## 3 Results
### VOC Profile of Beers
\begin{table}
\begin{tabular}{l c c c c c c c} \hline \hline
**Compounds** & **Odor** & **IR\({}_{\rm{LR}}\)** & **IR\({}_{\rm{Calc}}\)** & **Control** & **BB1** & **BB2** & **BB3** \\ \hline Acids & & & & & & & \\ Hexanoic acid \({}^{\dagger}\) & & 1847 & 1846 & 103.47 \(\pm\) 12.98 \({}^{\ast}\) & 66.05 \(\pm\) 26.27 \({}^{\rm b}\) & 2.88 \(\pm\) 0.61 \({}^{\circ}\) & 72.58 \(\pm\) 16.69 \({}^{\rm b}\) \\
5-methylhexanoic acid \({}^{\dagger}\) & & 1914 & 1905 & 5.10 \(\pm\) 1.16 \({}^{\rm a}\) & 6.60 \(\pm\) 0.96 \({}^{\rm a}\) & 2.78 \(\pm\) 0.15 \({}^{\rm b}\) & 2.82 \(\pm\) 0.48 \({}^{\rm b}\) \\ Heptanoic acid \({}^{\dagger\dagger}\) &  
\begin{table}
\begin{tabular}{l c c c c c c c} \hline
**Compounds** & **Odor** & **IR**\({}_{\rm{LL}}\) & **IR**\({}_{\rm{CM}}\) & **Control** & **BB1** & **BB2** & **BB3** \\ \hline
2-Methyl/butyl hexanoate  & 1531 & 1534 & 14.66 \(\pm\) 5* & 14.31 \(\pm\) 2.65* & 8.99 \(\pm\) 0.54 b  & 12.44 \(\pm\) 7.07* \\ Ethyl nonanoate  & 1581 & 1994 & 2.99 \(\pm\) 1.41* & 2.70 \(\pm\) 2.43* & 1.01 \(\pm\) 0.20* & 1.62 \(\pm\) 0.42* \\ Ethyl decanoate  & 1624 & 1626 & 29.21 \(\pm\) 42.47* & 241.64 \(\pm\) 60.52* & 112.77 \(\pm\) 1.661* & 128.26 \(\pm\) 7.14 b  \\
3-Methyl/octanoate  & 1648 & 1648 & 220 \(\pm\) 56* & 30.28 \(\pm\) 112* & 119.99 \(\pm\) 62* & 24.75 \(\pm\) 2.407* \\ Ethyl E-4 deconate  & 1680 & 1660 & 9.36 \(\pm\) 5.08 & 0.00 \(\pm\) 0.00 & 0.00 \(\pm\) 0.00 & 0.00 \(\pm\) 0.00 \\ Ethyl E-9-deconate  & 1685 & 1680 & 808.99 \(\pm\) 4.010* & 790.25 \(\pm\) 142.63* & 4680.80 \(\pm\) 141.6* & 5126.20 \(\pm\) 290.0* \\ Ethyl-produced acetate  & 1822 & 1823 & 466.9 \(\pm\) 9.23* & 169.08 \(\pm\) 1083* & 146.82 \(\pm\) 18.42* & 126.75 \(\pm\) 14.14* \\ Ethyl dodecanoate  & 1846 & 1845 & 0.00 \(\pm\) 0.00 & 54.92 \(\pm\) 8.69* & 67.64 \(\pm\) 7.93* & 0.00 \(\pm\) 0.00 \\ Ethyl hexAmong volatile acids, hexanoic, 5-methylhexanoic, heptanoic, and octanoic acids were identified. Higher amounts of all acids were observed in the control sample (\(p>0.05\)), except for 5-methylhexanoic acid, which did not differ (\(p>0.05\)) from the beer with the lowest substitution of wheat flakes for wasted bread (BB1). Among the wasted bread beers, for octanoic acid, which presents a recognized sweat/cheesy odor [24; 25], a higher amount was observed in BB1 (\(p<0.05\)), followed by BB2 and BB3, which did not differ between them (\(p>0.05\)). For volatile alcohols, overall, higher amounts were observed in the control samples, and a higher addition of wasted bred led to a reduction in the alcohols' presence. Hexanol (flower/green odor) [24; 25], propanol (alcohol/pungent odor) [25], butanol (medicine/fruit odor) [25], 3-methyl! butanol (whiskey/malt odor) [25; 26], and phenethyl alcohol were in a higher (\(p<0.05\)) amount in the control samples; meanwhile, the amount of 2-methyl butanol (malt odor) [25] and octanol (chemical/metal/burnt odor) [26] did not differ among samples (\(p>0.05\)). The only aldehyde identified as acetaldehyde, which presented green/apple notes [27], showed the highest value in control samples (\(p<0.05\)) and did not differ among the wasted bread beers (\(p>0.05\)). Twenty-one esters were identified within the samples. Based on the literature, recognized odors due to the presence of ethyl acetate (pineapple odor), ethyl hexanoate (fruit/jelly palm) [28], ethyl octanoate (fruit odor) [25], and hexyl acetate (fruit/herb odor) [25] showed the highest levels in control samples (\(p<0.05\)), whereas wasted bread beers did not present significant differences (\(p>0.05\)). Among ketones, a higher amount of 3-methyl-5-heptanone was observed in BB2; meanwhile, 6-methyl-5-hepten-2-one was in a higher amount in the control samples (\(p<0.05\)). Considering terpen, D-limonene, with a recognized lemon/orange odor [29], showed the highest and lowest concentration in BB1 and BB3 samples, respectively; instead, \(\beta\)-linalo (flower/lavender odor) [30], \(\beta\)-citronello!, and Z-geraniol (both with rose odors) [26] presented higher amounts in control samples.