## 3 Results
### Volatile Aroma Compound Profiles
#### 3.1.12. Multivariate Statistical Analysis
\begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline
**Volatile Compound** & \multicolumn{2}{c}{**Sensory Descriptor**} & \multicolumn{2}{c}{**Difference of the \(\alpha\)-muurolene**} & \multicolumn{2}{c}{**Difference of the \(\alpha\)-muurolene**} & \multicolumn{2}{c}{**Difference of the \(\alpha\)-muurolene**} & \multicolumn{2}{c}{**Difference of the \(\alpha\)-muurolene**} \\  & **(Aroma) \({}^{*}\)** & **Threshold \({}^{*}\)** & **Buza** & **L bjelica** & **Rosinjola** & **Oblica** & **Lastovka** & **Leccino** \\ \hline \multicolumn{2}{c}{_OAV \(>\) 1_} & & & & & & & & & \\ (Z)-3-hexenal & leaf-like, green, apple-like & 1.7 & **800.00 \({}^{*}\)** & 235.29 \({}^{\text{nd}}\) & 564.71 \({}^{\text{ndc}}\) & 641.18 \({}^{\text{nd}}\) & 276.47 & \multirow{2}{*}{82.35 \({}^{\text{d}}\)} \\ 1-penten-3-one & leaf, green, pungent, sweet & 0.73 & **397.26 \({}^{*}\)** & **397.26 \({}^{*}\)** & 356.16 \({}^{\text{nd}}\) & 266.58 \({}^{\text{nd}}\) & 164.38 \({}^{\text{c}}\) & 301.37 \({}^{\text{nd}}\) \\ (E)-2-hexenal & green, apple-like, bitter & 420 & 46.14 \({}^{\text{Nc}}\) & 53.67 \({}^{\text{b}}\) & 52.29 \({}^{\text{b}}\) & 28.33 \({}^{\text{nd}}\) & 14.10 \({}^{\text{d}}\) & **83.21 \({}^{\text{s}}\)** \\  & almond & & & & & & & & \\ hexanal & green, sweet, green apple, & 75 & 3.20 \({}^{\text{b}}\) & 3.87 \({}^{\text{b}}\) & 3.60 \({}^{\text{b}}\) & 5.87 \({}^{\text{s}}\) & **7.07 \({}^{\text{s}}\)** & 2.67 \({}^{\text{b}}\) \\
3-methylbutanal & & 5.2 & 2.02 \({}^{\text{b}}\) & **4.29 \({}^{\text{a}}\)** & 2.05 \({}^{\text{b}}\) & 1.63 \({}^{\text{b}}\) & 2.37 \({}^{\text{b}}\) & 2.36 \({}^{\text{b}}\) \\
1-hexanol & fruit, banana, soft, grass & 400 & 1.75 & 3.03 & 3.00 & 2.93 & **3.95** & 1.90 \\
2-methylbutanal & & & 5.4 & 1.99 & 2.48 & 2.21 & 1.46 & **3.46** & 2.55 \\ hexanoic acid & pungent, rancid, sweaty & 700 & 1.09 \({}^{\text{c}}\) & 1.76 \({}^{\text{b}}\) & 1.89 \({}^{\text{b}}\) & 2.49 \({}^{\text{a}}\) & 3.16 \({}^{\text{a}}\) & 1.43 \({}^{\text{c}}\) \\ (Z)-3-hexen-1-yl & green, banana-like, olive & 200 & 1.35 \({}^{\text{b}}\) & **3.10 \({}^{\text{b}}\)** & 1.00 \({}^{\text{b}}\) & 0.25 \({}^{\text{b}}\) & 1.30 \({}^{\text{b}}\) & 0.45 \({}^{\text{b}}\) \\ (E)-2-ocenal & herbaceous, spicy & 4 & **2.94 \({}^{\text{a}}\)** & 1.38 \({}^{\text{c}}\) & 2.03 \({}^{\text{b}}\) & 2.62 \({}^{\text{a}}\) & 1.79 \({}^{\text{b}}\) & 2.29 \({}^{\text{b}}\) \\ octanoic acid & oily, fatty & 3000 & 0.16 \({}^{\text{b}}\) & **2.61 \({}^{\text{a}}\)** & 0.43 \({}^{\text{b}}\) & 0.55 \({}^{\text{b}}\) & 0.49 \({}^{\text{b}}\) & 0.20 \({}^{\text{b}}\) \\ (Z)-3-hexen-1-ol & green, apple, leaf-like, banana & 1100 & 1.48 \({}^{\text{b}}\) & 0.98 \({}^{\text{b}}\) & 1.36 \({}^{\text{b}}\) & **2.52 \({}^{\text{a}}\)** & 1.75 \({}^{\text{ab}}\) & 0.55 \({}^{\text{c}}\) \\ ethyl & 0.72 & **1.25** & 0.89 & 0.76 & 0.97 & 0.97 & 0.71 \\
2-methylbutanoate & & & & & & & & & & \\ \(\alpha\)/\(\alpha\)\(\times\) 1 & 1-penten-3-ol & lawn, olive, leaf, pungent & 400 & 0.45 \({}^{\text{b}}\) & **0.70 \({}^{\text{a}}\)** & 0.48 \({}^{\text{b}}\) & 0.35 \({}^{\text{b}}\) & 0.48 \({}^{\text{b}}\) & 0.45 \({}^{\text{b}}\) \\ (E)-2-hexen-1-ol & green, grass, leaves, sweet & 5000 & 0.20 \({}^{\text{b}}\) & 0.34 \({}^{\text{b}}\) & 0.27 \({}^{\text{b}}\) & 0.21 \({}^{\text{b}}\) & **0.68 \({}^{\text{a}}\)** & 0.28 \({}^{\text{b}}\) \\ -3-methyl-1-butanol & woody, whisky, sweet & 100 & 0.20 \({}^{\text{b}}\) & 0.27 \({}^{\text{b}}\) & 0.23 \({}^{\text{b}}\) & 0.27 \({}^{\text{b}}\) & **0.58 \({}^{\text{a}}\)** & 0.24 \({}^{\text{b}}\) \\ octan & fatty, sharp, citrus-like, soapy & 320 & 0.31 \({}^{\text{a}}\) & **0.34 \({}^{\text{a}}\)** & 0.28 \({}^{\text{a}}\) & 0.22 \({}^{\text{b}}\) & 0.22 \({}^{\text{b}}\) & 0.28 \({}^{\text{a}}\) \\ (E)-2-penten-1-ol & green fruity, fresh olive fruits & 250 & 0.25 & 0.26 & 0.26 & 0.18 & **0.27** & 0.24 \\ (E)-2-pentenal & green, apple, bitter almost & 300 & **0.17 \({}^{\text{a}}\)** & 0.16 \({}^{\text{a}}\) & 0.15 \({}^{\text{a}}\) & 0.13 \({}^{\text{a}}\) & 0.08 \({}^{\text{b}}\) & 0.14 \({}^{\text{a}}\) \\ butanoic acid & rancid, cheese & 650 & 0.04 \({}^{\text{c}}\) & 0.06 \({}^{\text{b}}\) & 0.06 \({}^{\text{b}}\) & 0.06 \({}^{\text{b}}\) & 0.08 \({}^{\text{b}}\) & **0.01 \({}^{\text{a}}\)**Unsaturated hydrocarbons from the LOX pathway, accompanied by the most important LOX volatile (\(Z\))-3-hexenal, were characterized by the highest positive VIP scores obtained by PLSDA and were confirmed to be typical for Buza EVOO (Figure 2a).