## 3 Results
### Volatile Organic Compounds Profiling
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multicolumn{1}{c}{**Chemical Compounds**} & \multicolumn{5}{c}{**Samples \({}^{\star}\)**} \\ \hline  & **MA** & **MB** & **ImpA** & **ImpB** & **FinA** & **FinB** \\ \hline Acetaldehyde & 2.22 \(\pm\) 0.11 & 1.62 \(\pm\) 0.13 & 8.43 \(\pm\) 0.19 & 3.28 \(\pm\) 0.01 & 8.31 \(\pm\) 0.10 & 6.27 \(\pm\) 0.05 \\
2-Butenal & - & - & 2.44 \(\pm\) 0.16 & 1.56 \(\pm\) 0.23 & 8.61 \(\pm\) 0.65 & 3.80 \(\pm\) 0.26 \\ Hexanal & 4.13 \(\pm\) 0.17 & 3.86 \(\pm\) 0.37 & - & - & - & - \\ Heptenal & 0.31 \(\pm\) 0.04 & 0.66 \(\pm\) 0.06 & - & - & - & - \\ Benzaldehyde & - & - & 0.55 \(\pm\) 0.06 & 1.96 \(\pm\) 0.12 & 0.86 \(\pm\) 0.21 & 1.37 \(\pm\) 0.05 \\ Phenylacetaldehyde & - & - & 6.80 \(\pm\)0.47 & 7.62 \(\pm\) 0.18 & 5.52 \(\pm\) 0.33 & 6.08 \(\pm\) 0.03 \\ _Aldehydes_ & _6.34_ & _6.14_ & _18.22_ & _14.43_ & _23.30_ & 17.52 \\ Ethyl Acetate & 39.73 \(\pm\) 1.51 & 20.78 \(\pm\) 0.43 & 7.17 \(\pm\) 0.45 & 5.43 \(\pm\) 0.23 & 4.08 \(\pm\) 0.04 & 5.85 \(\pm\) 0.15 \\ Ethyl butanoate & - & - & - & - & 0.86 \(\pm\) 0.12 & 0.76 \(\pm\) 0.13 \\ Isoamyl acetate & 2.03 \(\pm\) 0.14 & 2.17 \(\pm\) 0.23 & - & - & - & 0.39 \(\pm\) 0.12 \\ Ethyl hexanoate & - & 0.38 \(\pm\) 0.07 & 0.31 \(\pm\) 0.00 & 0.20 \(\pm\) 0.03 & 0.32 \(\pm\) 0.02 & 0.64 \(\pm\) 0.07 \\ Hexyl acetate & - & 0.26\(\pm\)0.01 & - & - & - & - \\ Ethyl lactate & 1.44 \(\pm\) 0.04 & 2.14 \(\pm\) 0.01 & - & - & - & - \\ _Esters_ & 43.19 & _25.74_ & _7.48_ & 5.64 & 5.26 & 7.26 \\ Ethyl alcohol & 31.19 \(\pm\) 0.22 & 44.05 \(\pm\) 0.00 & 50.77 \(\pm\) 0.66 & 53.19 \(\pm\) 2.50 & 41.09 \(\pm\) 2.65 & 40.51 \(\pm\) 1.46 \\ Isobutanol & - & - & 1.40 \(\pm\) 0.17 & 1.75 \(\pm\) 0.11 & - & 2.51 \(\pm\) 0.05 \\ Isoamyl alcohol & 4.30 \(\pm\) 0.25 & 6.80 \(\pm\) 0.32 & 6.42 \(\pm\) 0.56 & 8.92 \(\pm\) 1.06 & 6.70 \(\pm\) 1.32 & 7.77 \(\pm\) 0.25 \\
1-Hexanol & 1.96 \(\pm\) 0.15 & 3.48 \(\pm\) 0.42 & 1.60 \(\pm\) 0.23 & 0.95 \(\pm\) 0.12 & 1.12 \(\pm\) 0.01 & 1.25 \(\pm\) 0.06 \\
2-Hexanol & - & - & 0.64 \(\pm\) 0.11 & - & - & - \\
1-Octen-3-ol & 0.30 \(\pm\) 0.03 & 0.69 \(\pm\) 0.03 & - & - & - & - \\ Phenethyl alcohol & 0.51 \(\pm\) 0.01 & 3.27 \(\pm\) 0.45 & 2.70 \(\pm\) 0.38 & 7.44 \(\pm\) 1.09 & 3.90 \(\pm\) 0.62 & 8.22 \(\pm\) 1.96 \\ _Alcohols_ & _38.27_ & _58.30_ & _63.52_ & _72.26_ & _52.82_ & _60.25_ \\ Acetic acid & 5.34 \(\pm\) 1.44 & 5.93 \(\pm\) 0.09 & 1.23 \(\pm\) 0.05 & 1.19 \(\pm\) 0.09 & 1.11 \(\pm\) 0.37 & 2.76 \(\pm\) 0.35 \\ Hexanoic acid & 0.43 \(\pm\) 0.07 & 0.94 \(\pm\) 0.04 & - & - & 0.45 \(\pm\) 0.12 & 0.31 \(\pm\) 0.01 \\ _Acids_ & _5.76_ & _6.87_ & _1.23_ & 1.19 & 1.11 & 2.76 \\ Limonene & 2.49 \(\pm\) 0.07 & 0.74 \(\pm\) 0.01 & 1.08 \(\pm\) 0.24 & 0.75 \(\pm\) 0.11 & 0.96 \(\pm\) 0.20 & 0.67 \(\pm\) 0.06 \\ Acetoin & - & - & 7.42 \(\pm\) 0.37 & 5.05 \(\pm\) 0.33 & 9.39 \(\pm\) 0.26 & 7.64 \(\pm\) 0.91 \\
3,3-dimethyl hexane & - & - & - & - & 2.48 \(\pm\) 0.36 & 1.47 \(\pm\) 0.19 \\
1-butyl-2-propyl cyclopentane & - & - & - & - & 3.24 \(\pm\) 0.67 & 1.00 \(\pm\) 0.40 \\
2-Pentylfuran & 0.92 \(\pm\) 0.00 & 0.72 \(\pm\) 0.02 & - & - & - & - \\ Benzene,1,3-bis(1,1-dimethylethyl) & 3.02 \(\pm\) 0.28 & 1.03 \(\pm\) 0.14 & 0.38 \(\pm\) 0.06 & 0.69 \(\pm\) 0.12 & 1.44 \(\pm\) 0.02 & 1.44 \(\pm\) 0.04 \\ Others & 6.43 & 2.49 & 8.89 & 6.49 & 17.51 & 12.21 \\ \hline \hline \end{tabular}  
* Data are expressed as % GC area \(\pm\) standard deviation. The chemical classes of VOCs and their corresponding amounts are indicated in italics.  
\end{table} 
Table 5: Relative volatile organic compound (VOC) composition of sourdough and dough samples. more concentrated in MB (3.3%); the relative abundance of this alcohol increased with the production steps, representing 3.9 and 8.2% of total VOCs in FINA and FINB, respectively. As for ethanol, phenethyl alcohol was always more concentrated in B samples. Isobutanol was not detected in sourdough samples but represented 2.5% of total VOCs in FINB, while it was not retrieved in FINA.