## 3 Results
### Chemical Identification and Semi-Quantification
#### 3.1.3. Inoculated Fruits
A clear separation was also highlighted between the MVOC profiles of the different types of fruits (ANOSIM; R = 0.5, \(p\) = 1e-04; Figure 2). Chemical profiles from apples were more similar to kiwifruit, while oranges displayed a different MVOC profile (Figure 2). A total of 40 compounds appeared to explain the difference in odor profiles between the different types of fruits (Table 2). While the chemical profiles of apples were mainly dominated by esters and alcohol, kiwifruit were associated with aromatics, esters and hydrocarbons, and oranges with esters and terpen (Figure 3; Table 3). It should be noted that nonanal and ethyl butanoate were specific to the chemical profile of kiwifruit, while 2-phenylethylanol and ethyl octanoate were specific to oranges (Table 3). In contrast, no compound was significantly associated with any of the bacteria strains inoculated on fruit media (\(p>\) 0.05). \begin{table}
\begin{tabular}{c c c c} \hline \hline \multicolumn{2}{c}{**Group XIII**} \\ \hline \multirow{2}{*}{**Compound**} & **Functional** & \multicolumn{2}{c}{**ANOSIM Statistics**} \\ \cline{2-3}  & **Class** & **R Value** & \(p\)**-Value** \\ \hline
2,2,4-Trimethyl-1,3- & & & \\ pentanediol & Hydrocarbon & 0.566 & 0.0001 *** \\ disobutyrate & & & \\ \hline Valencen & Terpene & 0.432 & 0.0056 ** \\ \hline \(\beta\)-Selienne & Terpene & 0.431 & 0.0372 * \\ \hline Hexane, 2,4-dimethyl- & Aldehyde & 0.421 & 0.0044 ** \\ \hline
2-Hexyldecanol & Alcohol & 0.406 & 0.0132 * \\ \hline m-Xylene & Aromatic & 0.376 & 0.0412 * \\ \hline \multicolumn{2}{c}{**Group orange**} \\ \hline \multirow{2}{*}{Compound} & Functional & \multicolumn{2}{c}{ANOSIM statistics} \\ \cline{2-3}  & class & R value & \(p\)-value \\ \hline Ethyl octanoate & Ester & 0.747 & 0.0001 *** \\ \hline Methyl octanoate & Ester & 0.715 & 0.0001 *** \\ \hline Caryophyllene & Terpene & 0.67 & 0.0001 *** \\ \hline Ethyl hexanoate & Ester & 0.666 & 0.0002 *** \\ \hline \(\beta\)-Pinence & Terpene & 0.662 & 0.0001 *** \\ \hline D-Limonene & Terpene & 0.609 & 0.0005 *** \\ \hline Phenylethyl alcohol & Alcohol & 0.566 & 0.0014 ** \\ \hline Eugenol & Aromatic & 0.559 & 0.0005 *** \\ \hline Naphtalene & Hydrocarbon & 0.555 & 0.0002 *** \\ \hline Limonene oxide, trans- & Aromatic & 0.544 & 0.0025 ** \\ \hline Ethyl & & 0.528 & 0.0025 ** \\ hydroxy-3-hexanoate & Ester & 0.522 & 0.0008 *** \\ \hline Butyl hexanoate & Ester & 0.508 & 0.0004 *** \\ \hline a-Maliene & Terpene & 0.507 & 0.0041 ** \\ \hline \(\beta\)-Selienne & Terpene & 0.506 & 0.0034 ** \\ \hline Ethyl decanoate & Ester & 0.503 & 0.0025 ** \\ \hline Valencen & Terpene & 0.498 & 0.0044 ** \\ \hline Ethyl dodecanoate & Ester & 0.492 & 0.0025 ** \\ \hline E)-4,8-Dimethylnona- & & & \\ 1,3,7-triene & & & \\ \hline E-Nerolidol & Alcohol & 0.479 & 0.0081 ** \\ \hline
3-Carene & Terpene & 0.469 & 0.0087 ** \\ \hline Hexyl octanoate & Ester & 0.426 & 0.0143 * \\ \hline Butyl butanoate & Ester & 0.391 & 0.0129 * \\ \hline \(\beta\)-Elemen & Terpene & 0.381 & 0.0185 * \\ \hline \hline \end{tabular}
\end{table} 
Table 3: _Cont._Moreover, changes in chemical profiles were also investigated over time, by collecting MVOCs in kiwifruit at 24 h, 72 h, and 5 days post-inoculation, using Tenax(r). Variations in the overall chemical composition of kiwifruit samples were assessed using NMDS and ANOSIM, revealing a clear separation between incubation times (ANOSIM; R = 0.385, \(p=0.007\)). A positive correlation was found between the proportions of esters emitted from kiwifruit and the incubation time of bacteria. In contrast, as the number of esters increased over time, fewer hydrocarbons were detected (Figure 3). Furthermore, a total of six compounds were specific to 72 h post-inoculation, while only D-limonene was significantly more associated with 24 h post-inoculation (Table 3). Among the four bioactive compounds identified via SPME-GC/EAD, indole was the one most strongly associated with the 24 h post-inoculation (Table 3).