## 3 Results
### Volatile Compounds
\begin{table}
\begin{tabular}{l c c c c c} \hline \hline  & \multicolumn{4}{c}{**WINES**} \\ \hline \multirow{2}{*}{**Compound Name**} & \multicolumn{2}{c}{**Base Peak (\({}^{\ast}\))**} & \multicolumn{2}{c}{**Retention Time (\({}^{\ast\ast}\))**} & \multirow{2}{*}{**Linear Retention Index (\({}^{\ast\ast}\))**} & \multirow{2}{*}{**Odor Descriptor**} \\  & **(m/z)** & & **(min)** & & \\ \hline \multicolumn{4}{l}{_Ethyl Esters_} \\ \multicolumn{4}{l}{ethyl butanoate} & 71.43 & 8.9 & 1033 (ref.: _DB-Wax, 1035 [27]_, PEG - [H2 carrier], 1044 [28]_) & Apple\({}^{\text{b}}\) \\ \multicolumn{4}{l}{ethyl hexanoate} & 88 & 16.6 & 1232 (ref.: _DB-Wax, 1232 [29]_; FFAF, 1243 [30]_) & Apple peel, fruit \({}^{\text{a}}\) \\ \multicolumn{4}{l}{ethyl octanoate} & 88 & 25.4 & 1436 (ref.: _DB-Wax, 1433 [29]_; PEG (H2 carrier), 1436 [28]_) & Fruit, fat \({}^{\text{a}}\) \\ \multicolumn{4}{l}{ethyl nonanoate} & 88 & 29.6 & 1535 (ref.: _Superlox-10, 1537 [31]_) & Waxy \({}^{\text{c}}\) \\ \multicolumn{4}{l}{ethyl decanoate} & 88 & 33.8 & 1638 (ref.: _P-1000, 1644 [32]_; _Imnova, 1630_, [33]_) & Grape \({}^{\text{a}}\) \\ \multicolumn{4}{l}{diethyl succinate} & 101 & 35.2 & 1674 (ref.: _DB-Wax, 1687 [30]_) & Wine, fruit \({}^{\text{b}}\) \\ \multicolumn{4}{l}{ethyl 9-decanoate} & 88.55 & 35.8 & 1689 (ref.: _DB-Wax, 1688 [34]_) & Fruit \({}^{\text{b}}\) \\ \multicolumn{4}{l}{ethyl dodecanoate} & 88 & 41.4 & 1841 (ref.: _DB-Wax, 1856 [350]_) & Leaf \({}^{\text{b}}\) \\ \multicolumn{4}{l}{ethyl tetradanoate} & 88 & 48.2 & 2050 (ref.: _DB-Wax, 2070_) [35] & Ether \({}^{\text{b}}\) \\ \multicolumn{4}{l}{_Acetate esters_} \\ \multicolumn{4}{l}{ethyl acetate} & 43 & 5.2 & 795 (ref.: _DB-Wax, 890 [36]_) & Pineapple, nail polish \({}^{\text{a}}\) \\ \multicolumn{4}{l}{isosamy acetate} & 43 & 11.9 & 1119 (ref.: _DB-Wax, 1126 [37]_) & Banana \({}^{\text{a}}\) \\ \multicolumn{4}{l}{hexyl acetate} & 43 & 18.3 & 1271 (ref.: _DB-Wax, 1279 [350]_) & Fruit, herb \({}^{\text{b}}\) \\ \multicolumn{4}{l}{octly acetate} & 43 & 27.1 & 1474 (ref.: _DB-Wax, 1490_) [35] & Fruit \({}^{\text{b}}\) \\ \multicolumn{4}{l}{phenylethylly acetate} & 104 & 40.4 & 1812 (ref.: _hwax, 1811_) & Rose, honey, tobacco \({}^{\text{a}}\) \\ \multicolumn{4}{l}{_Other Esters_} \\ \multicolumn{4}{l}{methyl octanoate} & 74 & 23.4 & 1388 (ref.: _Imnova, 1386 [36]_; ZB-Wax, 1386 [38]_) & Orange \({}^{\text{b}}\) \\ \multicolumn{4}{l}{isopently hexanoate} & 70 & 26.4 & 1458 (ref.: _DB-Wax, 1469 [35]_; _BP-20, 1450 [40]_) & Fruit \({}^{\text{c}}\) \\ \multicolumn{4}{l}{isobutyl octanoate} & 57 & 30.3 & 1551 (ref.: _ZB-Wax, 1550 [38]_) & Fruity \({}^{\text{b}}\) \\ \multicolumn{4}{l}{methyl decanoate} & 74 & 32.0 & 1593 (ref.: _HP-Wax, 1593 [41]_; _ZB-Wax, 1586 [38]_) & Wine \({}^{\text{b}}\) \\ \multicolumn{4}{l}{isosamy octanoate} & 70 & 34.5 & 1657 (ref.: _ZB-Wax, 1685 [38]_) & _DB-FAF, 1647 [42]_) & Fruity \({}^{\text{c}}\) \\ \multicolumn{4}{l}{isopropyl dodecanoate} & 43 & 41.1 & 1831 (ref.: _ZB-Wax, 1832 [43]_) & Green \({}^{\text{c}}\) \\ \multicolumn{4}{l}{isosamy decanoate} & 70 & 42.1 & 1860 (ref.: _ZB-Wax, 1859 [38]_) & Waxy \({}^{\text{c}}\) \\ \multicolumn{4}{l}{ethyl isoamyl succinate} & 101 & 43.5 & 1898 (ref.: _DB-Wax, 1907 [34]_) & (not found) \\ \multicolumn{4}{l}{_Acids_} \\ acetic acid & 43 & 26.0 & 1448 (ref.: _DB-Wax, 1439 [41]_) & Sour, pumpant, vinegar \({}^{\text{a}}\) \\ \multicolumn{4}{l}{octanoic acid} & 60 & 48.4 & 2057 (ref.: _DB-Wax, 2050 [45]_) & Sweet, Cheose \({}^{\text{a}}\) \\ \multicolumn{4}{l}{nonanoic acid} & 60 & 50.7 & 2161 (ref.: _DB-Wax, 2159 [46]_) & Green, Fat \({}^{\text{b}}\) \\ \multicolumn{4}{l}{_Cs Alcohols_} \\ \multicolumn{4}{l}{_n_-hexanol} & 56 & 21.8 & 1352 (ref.: _DB-Wax, 1360 [47]_) & Resin, flower, green \({}^{\text{a}}\) \\ \hline \hline \end{tabular}
\end{table} 
Table 3: List of volatile compounds identified by HS-SPME-GC/MS in Pinot blanc.