## 3 Results
### Analysis of Volatile Aroma Compounds in Chardonnay Wines
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Aroma Compound**} & \multicolumn{4}{c}{**Compound Concentration (mg/L)**} & \multirow{2}{*}{**Chreshold (mg/L)**} & \multirow{2}{*}{**Odor Description**} \\ \cline{2-2} \cline{5-6}  & **Hu-\(\beta\)gl** & & & & & \\ \hline Terpenes & & & & & \\ \hline Geraniol & NA & NA & 0.010 \(\pm\) 0.002 & NA & 0.02 [28] & Lemon, peach, rose \\ Citronellol & 0.010 \(\pm\) 0.000 b & 0.011 \(\pm\) 0.001 b & 0.015 \(\pm\) 0.003 b & 0.008 \(\pm\) 0.001 a & 0.03 [29] & Grassy, lilac, rose \\ Linalool & 0.023 \(\pm\) 0.001 b & 0.023 \(\pm\) 0.001 b & 0.014 \(\pm\) 0.001 a & 0.012 \(\pm\) 0.001 a & 0.015 [30] & Rose, citrus, \\ Total & 0.033 \(\pm\) 0.001 b & 0.034 \(\pm\) 0.002 b & 0.039 \(\pm\) 0.006 b & 0.020 \(\pm\) 0.002 a & & \\ \hline \multicolumn{6}{l}{C\({}_{13}\)-norisoprenoids} \\ \hline Damastone & 0.016 \(\pm\) 0.001 a & 0.026 \(\pm\) 0.001 b & 0.030 \(\pm\) 0.007 b & NA & 0.05 [28] & Bark, canned peaches, baked apples, plums \\ Geranyl acetone & NA & NA & 0.004 \(\pm\) 0.001 & NA & 0.06 [31] & Light sweet \\ Total & 0.016 \(\pm\) 0.001 a & 0.026 \(\pm\) 0.001 b & 0.034 \(\pm\) 0.008 c & & \\ \hline \multicolumn{6}{l}{C\({}_{6}\) Compounds} \\ \hline Hexanol & 0.116 \(\pm\) 0.004 b & 0.095 \(\pm\) 0.005 b & 0.070 \(\pm\) 0.005 a & 0.074 \(\pm\) 0.002 a & 8 [32] & Grass \\
2-Ethylhexanol & 0.024 \(\pm\) 0.006 c & 0.013 \(\pm\) 0.004 b & 0.004 \(\pm\) 0.000 a & 0.010 \(\pm\) 0.003 b & & \\ Total & 0.140 \(\pm\) 0.010 c & 0.108 \(\pm\) 0.009 b & 0.074 \(\pm\) 0.005 a & 0.084 \(\pm\) 0.005 b & & \\ \hline Alcohols & & & & & \\ \hline Benzyl alcohol & NA & NA & 0.005 \(\pm\) 0 & NA & 200 [32] & Toasted, fruity \\
2-Phenylethanol & 5.412 \(\pm\) 0.458 b & 5.810 \(\pm\) 0.650 b & 4.122 \(\pm\) 0.567 a & 4.568 \(\pm\) 0.531 a & 1.4 [33] & Rose, honey \\ Isobutanol & 0.051 \(\pm\) 0.002 c & 0.043 \(\pm\) 0.003 b & 0.028 \(\pm\) 0.003 a & 0.042 \(\pm\) 0.002 b & 40 [34] & Solvent, raw green \\ Total & 5.463 \(\pm\) 0.460 c & 5.853 \(\pm\) 0.653 c & 4.155 \(\pm\) 0.570 a & 4.610 \(\pm\) 0.533 b & & \\ \hline Esters & & & & & \\ \hline Phenethyl acetate & 0.608 \(\pm\) 0.07 a & 0.738 \(\pm\) 0.03 c & 0.605 \(\pm\) 0.12 a & 0.696 \(\pm\) 0.052 b & 0.25 [32] & Rose, jasmine \\ Ethyl caproate & 0.555 \(\pm\) 0.054 b & 0.503 \(\pm\) 0.038 a & 0.539 \(\pm\) 0.017 ab & 0.571 \(\pm\) 0.021 b & 0.014 [34] & Banana, green apple, strawberry, arise \\ Ethyl octanoate & 2.130 \(\pm\) 0.193 d & 1.482 \(\pm\) 0.132 c & 0.008 \(\pm\) 0.002 a & 1.226 \(\pm\) 0.042 b & 0.005 [25] & Rose fragarone, neroli \\ Ethyl heptanoate & 0.093 \(\pm\) 0.009 d & 0.019 \(\pm\) 0.001 b & 0.003 \(\pm\) 0.000 a & 0.056 \(\pm\) 0.002 c & 0.22 [31] & Banana, green apple, strawberryberry \\ Ethyl caprate & 0.723 \(\pm\) 0.166 d & 0.380 \(\pm\) 0.014 b & 0.118 \(\pm\) 0.019 a & 0.523 \(\pm\) 0.029 c & 0.2 [31] & Cocount fruit \\ Ethyl butyrate & 0.031 \(\pm\) 0.003 a & 0.024 \(\pm\) 0.003 a & 0.020 \(\pm\) 0.001 a & 0.031 \(\pm\) 0.001 a & 0.02 [32] & Banana, pineapple, strawberry \\ Total & 4.140 \(\pm\) 0.495 c & 3.146 \(\pm\) 0.218 b & 1.293 \(\pm\) 0.159 a & 3.103 \(\pm\) 0.147 b & & \\ Fatty acids & & & & & \\ Hexanoic acid & 0.106 \(\pm\) 0.009 b & 0.092 \(\pm\) 0.006 b & 0.069 \(\pm\) 0.046 a & 0.055 \(\pm\) 0.039 a & 0.42 [32] & Fatty, cheesy \\ Octanoic acid & 0.046 \(\pm\) 0.005 a & 0.059 \(\pm\) 0.024 a & 0.105 \(\pm\) 0.029 c & 0.072 \(\pm\) 0.046 b & 0.5 [33] & Putrid, \\ Total & 0.152 \(\pm\) 0.014 b & 0.151 \(\pm\) 0.004 b & 0.174 \(\pm\) 0.023 c & 0.127 \(\pm\) 0.043 a & & \\ \hline \end{tabular}
\end{table} 
Table 2: Volatile aroma compounds of Chardonnay wines treated with purified enzymes (Mg-\(\beta\)gl and Hu-\(\beta\)gl) and An-\(\beta\)gl.