## 2 Results and Discussion
### Peppermint's Volatile Organic Compound (VOC) Composition
Mentofluarolactone in particular was characterized as having an interesting odor description: nicely coumarinic, phenolic, minty, and very powerful. The characteristic influence of mentafluorolactone on aroma quality also was shown by [PERSON] et al. (2017) [46] for red wines, where mentofluarolactone, along with other \(p\)-methane lactones, introduces freshness and minty nuances into the wine's aroma profile. Regarding VOCs with a significant influence on peppermint's odor (highlighted in Table 2), changes forced by applying growth regulators were observed for almost all OACs, except \(\alpha\)-terpinene, _cis_-dihydro carvone, and carvone. The most noticeable changes were observed for the limonene and eucalypt mixture and mentofluarolactone. Figure 4: Chromatogram composition of peppermint VOCs directly from plants cultivated in an in vitro culture control (chromatogram 1-MS-K in vitro), with acclimatization control, after earlier cultivation on control medium (chromatogram 2–MS-K) and with acclimated cultivation earlier in tissue culture (chromatogram 3–MS-3). \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline
**Component** & **LR\({}_{\text{tmp}}\) 1** & **LR\({}_{\text{tmp}}\)2** & **M5-K** & **M5-1** & **M5-2** & **M5-3** & **M5-4** & **Odor Description 4** \\  & & & & & & & **(img/100 g 3)** & \\ \hline Betanzot acid, 3-methyl, ethyl-ester & 857 & 849 & tr 3 & 0.013 & tr & 0.014 & tr \\ Botanzot acid, 2-methyl, ethyl-ester & 861 & 851 & 0.0111* & 0.043* & tr & 0.041* & 0.011* & fruity, strawberry-like \\ Butanzot acid, 2-propyl tester & 899 & 899 & tr & 0.013 & tr &.7 & tr \\ \(\alpha\)-Thuber & 930 & 929 & 0.011 & 0.026 & tr & 0.021 & 0.088 \\ \(\alpha\)-Thuber & 932 & 937 & 0.112 & 0.282* & 0.196* & 0.3313 & 0.294* & reppene-like \\ Camphene & 933 & 952 & tr & tr & tr & tr \\ Subheme & 976 & 974 & 0.118 & 0.314 & 0.191 & 0.314 & 0.247 \\ \(\beta\)-Phenere & 979 & 979 & 0.136 & 0.509 & 0.334 & 0.254 & 0.465 \\ \(\lambda\)-Detron-3-vol & 982 & 980 & 0.060* & 0.276* & 0.079* & 0.138* & 0.096* & mushroom-like \\ \(\beta\)-Altwence & 967 & 986 & tr & 1 & & & & \\ \(\beta\)-Myprose & 992 & 991 & 0.449 & 1.771 & 0.915 & 1.897 & 0.907 \\ \(\alpha\)-Cotranil & 997 & 994 & 0.025 & 0.066 & 0.088 & 0.045 & 0.042 \\ \(\alpha\)-Prellandence & 1004 & 1005 & tr & 0.028 & 0.015 & 0.014 & tr \\ Isovalieck acid, methyl-ester & 1006 & 1005 & tr & 0.019 & tr & tr & tr \\ \(\alpha\)-Terpinene & 1018 & 1027 & 0.010* & 0.013* & tr & 0.014* & 0.016* & floral \\ Unknown & 1021 & tr & tr & - & tr & - \\ \(\rho\)-Cynnec & 1025 & 1025 & 0.071 & 0.079 & 0.062 & 0.055 & 0.116 \\ Limonene-Baudyck & 1031 & 1000 & 4.432* & 6.030* & 2.064* & 7.703* & 6.874* & herbul, campbe, minus, Islamic, coalyt  
Figure 5: Differences in the content of individual VOC compounds extracted from plants cultivated on experimental media compared to MS-K medium without plant growth regulators. (Chart **A**): VOCs with concentrations of 0.2 to 100 ug/100 g of fresh leaves; (Chart **B**): VOCs with concentrations of 2.0 to 400 ug/100 g of fresh leaves; (Chart **C**): VOCs with concentrations greater than 0.4 mg/100 g of fresh leaves. Regarding the subject matter of this study, the most important aspect was the influence of applying growth regulators on the peppermint VOCs responsible for the plant's OACs. According to [PERSON] et al. (2019), [PERSON] et al. (2008), and [PERSON] et al. (2002) ([PERSON] et al. (2002); [PERSON] et al. (2002); [PERSON] et al. (2002), among VOCs identified in peppermint in this study, ethyl 2-methylbutyrate, \(\alpha\)-pinene, 1-octen-3-ol, \(\alpha\)-terpinene, eucalypt, \(\beta\)-_trans_-ocimene, linalool, _cis_-dihydro carvone, carvone, piperitone, and mentoflurolactone may be considered OACs. As shown in Table 2, applying various growth regulators may result in different changes to peppermint's VOC quantitative composition. This result suggests that there is a possibility of applying relevant growth conditions to adjust the aroma quality of peppermint for desired purposes.