## 2 Results and Discussion
### Chemical Analysis
\begin{table}
\begin{tabular}{c 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}{**Oyne Values \({}^{\bullet}\)**} & \multirow{2}{*}{**Identification \({}^{\circ}\)**} \\ \cline{5-10}  & & & & & & & & & & & \\ \hline
41 & 17.78 & Decanal & Fat, citrus & 1515 & 0 & 0 & 0 & 1 & 2 & RL, MS, aroma \\
42 & 18.08 & Depuente & Grass & & 0 & 1.1 & 0 & 0 & 0 & RL, MS, aroma \\
43 & 17.6 & Prognode Acid & Spices & 1527 & 0 & 0 & 0 & 0 & 1.3 & RL, MS, aroma \\
44 & 17.67 & IBMU & Green pepper & 1539 & 2 & 2 & 1.8 & 0.5 & 2 & RL, aroma \\
45 & 17.6 & Ethyl Neanoate & Coomont & 1545 & 0 & 2 & 0 & 0 & 1.7 & RL, MS, aroma \\
46 & 17.7 & 2.3-Butanediol & Butter & 1546 & 0 & 1 & 0 & 0 & 0.5 & RL, MS, aroma \\
47 & 17.99 & Linidad & Flower, Iwender & 1537 & 0 & 0 & 1.5 & 1.5 & 0 & RL, aroma \\
48 & 18.03 & AMM/D+a & Graperuit & 1567 & 1.5 & 1.5 & 1 & 1 & 0.5 & RL, aroma \\
49 & 18.16 & Isobative Acid & Rancad, cheese & 1580 & 0 & 1.3 & 0 & 0 & 1 & RL, MS, aroma \\
50 & 18.54 & [R-(R \({}^{\circ}\)-R \({}^{\circ}\))]-2,3-Butanediol & Fruily, Iwender & 1580 & 0 & 1 & 0 & 0 & 0 & RL, MS, aroma \\
51 & 19.03 & Breakaldehyde & Almond & 1535 & 1.5 & 0 & 0 & 0 & 1.5 & RL, MS, aroma \\
52 & 19.26 & Heyl Heyl Heanoate & Fruily & 1577 & 2 & 1 & 0 & 1.7 & 0 & RL, MS, aroma \\
53 & 19.31 & Terpineol & Spices & 1603 & 0 & 1.5 & 0 & 0 & 0 & RL, MS, aroma \\
54 & 19.35 & Butanoxic Acid & Rancad, cheese & 1619 & 1.3 & 1.5 & 1 & 1 & 1 & RL, MS, aroma \\
55 & 19.70 & Ethyl Decanoate & Friday & 1634 & 0 & 1.7 & 2.4 & 1 & 1 & RL, MS, aroma \\
56 & 20.18 & Ruylyloadiene & Caramani & 1641 & 2.1 & 2.4 & 2 & 2 & 2 & RL, MS, aroma \\
57 & 20.46 & Davidly Succinine & Fruily & 1683 & 1 & 1 & 1 & 0.5 & 1 & RL, MS, aroma \\
58 & 21.28 & 3-(Methylthio)-1-Propanol & Cooked potato & 1730 & 2 & 1 & 2.4 & 1.3 & 2 & RL, MS, aroma \\
59 & 21.45 & Methyl salicylate & Pepper, min & 1745 & 1 & 0 & 1.3 & 1 & 0 & RL, MS, aroma \\
60 & 21.89 & Cirroneid & Rose & 1762 & 2 & 0 & 2 & 1.5 & 0 & RL, MS, aroma \\
61 & 26.44 & Ethyl/Dipariparipar & Fruily, sweet & 1772 & 0 & 1.5 & 1 & 1 & 0 & RL, MS, aroma \\
62 & 23.02 & 3 MHA \({}^{\bullet}\) & Bowwood & 1809 & 1.5 & 1.5 & 1.7 & 1 & RL, aroma \\
63 & 23.13 & Phenethyl Acetate & Honey, rose & 1829 & 1 & 2 & 1.5 & 1.5 & 2.1 & RL, MS, aroma \\
64 & 23.28 & 6-Damascomo \({}^{\bullet}\) & Honey, rose & 1830 & 3 & 3 & 3 & 3 & 3 & RL, aroma \\
65 & 23.46 & Heanoxic Acid & Sweat & 1858 & 1 & 1.3 & 0 & 1.1 & 1 & RL, MS, aroma \\
66 & 23.57 & Ethyl Laurate & Leaf & 1842 & 0 & 0 & 0 & 0.5 & 1 & RL, MS, aroma \\
67 & 23.70 & Guicaud & Smoked & 1899 & 0.5 & 1 & 0 & 0 & 0 & RL, MS, aroma \\
68 & 23.90 & Geranyl Acetate & Fruily, However & 1872 & 1.5 & 0 & 0.5 & 0.5 & 1.5 & RL, MS, aroma \\
69 & 24.16 & Benzyl Alcohol & Sweet, flowery & 1898 & 0.5 & 1 & 0.5 & 0.5 & 1.7 & RL, MS, aroma \\
70 & 24.91 & Phenylethyl Alcohol & Honey, rose & 1928 & 1 & 1 & 1 & 1 & 1.8 & 1.5 & RL, MS, aroma \\
71 & 25.22 & Heipendoic Acid & Rancad, cheese & 1955 & 0 & 1.3 & 0 & 0.5 & 0 & RL, MS, aroma \\
72 & 26.50 & Nerbold & Flovery & 2009 & 2 & 0 & 1.5 & 1.7 & RL, MS, aroma \\
73 & 26.81 & Delightly Maluate & Sweet & 2053 & 1 & 1 & 0 & 0 & 1 & RL, MS, aroma \\
74 & 26.98 & Octanoic Acid & Sweat, cheese & 2074 & 2.7 & 1 & 1.5 & 2.1 & 2 & RL, MS, aroma \\
75 & 29.34 & 2-(Methylthio)-4-(vinylthio) & Smoked & 2026 & 0 & 0 & 1 & 0 & 1 & RL, MS \\
76 & 30.19 & n-Dscanoic Acid & Rancad, cheese & 2269 & 1 & 0 & 1.3 & 1.3 & 0 & RL, MS, aroma \\ \hline \hline \end{tabular}  
* \({}^{\bullet}\) In Retention index according to other literature, the meaning of \({}^{\circ}\)-\({}^{\bullet}\) was not determined; IBMU = 3-isobutyl2-methoxypyrazine; IPMP = 3-isopropyl2-methoxypyrazine; \({}^{\bullet}\) Osmer values, \(0=0\) none; 1 = weak, hardly recognizable note; 2 = clear but not the same note; \({}^{\bullet}\) Identification based on RI (neutron index) or MS (mass spectrometry) or odor description.\({}^{\bullet}\), Confirmed by standards. Staple, YYP, NT, DA and DST are the abbreviations for five young vineards in the Loss Plateau region.  
\end{table}