 & 15.69 & 1-Heptanol & Firebeucons & 1461 & 1 & 0 & 0 & 1.5 & RL, MS, aroma \\
35 & 15.69 & 17B\({}^{\circ}\) & Green pepper & 1445 & 1.5 & 1 & 1.1 & 0.5 & 0.5 & RL, aroma \\
36 & 15.77 & Acute Acid & Viinger & 1499 & 1.8 & 1.8 & 1 & 1 & 1.5 & RL, MS, aroma \\
37 & 15.8 & 1-Octon-3-oi & Mushroom & 1456 & 0 & 0 & 0 & 1.3 & RL, MS, aroma \\
38 & 16.08 & 3-(Methylthio-Propanoldehyde & Cooked potato & 1478 & 2.5 & 3 & 2.5 & 2 & 2.4 & RL, MS, aroma \\
39 & 16.47 & Furfaural & Animal, sweet & 1497 & 2.1 & 3 & 1.3 & 1.1 & 1.5 & RL, MS, aroma \\
40 & 17.36 & Ethyl 3-Hydroxybutyrate & Caramel & 1490 & 1 & 1.3 & 0.5 & 0.5 & 1.3 & RL, MS, aroma \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Aroma compounds identified by gas chromatography–olfracometry (GC-O) in five Cabernet Sauvignon wines.