## 3 Results and Discussion
### Aroma Profile
\begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline
**S/N** & **Compound Name** & **OTV** & **Aroma Descriptor** & **Aromatic Series** & & & **OAV** & \\ (**Serial Number**) & **Compound Name** & **OTV** & **Aroma Descriptor** & **Fresh** & **AD** & **PAD** & **SD** & **PSD** \\ \hline
1 & Pentanal & 12 & Fat, Green * & Green & 13.99 & 5.78 & 5.35 & 0 & 6.75 \\
2 & Hexanal & 4.5 & Green * & Green & 1549.49 & 81.21 & 63.54 & 121.69 & 122.46 \\
3 & (E)-2-Hexenal & 17 & Green * & Green & 194.37 & 3.75 & 7.92 & 1.05 & 2.65 \\
4 & (E,E)-2-A-Nonadenal & 0.09 & Green * & Green & 1996 & 2681 & 1060 & 1186 & 1048 \\
5 & Geranic acid & 40 & Green * & Green & 122.33 & 3.73 & 2.15 & 0.17 & 0.64 \\
6 & Octanat & 0.7 & Honey, Green & Green & 582.64 & 0 & 0 & 0 & 0 \\
7 & Nonanal & 1 & Green, Fruity * & Green, Fruity & 6.38 & 1.18 & 1.38 & 1.74 & 1.49 \\
8 & Decanal & 0.1 & Sweet, citrus, green * & Green, Fruity & 0 & 0 & 18.76 & 18.4 & 20.78 \\
9 & (Z)-3-Hexen-1-ol & 100 & Fruity, green * & Green, Fruity & 3.87 & 0.52 & 0.39 & 0 & 0.32 \\
10 & 2-Pentyl fruran & 6 & Fruity, green, sweet * & Green, Fruity & 0 & 0 & 1.15 & 12.94 & 3.45 \\
11 & (E)-2-Octanal & 3 & Green, fatty, nut * & Green, Fatty & 7.57 & 8.9 & 1.56 & 3.8 & 2.79 \\
12 & (E)-2-Nonenal & 0.08 & Green, fat * & Green, Fatty & 0 & 0 & 312.92 & 9.99 & 0 \\
13 & (E)-2-Heptapan & 13 & Fatty, soudy, allow * & Fatty & 21.1 & 8.56 & 1.42 & 4.45 & 1.91 \\
14 & (E,E)-2,4-Heptdiagnal & 49 & Fatty, hay * & Fatty & 0 & 0 & 9.48 & 1.77 & 2.27 \\
15 & Ethly hexenate & 1 & Fruity, apple-like * & Fruity & 10.63 & 14.38 & 11.67 & 0 & 316 \\
16 & Ethly hexadecanoate & 1 & Fruity, apple-like * & Fruity & 47.55 & 11.39 & 7.71 & 8.13 & 8.29 \\
17 & Linnol & 6 & Fruity, sweet, grape * & Fruity & 41.2 & 2.57 & 2.27 & 0.8 & 0.82 \\
18 & Limonene & 10 & Citrus-like & Fruity & 35.34 & 2.85 & 2.01 & 1 & 1.68 \\
19 & Geraniol / \(\alpha\)-Cirtal & 32 & lemon, min fbt & Fruity & 2.59 & 0.52 & 0.33 & 0 & 0.26 \\
20 & \(\beta\)-damascenone & 0.09 & Sweet, floral, fruity * & Fruity, floral & 699.21 & 36.17 & 35.64 & 24.54 & 25.15 \\
21 & Geraniol & 40 & FIreal, rose, citrus * & Fruity, floral & 5.88 & 1.79 & 0.54 & 0.04 & 0.64 \\
22 & Phenylacetaldehyde & 4 & Flowery, Rose * & Floral & 96.74 & 81.67 & 40.85 & 25.47 & 0 \\
23 & \(\alpha\)-Terpineol & 350 & Floral, sweet * & Floral & 1.08 & 0.1 & 0.05 & 0 & 0.06 \\
24 & \(\beta\)-ionone & 0.007 & Balamasc, rose * & Floral & 77.21 & 152.95 & 107.55 & 0 & 0 \\
25 & Rose oxide & 0.5 & Rose, floral * * & Floral & 53.79 & 18.8 & 9.76 & 8.02 & 10.62 \\
26 & 2,6-Diethyl, pyrazine & 6 & Roused, nuty * & Roasted & 0 & 0.59 & 0.22 & 1.63 & 0.42 \\
27 & 5-Ethly-2,3-dimethylpyrazine & 3 & Nutty roasted, woody * & Roasted & 0 & 0 & 0.52 & 2.39 & 0.85 \\
28 & Heptanal & 3 & Dry fish, solvent, smoky * & Chemical & 28.37 & 11.41 & 8.25 & 16.06 & 12.22 \\
29 & 3-Methyl-1-butanol & 300 & Mali, whisky * & Chemical & 0 & 9.38 & 4.85 & 3.77 & 4.96 \\
30 & Acetic acid & 60,000 & Vingear * & Chemical & 2.25 & 4.43 & 3.01 & 3.48 & 1.9 \\ \hline \hline \end{tabular}  
* Aroma descriptors were obtained from “Flavornet and human odor space” (* [[http://www.flavornet.org/flavornet.html](http://www.flavornet.org/flavornet.html)]([http://www.flavornet.org/flavornet.html](http://www.flavornet.org/flavornet.html)) (accessed on 3 March 2021)), the LRI and odor database (* [[http://www.odour.org.uk/odour/index.html](http://www.odour.org.uk/odour/index.html)]([http://www.odour.org.uk/odour/index.html](http://www.odour.org.uk/odour/index.html)) (accessed on 3 March 2021)) and from the reported literature (* [PERSON] & [PERSON], [39]; [PERSON] et al. [3]; [PERSON] et al. [19]). OTV (odor threshold value); OAV (odor active value); AD (air-dried); PAD (pre-treated air-dried); SD (sun-dried); PSD (pre-treated sun-dried).  
\end{table} 
Table 2: Odour activity values of the 30 most potent volatiles in the fresh and dried grapes.