## 3 Results and Discussion
### Statistical Analysis of the VOCs Profile in the Sabrina and Elide Strawberry Samples
#### 3.2.2 Linear Mixed-Effect Modelling (LME) on Sabrina Data Set
Concerning the comparison of PE vs. N18 for Sabrina cv, among the 47 VOCs (E1-E3, E5-E14, E16, E18, E19, E22, E24-E29, E31, E33, E34, Ald1, Ald2, Ald4, Ald5, All1-Alt, Ac3, Ac4, Ac7, Ac8, T2-T5, T7, T8, F1, L1, and O1) that were up-regulated in the N18 fruit, methyl butyrate (E3), ethyl butyrate (E6), ethyl 3-methylbutyrate (E8), butyl acetate (E9), ethyl pentanoate (E11), pentyl acetate (E13), methyl hexanoate (E14), _cis_-3-hexen-1-ol-acetate (E19), hexyl butyrate (E24), ethyl octanoate (E25), hexyl hexanoate (E31), benzaldehyde (Ald4), 2-methylbutanoic acid (Ac4), _cis_-linalool oxide (T2), linalool (T4), and mesifuran (F1) enhance strawberry sweetness and consumer preference [10; 17; 18]. Several of the above-mentioned VOCs, including E3, E6, E11, E15, and E17, are commonly designated as key odorants in strawberries [14; 23; 24]. Among the volatiles positively associated with N18 cv. Sabrina fruit, ethyl 2-methylbutyrate (E7) and 2-hexenal (Ald2) showed a negative correlation to consumers' preference [10; 17]. On the other hand, nine volatiles (E15, E17, E20, Ald3, Ac1, Ac10, Ac11, F3, and L3) presented a higher content in Sabrina berries grown on PE compared to N18 film. Among them, ethyl hexanoate (E15), hexyl acetate (E17), nonanal (Ald3), and \(\gamma\)-dodecalactone (L3) exhibit a sweetness- and/or flavour-enhancing capability regardless of the sugar content, while _trans_-2-hexen-1-ol acetate (E20) seems to display the strongest negative correlations with both liking and sweetness [10]. In line with these results, the N18 strawberries cv. Sabrina could be preferentially chosen by the consumers compared to the PE fruit, as a higher number of volatiles with a positive impact on the consumers' linking were observed. Moreover, similarly to N5, the higher number of volatiles associated with ripe strawberries observed suggests that the N18 film promotes an earlier ripening of the fruit compared to PE. Among the 54 compounds (E1-E3, E5-E14, E16, E18, E19, E22-E29, E31, E33-E35, Ald1, Ald2, Ald4, Ald5, Al1-Al4, Ac2-Ac4, Ac6-Ac9, Ac11, T2-T5, T7, T8, F3, L1, L2, and O1) showing higher contents in N18 compared to N5 Sabrina strawberries, methyl butyrate (E3), ethyl butyrate (E6), ethyl 3-methylbutyrate (E8), butyl acetate (E9), ethyl pentanoate (E11), pentyl acetate (E13), methyl hexanoate (E14), _cis_-3-hexen1-ol-acetate (E19), hexyl butyrate (E24), ethyl octanoate (E25), hexyl hexanoate (E31), benzaldehyde (Ald4), 2-methyl buvtric acid (Ac4), decanoic acid (Ac9), _cis_-linalool oxide (T2), linalool (T4), and \(\gamma\)-decalactone (L2) have positive correlations with \"acceptance\" [10; 17; 18]. Moreover, some of the above 54 VOCs, including E3, E6, E11, E14, Ald1, E15, and E17, have been described as key odorants and are commonly observed in ripe strawberries [14; 23; 24]. On the other hand, ethyl 2-methylbutyrate (E7) and 2-hexenal (Ald2) are negatively correlated with liking or sweetness [10; 17; 18]. Among the five VOCs (E15, E17, E20, A15, and F1) most abundant in Sabrina N5 fruit, ethyl hexanoate (E15), hexyl acetate (E17), and mesifuran (F1) have been reported to positively influence the taste sensation \"sweet\", while _trans_-2-hexen-1-ol acetate (E20) seems to have a strong detrimental effect on consumers' linking [10; 17; 18]. Based on the above reported findings, N18 strawberries cv. Sabrina could be more preferred by the consumers compared to the N5 fruit because of the higher presence of volatiles, with a positive influence on the consumers' preference and generally related to ripe fruit.