## 2 Results and Discussion
### Volatile Profiling
Similarly for spicy aroma, for which ground clove, cinnamon, nutmeg and ginger were used as reference standard in the DA: besides various linear and branched esters (C6, C9, C10, C14, C27, C56), furfural (C20), acetaldehyde (C2), phenyl acetaldehyde (C43), mesifuran (C44) and (E)-oak lactone (C59) all showed a positive correlation to spicy aroma. Again, ethyl hexanoate (C41) correlated negatively with spicy aroma (Table 2). \begin{table}
\begin{tabular}{l c c c c c c c c c c c c c c c} \hline
**Code** & **Overall Aroma** & **Alcohol** & **Brett** & **Canned Veggle** & **Fresh Green** & **Dark Fruit** & **Red Fruit** & **Dried Fruit** & **Sweet Aroma** & **Spiece** & **Chemical** & **Earthy** & **Sucky** & **Soy Sance** & **Soffer** & **Ook** & **Astringent** \\ \hline
**C2** & & & & & & & & & 0.39 & 0.46 & & & & & \\  
& & 0.44 & 0.46 & & & & & & & & \\ \hline \end{tabular}
\end{table} 
Table 2: Significant correlations ([PERSON]’s product-moment correlation coefficient r with df = 25, \(p<0.05\)) between the volatile compounds and attributes from the DA. \begin{table}
\begin{tabular}{l c c c c c c c c c c c c c c c} \hline \hline
**Code** & **Overall Aroma** & **Alcohol** & **Brett** & **Canned Vegie** & **Fresh Green** & **Dark Fruit** & **Bed Fruit** & **Bweet Aruma** & **Spire** & **Chemical** & **Earthy** & **Sony** & **Soy Sance** & **Sultur** & **Oak** & **Astringent** \\ \hline
**C43** & 0.43 & & & & & & 0.4 & & & 0.42 & & & \\
**C44** & & & & & & & & 0.45 & & & & & \\
**C45** & & & & & & & & & & & 0.4 & & & \\
**C47** & & & \(-\)0.39 & \(-\)0.75 & 0.55 & 0.49 & & & & & & & 0.61 \\
**C49** & & & & & \(-\)0.5 & & & & & & & & & \\
**C50** & 0.47 & & & & \(-\)0.5 & & & & & & & & & \\
**C52** & 0.71 & & & & & & & 0.39 & 0.46 & & & & \\
**C53** & & & & & 0.45 & 0.44 & & & & & & & & \\
**C54** & & & & & & & & & & & & 0.44 & & \\
**C55** & & & & & & & & & & & & & & \\
**C56** & & & & & & & & & & & & & & \\
**C57** & 0.57 & & & & & & & & & & & & & \\
**C58** & & & & & & & & & & & & & & \\
**C59** & & & & & & & & & & & & & & \\
**C60** & & & & \(-\)0.39 & & & & & & & & & & & \\
**C61** & & & & & & & & & & & & & & \\
**C64** & & & & & & & & & & & & & & \\ \hline \hline \end{tabular}
\end{table} 
Table 2: _Cont._Dried fruit aroma correlated positively to known ageing compounds such as diethyl succinate (C53), to oak-derived compounds such as oak lactone (C59) and butylolactone (C30), to 2,3-butanediol (C16), and to various esters (C47, C27, C11, C10) (Table 2). For chemical aroma, some higher esters showed a positive correlation (C56, C23, C22), while ethyl lactate (C18), and propyl acetate (C11) were significantly negatively correlated with the perceived chemical aroma impression. 4-Ethylphenol (4-EP, C52) played also a significant role in the perception of earthy aroma and smoky aroma (Table 2). For the latter aroma attribute, butylolactone (C30), and diffurfuryl ether (C28) correlated significantly as well (Table 2). The impression of soy sauce was positively correlated to E-oak lactone (C59), octyl acetate (C55), isoamyl lactate (C45), phenylacetaldehyde (C43), and eucalypt (C40). Negative correlations were found for higher ethyl esters with 8, 10 or 16 C-atoms (C54, C61, C64) (Table 2). Sulfur aroma, as described by the panel as \"_burnt rubber or rotten egg_\", showed mostly negative correlations to short-chain esters (C27, C11, C9) (Table 2), however, the most likely responsible volatile compounds for these aromas are low molecular sulfur compounds (e.g., sulfides and thiols) [48], which were not detected by the used HS-SPME-GC-MS method. Although astringency is a mouthfeel sensation, elucidated by non-volatile polyphenols, some significant correlations to some volatile compounds were found (Table 2): Positive relationships were found for diethyl succinate (C53), nonanal (C49), and the branched ethyl esters C14, C22, and C23. [PERSON] _et al._[47] reported that more expensive wines show higher concentrations of wood-related compounds and branched ethyl esters, but did not assess the astringency of their wines.