## 3 Results and Discussion
### Correlation Analysis between Sensory Characteristics and Volatile Flavor Compounds  
Based on these findings, a correlation analysis was carried out between the characteristic flavor and taste descriptors of yellow wine and key volatile flavor substances to assess their correspondence. A network diagram was drawn to show the correspondence between them (Figure 7). There is a distinct fragrance difference between the lower fatty aldehydes and the C8-C11 aliphatic aldehydes. The former has an unpleasant green odor, whilst the latter has a citrus fruit aroma [39]. Nonanal and decanal are frequently found as potentially active odor compounds in wine by GC-MS and were also annotated in this investigation. We discovered a high (r \(>\) 0.7) association between nonanal and grassy scents, lemon fragrances, and grain aromas. Decanal, on the other hand, has a substantial positive link with the scents of orange and cream. Honey, grape, and pear scents were adversely linked with the sequence. It has been demonstrated that phenylethylaldehyde can fully reduce the fruitiness of red wine, although it is unknown whether nonanal and decanal have the same effect [40]. Ethyl ester is mainly produced by the condensation of ethanol and acyl coenzyme a [41]. We found a total of nine ethyl esters in yellow wine, including ethyl octanoic, ethyl decanoic, ethyl dodecanoic, etc. Among these, ethyl tetradecanoic, ethyl hexadecanoic, and ethyl acetate contributed more to the overall flavor of yellow wine. It was shown that ethyl esters can provide floral and fruit aromas to the wine. Ethyl hexadecanoic mainly produces berry-like aromas [42]. Ethyl tetradecanoic and ethyl tetradecanoic, in this study, showed highly aromatic odor characteristics and both showed significant positive correlations with cream, grape, pineapple, and floral aromas, and strong negative correlations with lemon and wine aromas. However, there was little association between ethyl acetate and floral scents; instead, banana and pineapple scents showed the strongest positive association. The formation of phenylethyl alcohol in wine is facilitated by a higher temperature, which increases the floral scent of the wine [43]. Yellow wine was fermented at 28-30 \({}^{\circ}\)C in the current study, which may raise the relative content of phenethyl alcohol and improve the floral odor of yellow wine. Correlation analysis revealed that phenethyl alcohol was indeed positively connected with floral and fruit scents, supporting the previous view. Figure 6: CA to compare the descriptors in each group (F2, F3, F4): (**A**) CA for odor; (**B**) CA for taste. Descriptors are represented by green dots; group is represented by red triangles. Theoretically, the ROAV of phenethyl alcohol at F3 was substantially higher than that of F2, therefore F3 should have had a more noticeable floral aroma. However, RATA data proved otherwise. This means that ROAV cannot be used to determine the final characteristic odor of the samples but can only serve as a reference. Indeed, interactions between compounds can change their original odor. For example, interactions between esters can improve the flavor of white wines, and adding various concentrations of ethyl phenylacetate to fruit notes can disguise fruit flavors while increasing floral scents [44]. The alcohols [R,R]-2,3-butanediol and 1-phenylethanol are rarely reported in yellow wine. The 1-phenylethanol contains an aromatic ring, which is the main aromatic volatile in teff, and its formation may be related to microorganism enzymes [45]; [R,R]-2,3-butanediol was strongly positively correlated with wine aroma here, weakly positively correlated with orange and pungent odors, and negatively correlated with several fruit aromas. Future research should focus on the influence of both on the flavor of yellow wine and the mechanism of its creation. Acetic acid has been identified as one of the primary chemicals responsible for the flavor of yellow wine.