## 3 Results and Discussion
### Volatile Compounds of FBW and IBW  
Volatile compounds in FBW and IBW were extracted using a HS-SPME device and analyzed through GC-MS QP2010 and with a VOCOL capillary column. Table 2 shows that a total of 41 volatile compounds were detected in 12 wine samples of both groups, including 9 alcohols, 4 aldehydes, 7 acids, 13 esters, 2 terpen, and 6 other compounds. The odor descriptions of volatile compounds were obtained from the Flavornet website ([[http://www.flavornet.org/](http://www.flavornet.org/)]([http://www.flavornet.org/](http://www.flavornet.org/)) accessed on 30 October 2022) and the literature [1; 10; 16; 17; 18].  
In the case of IBW samples, 36 volatile compounds from various chemical classes were identified, including 8 alcohols (28.76%), 3 aldehydes (2.00%), 7 acids (6.02%), 11 esters (31.94%), 1 terpen (25.89%), and 6 others (5.39%). The most abundant compound was carryophyllene, accounting for approximately 25.89% of the total GC peak area, followed by 2-phenylethyll alcohol (11.20%) and ethyl acetate (11.19%).  
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline  & **Volatile Compounds** & **Odor Description** & **RI** & \multicolumn{3}{c}{**Relative Abundance (\%)**} \\ \cline{4-6}  & & & & **IBW** & **FBW** \\ \hline Alcohols & 1-pentanol & balsamic & 825 & 3.82 \(\pm\) 0.58 & nd* \\  & isopentanol & whiskey, malt, burnt & 829 & 3.58 \(\pm\) 0.79 & nd \\  & 2-methyl-1 pentanol & & 861 & 4.09 \(\pm\) 1.84 & 7.24 \(\pm\) 1.24 \\  & cis-3-hexen-1-ol & green & 966 & nd & 0.72 \(\pm\) 0.25 \\  & 1-hexanol & resin, flower, green & 969 & 1.07 \(\pm\) 0.52 & 1.14 \(\pm\) 0.24 \\  & 2-ethyl-1-hexanol & rose, green & 1097 & 2.02 \(\pm\) 1.01 & 3.79 \(\pm\) 1.07 \\  & cis-3-nonen-1-ol & cucumber & 1228 & 1.63 \(\pm\) 1.11 & 5.16 \(\pm\) 0.45 \\  & 1-nonanol & fat, green & 1232 & 1.36 \(\pm\) 0.58 & 2.07 \(\pm\) 1.12 \\  & 2-phenylethyll alcohol & honey, spice, rose, lilac & 1245 & 11.20 \(\pm\) 2.06 & 17.70 \(\pm\) 2.91 \\ Aldehydes & furfural & bread, almond, sweet & 1176 & 0.43 \(\pm\) 0.26 & 0.49 \(\pm\) 0.30 \\  & decanal & soap, orange peel, fallow & 1280 & 0.46 \(\pm\) 0.51 & 0.45 \(\pm\) 0.29 \\  & \(\gamma\)–nonlactone & coconut, peach & 1531 & nd & 1.30 \(\pm\) 0.63 \\  & vanillin & vanilla & 1596 & 1.12 \(\pm\) 0.97 & nd \\ Acids & propanoic acid & pungent, rancid, soy & \(<\)800 & 0.91 \(\pm\) 0.51 & 0.05 \(\pm\) 0.08 \\  & 3-methyl-4- & & & & \\  & oxopentanoic & & \(<\)800 & 3.35 \(\pm\) 0.78 & 0.86 \(\pm\) 0.36 \\  & acid & & & & \\  & caproic acid & sweat & 1045 & 0.27 \(\pm\) 0.29 & nd \\  & octanoic acid & sweat, cheese & 1220 & 0.11 \(\pm\) 0.14 & 1.17 \(\pm\) 0.64 \\  & nonanoic acid & green, fat & 1330 & 0.56 \(\pm\) 0.50 & 0.08 \(\pm\) 0.19 \\  & 3-decenoic acid & & 1375 & 0.63 \(\pm\) 0.34 & 0.15 \(\pm\) 0.36 \\  & capric acid & & 1443 & 0.21 \(\pm\) 0.32 & 0.35 \(\pm\) 0.34 \\ \hline \hline \end{tabular}
\end{table}
Table 2: Relative abundance of volatile compounds from Chinese bayberry wine.  
In the case of FBW samples, 35 volatile compounds from various chemical classes were identified, including 7 alcohols (37.81%), 3 aldehydes (2.24%), 6 acids (2.65%), 12 esters (33.49%), 2 terpenes (7.42%), and 5 others (16.39%). The most abundant compound was ethyl acetate, accounting for around 20.18% of the total GC peak area, followed by 2-phenylethyl alcohol (17.70%) and 3,3-dimethyl-1,2-epoxybutane (12.03%).  
It is worth noting that some compounds in the \"others\" category, particularly 3,3,4,4-tetrafluoro-1,5-hexadiene, might have originated from consumable material and experimental operations as contaminants instead of being natural volatile compounds of wine. Therefore, most of these compounds were excluded from further analysis and discussion.