## 2 Results and Discussion
### Volatilome of Different Palm Date Products
\begin{table}
\begin{tabular}{c c c c c c c c c c c} \hline \hline \multirow{2}{*}{**Compounds**} & **Rt** & **I\({}^{\text{T}}\)** & **I\({}^{\text{T}}\)** & **Target** & **Qualifier** & \multicolumn{3}{c}{**Normalized Response (vs. IS)**} \\  & **(min)** & **exp** & **lit** & **Ion** & **Ions** & \multicolumn{3}{c}{**_Fruit_**} & _Juice_ & _Alcohol_ & _Vinegar_ & _Odor Description_[1, 2]_ \\ \hline Methyl Acetate & 2.39 & 836 & 832 & 43 & 74; 59 & 83.2 & 16.5 & 6 & 10.2 & _ethereal_ \\ \hline Ethyl Acetate & 2.95 & 878 & 895 & 43 & 61; 70 & 76.9 & 2188.7 & 6921 & 5186.3 & _pineapple_ \\ \hline
2-Methyl Butanal & 3.24 & 898 & 942 & 57 & 58; 39 & 7.5 & 2.1 & - & 1 & _mally_ \\ \hline
3-Methyl Butanal & 3.31 & 902 & 917 & 44 & 58; 39 & 7.1 & 10.3 & - & 3.7 & _mally_ \\ \hline Ethanol & 3.73 & 960 & 956 & 45 & 46; 47 & 225.2 & 7574.8 & 11,758.5 & 2373 & _ethanionic_ \\ \hline Ethyl Propanoate & 4.01 & 969 & 961 & 57 & 75; 74 & 0.7 & 16.6 & 13.8 & 7.3 & _petrol-like, acid_ \\ \hline Ethyl 2-Methylpropanoate & 4.09 & 971 & 971 & 43 & 71; 45 & - & - & 131.9 & 24.4 & _sweet, ethereal_ \\ \hline Propyl Acetate & 4.33 & 978 & 977 & 43 & 61; 73 & - & 8 & 69.9 & 18.1 & _petrol-like_ \\ \hline Methyl Isopropyl Ketone & 4.38 & 980 & 989 & 43 & 86; 44 & - & 38.8 & 137.7 & 67.6 & _camphor_ \\ \hline Isobutyl Acetate & 5.14 & 1002 & 1002 & 43 & 56; 73 & 1.5 & 12.9 & 226.6 & 66.5 & _fruit, apple, banana_ \\ \hline
2-MethylPropanol & 7.67 & 1078 & 1078 & 43 & 73; 74 & 10 & 237.4 & 161.5 & 17.1 & _Ethereal-type_ \\ \hline Isoamyl Acetate & 8.28 & 1096 & 1107 & 43 & 70; 55 & 2 & 31.9 & 1027.6 & 689 & _banana_ \\ \hline Limonene & 10.1 & 1171 & 1180 & 68 & 67; 93 & 6.7 & - & 2.5 & 15.4 & _Lemon, orange_ \\ \hline
3-Methyl-1-Butanol & 11.74 & 1200 & 1202 & 55 & 70; 39 & 39 & 747.1 & 1976.3 & 584 & _fementented, fused alcohol_ \\ \hline Ethyl Hexanoate & 12.35 & 1214 & 1223 & 69 & 281; 53 & - & - & 24.6 & 12 & _apple peel, fruit_ \\ \hline
1-Pentanol & 13.38 & 1242 & 1241 & 42 & 55; 70 & 23.1 & - & - & - & _fementented, purgent_ \\ \hline \(p\)-Cymene & 13.89 & 1255 & 1263 & 119 & 134; 91 & 2.6 & 1.5 & 0.7 & 20.6 & _terpenic, citrus_ \\ \hline Acetoin & 14.68 & 1275 & 1273 & 45 & 88; 44 & 39.7 & 206.8 & 675.5 & 1276.2 & _butter-like_ \\ \hline
1-Hexanol & 17.68 & 1349 & 1351 & 56 & 55; 69 & 37.6 & 6.8 & 1.2 & - & _resin, flower_ \\ \hline Nonanal & 19.24 & 1386 & 1385 & 57 & 56; 55 & 28 & 6.3 & 52.6 & 74.9 & _fat, citrus, green_ \\ \hline Ethyl Octanoate & 20.93 & 1428 & 1429 & 88 & 57; 101 & - & 3.2 & 441.5 & - & _sweet,fruity_ \\ \hline _trans_-LinalO Oxide & 21.17 & 1434 & 1432 & 59 & 94; 55 & - & 17.2 & - & - & _Flower_ \\ \hline Acetic Acid & 20.33 & 1413 & 1413 & 43 & 45; 60 & 2.5 & 1723.8 & 5209.7 & 31,295.5 & _sour_ \\ \hline Furfurral & 22.28 & 1461 & 1462 & 96 & 95; 39 & 3 & 673.6 & 26.7 & 25.1 & _marzipan-like, oats-like_ \\ \hline
2-Ethyl,1-Hexanol & 23.42 & 1488 & 1488 & 57 & 55; 70 & 69.7 & 11.9 & 9.9 & 2.7 & _rose, green_ \\ \hline
2-Acetylfuran & 23.81 & 1498 & 1507 & 95 & 110; 43 & - & 534.3 & 25.6 & 13.6 & _smoky_ \\ \hline Benzaldehyde & 24.39 & 1512 & 1500 & 106 & 105; 77 & 23.9 & 3.6 & 60.3 & 151 & _almond, burnt sugar_ \\ \hline
2,3-Butanediol & 25.35 & 1537 & 1539 & 45 & 57; 47 & 19.1 & 133.8 & 9.3 & 12.4 & _butter-like, sweet_ \\ \hline
5-Methylfurral & 26.52 & 1566 & 1567 & 110 & 109; 53 & - & 383.8 & 23.3 & 36.5 & _sweet, bitter_ \\ \hline
1-Methoxy-2-Propyl & 26.85 & 1574 & 1570 & 43 & 88; 89 & 18.1 & 22.4 & 28 & 10.4 & - \\ Acetate & 27.01 & 1579 & 1578 & 43 & 73; 39 & 69.3 & - & 28 & 90.7 & _acidic, sour_ \\ \hline \hline \end{tabular}
\end{table} 
Table 1: _Cont._Palm dates are generally characterized by a relatively low abundance of volatile organic compounds. In the present study, six major chemical classes of volatiles were identified across the samples: aldehydes, ketones, esters, alcohols, terpenes, and organic acids (Figure 1). The processing step involving the transformation of whole fruits into juice led to an approximate fivefold increase in total volatile emission.