## 2 Results
### Identification of Compounds with Sensory Activity Using GC-O-MS
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline
**Compound** & **CAS** & **HS-SPME** & **HS-SPE** & **RI** & **Aroma Descriptor** \\ \hline  & & **MF** & **RI(E)** & **MF** & **RI(E)** & & \\ \hline N.I & N.I & 77.5 & 737.8 & N.I & N.I & N.I & Green, sweet, vanilla, smooth \\ butanal & 123-72-8 & 58.9 & 886.4 & N.D & N.D & 886 & Sweet \\
1,5-Octadien-3-one & 65213-86-7 & 73.0 & 996.9 & N.D & N.D & 981 & Floral \\ phenylacetaldehyde & 122-78-1 & 63.2 & 1040.8 & N.D & N.D & 1048 & Floral, caramel, green \\ pyrazine & 290-37-9 & 49.0 & 1201.0 & N.D & N.D & 1219 & Walnut, spicy, sweet corn, \\
2-(methoxymethyl)furan & 13679-46-4 & 28.3 & 1231.9 & N.D & N.D & 1251 & Coffee \\
2-methyloxolan-3-one & 3188-00-9 & 73.0 & 1268.7 & N.D & N.D & 1269 & Sweet \\
2-Methylpyrazole & 109-08-0 & 44.7 & 1269.5 & 57.7 & 1285.4 & 1267 & Chocolate \\ N.I & N.I & 60.6 & 1305.1 & N.I & N.I & Floral, sweet, woody, burnt \\
2,5-dimethylpyrazole & 109-08-0 & 54.2 & 1319.9 & 51.6 & 1308.6 & 1320 & Green, wood, tan \\
2,6-dimethylpyrazole & 108-50-9 & N.D & N.D & 60.6 & 1321.0 & 1322 & Chocolate \\
2-ethyl-3,5-dimethylpyrazole & 13925-07-0 & 70.5 & 1329.3 & N.D & N.D & 1328 & Toasted, sweet \\
2-ethylpyrazole & 13925-00-3 & 40.0 & 1341.7 & 40.7 & 1338.0 & 1334 & Toasted, roasted \\
2-ethyl-6-methylpyrazole & 13925-03-6 & N.D & N.D & 51.6 & 1368.0 & 1363 & Floral, green \\
2-ethyl-5-methylpyrazole & 13360-64-0 & 63.2 & 1382.9 & 75.3 & 1396.7 & 1387 & Coffee, green \\ linaolol oxide/(Z)-linalool & 1365-19- & 83.7 & 1422.2 & 85.6 & 1451.2 & 1451 & Floral, sweet \\ oxide & 1/5989-33-3 & 83.7 & 1422.2 & 85.6 & 1451.2 & 1451 & Floral, sweet \\
3-ethyl-2,5-dimethylpyrazole & 13360-65-1 & 20.0 & 1442.3 & N.D & N.D & 1447 & Toasted \\ acetic acid & 64-19-7 & 87.6 & 1457.5 & 85.0 & 1466.4 & 1460 & Sharp, pungent, sour, vinegar \\ fururnal & 98-01-1 & 52.9 & 1463.8 & 50.0 & 1474.3 & 1473 & Sweet, woody, bready, caramel \\
2,3-diethyl-5-methylpyrazole & 18138-04-0 & 52.9 & 1481.8 & 50.0 & 1494.3 & 1492 & Green, tan, wood \\ ethanone, 1-(2-furanyl)- & 1192-62-7 & 69.3 & 1503.3 & N.D & N.D & 1499 & Sweet, cocoa \\ pyrrole & 109-97-7 & N.D & N.D & 40.0 & 1507.2 & 1507 & Dust, humidity \\ benzaldehyde & 100-52-7 & 75.3 & 1524.4 & N.D & N.D & 1528 & Sweet, bitter, almond \\furan-2-ylmethyl acetate & 623-17-6 & 52.9 & 1537.5 & 43.0 & 1533.2 & 1531 & Sweet, savory, banana \\ linaololol & 78-70-6 & 100.0 & 1550.9 & 100.0 & 1550.9 & 1547 & Woody, green, citric, floral, \\
5-methylfuran-2-carbaldehyde & 620-02-0 & 75.3 & 1567.5 & N.D & N.D & 1570 & Sweet, caramel, pungent \\furan-2-ylmethyl propanoate & 623-19-8 & 81.6 & 1594.2 & 51.6 & 1599.7 & 1602 & Sweet savory, green, banana, \\
2-(furan-2-methyl)furan & 1197-40-6 & 68.3 & 1600.4 & 65.4 & 1609.7 & 1615 & Toasted \\ butylrolactone & 96-48-0 & 49.0 & 1629.2 & 68.3 & 1631.7 & 1632 & Caramelized \\ furfuryl Alcohol & 98-00-0 & N.D & N.D & 44.7 & 1662.1 & 1666 & Earthy, sulfurous \\
2-thiophenecarboxaldehyde & 98-03-3 & 49.0 & 1717.2 & 48.9 & 1685.7 & 1684 & Walnut, hazelnut, walnut \\ ethanone, 1-(2-thienyl) & 88-15-3 & 77.5 & 1747.5 & 54.8 & 1755.5 & 1763 & Sweet, earthy, green, floral \\
2-burent-1-one & 23696-85-7 & 63.2 & 1793.9 & N.D & N.D & 1801 & Tasty, coffee \\ cyclohexation-1-yl)- & 1H-Pyrole, & 1438-94-4 & 79.6 & 1832.6 & 75.9 & 1811.9 & 1824 & Phenolic, smoky, spicy \\
1-(2-furanylmethyl)- & 90-05-1 & 60.6 & 1862.8 & 60.6 & 1856.2 & 1861 & Floral, rose, phenolic. \\ benzyl alcohol & 100-51-6 & 58.9 & 1881.2 & N.D & N.D & 1870 & Sweet, caramel \\
2-cyclopenten-1-one, & 21835-01-8 & 61.1 & 1893.3 & N.D & N.D & 1894 & Herbal, hospital \\
2-Thiophenemethanol & 636-72-6 & 31.6 & 1908.1 & N.D & N.D & 1930 & Coffee, roasted \\ furan, & 4437-22-3 & 51.6 & 1971.7 & 71.8 & 1949.8 & 1986 & Fusty, coffee \\
2,2’-(2-carboxaldehyde) & 1003-29-8 & 77.5 & 2035.3 & N.D & N.D & 2030 & Earthy, sulfurous \\ furaneol & 3658-77-3 & 58.9 & N.D & 56.6 & 2038.0 & 2039 & Caramel, sweet \\
4-ethylguaiacol & 2785-89-9 & 73.0 & N.D & 44.7 & 2070.2 & 2055 & Vanilla, sweet \\
2-methoxy-4-vinylphenol & 7786-61-0 & 63.2 & 2096.6 & 40.8 & 2163.7 & 2188 & Phenolic, spicy, smoky, woody, \\ indole & 120-72-9 & N.D & N.D & 36.5 & 2405.1 & 2448 & Floral \\ vanillin & 121-33-5 & 28.3 & 2526.7 & 31.6 & 2467.0 & 2566 & Vanilla, sweet \\ \hline \hline \end{tabular}
\end{table}