## Materials and Methods
### Analyte Identification  
Analytes were identified on the basis of their linear retention indices (\(I^{T}\)) and MS electron impact (MS-EI) spectra that were either compared to those of authentic standards (where available) or tentatively identified through their EI-MS fragmentation patterns and \(I^{T}\). The list of targeted analytes is reported in Table 2 together with their retention times (\({}^{1}t_{R}\), \({}^{2}t_{R}\)), \(I^{T}\), odor qualities, and odor thresholds, as reported in reference literature, and their correlation with coded defects [2]. \begin{table}
\begin{tabular}{c c c c c c c c} \hline
**Compound** & **1\({}_{\text{fg}}\) (min)** & **2\({}_{\text{fg}}\) (s)** & **1\({}^{\text{T}}\)** & **Attributes** & **Odor Quality** & **OT (mg/kg)** & **Ref** \\ \hline \hline Heptane & 4.34 & 1.09 & 750 & & Alkane & & \\ Octane & 5.59 & 1.89 & 800 & F/V/R & Alkane & 0.94 & [2] \\
1-Octene & 6.09 & 1.68 & 820 & M & - & 0.08 & \\ Ethly acetate & 6.75 & 1.35 & 850 & F/V & Pinepple & 0.94 & [2] \\ Butanal & 7.00 & 1.04 & 857 & F/M & Pungent, green & 0.018 & \\ Ethanol & 7.67 & 1.14 & 883 & V & Alcohol & 30 & [2] \\ Pentanal & 7.75 & 1.35 & 892 & & - & \\ Nonane & 7.82 & 2.34 & 895 & & Alkane & & \\
3-4-Diethyl-1,5-hexadiene (RS+SR) & 8.50 & 2.36 & 917 & & - & \\
3-4-Diethyl-1,5-hexadiene (mes) & 8.66 & 2.40 & 923 & & - & \\
3-Methyl-butanol & 8.75 & 2.61 & 927 & F/V & Malty & 0.0054 & [3] \\
3-Patentone & 8.84 & 1.47 & 930 & V & Ether & 70 & [2] \\ (Z)-3-Ethly-1,5-catalene & 9.92 & 2.61 & 973 & & - & \\ \(\cdot\)-Pentent-3-one & 10.17 & 1.47 & 983 & M & Mustard & 0.00073 & [3] \\ (E)-3-Ethly-1,5-catalene & 10.42 & 2.61 & 993 & & - & \\ Ethly butanoate & 10.59 & 1.77 & 1000 & F & Sweet, fruity & 0.03 & [2] \\ (E)-2-Butanal & 10.75 & 1.38 & 1010 & & Green, fruit & \\ butyl acetate & 12.00 & 1.73 & 1046 & F & Green, fruity, pungent, sweet & 0.3 & [2] \\ Hexanal & 12.25 & 1.77 & 1054 & F/Mo/V/R & Green apple, grassy & 0.08 & [2] \\ (E,Z)-3-T-Decadiene & 12.25 & 2.74 & 1054 & & - & \\ (E,Z)-3-Decadiene & 12.58 & 2.74 & 1065 & & - & \\ (Z)-Pent-2-enal & 14.00 & 1.51 & 1108 & Mo & Strawberry, fruit, tomato, green, pleasant & \\ (E)-Pent-2-enal & 14.08 & 1.52 & 1110 & V & Green, apple, tomato, pungent & 0.3 & [2] \\ Ethly benzene & 14.25 & 1.78 & 1115 & Fr & Strong & \\
1-Penten-3-ol & 14.70 & 0.20 & 1129 & & & \\
1-Butanol & 15.42 & 1.26 & 1142 & V/M & Winery & 0.15 & [3] \\
2-Heptanone & 16.42 & 1.89 & 1161 & V & Sweet, fruity & 0.3 & \\ Heptanal & 16.50 & 1.89 & 1169 & R & Oily, fatty, woody & 0.5 & \\ Limneneene & 16.91 & 2.15 & 1181 & & Citrus, mitt & \\
1-Pentanol & 17.17 & 1.45 & 1190 & F/M/V & Fruity & 3 & [2] \\ (Z)-2-Hexanal & 17.54 & 1.61 & 1198 & Fr & Green leaves, cut grass & 0.003 & [4] \\ (E)-2-Hexanal & 18.00 & 1.64 & 1208 & Mo/V/F/R & Bitter almond, green & 0.42 & [3] \\ \hline \end{tabular}
\end{table} 
Table 2: List of targeted analytes together with their retention times in the two dimensions (\({}^{t}\)\({}_{\text{fg}}\) and \({}^{t}\)\({}_{\text{fg}}\)), linear retention times—1\({}^{\text{T}}\), their known role in defining attributes (defects of qualities), odor quality, odor threshold—OT (mg/Kg), and reference literature for data on sensory features. Sensory defect and quality acronyms: Fusty—F, Vinegary—V; Randel—R; Mold—M; Morethia—Mc and Fruity—F.