## 3 Results and Discussion
### Evaluation of SAFE, SDE and SPME Extracts by GC-O
\begin{table}
\begin{tabular}{c c c c c c c c c} \hline
**Odour Type** & **Name** & **SAFE** & **SDE** & **SPME** & **RI DBS** & **Major Fragment Ions (w/z/b)** \\ \hline sulfur, burnt & methanethiol\({}^{*}\) & + & + & + & + & \(>\)500 & 47\({}^{\prime}\) (100) 48009: 45(47); 46(12); 15(10) \\ putrid, cabbage & dimethyl sulfide \({}^{*}\) & - & + & + & \(>\)500 & **62(100)**; 47(95); 45(41); 46(36); 61(33) \\ buttery & 2-3-butrichione \({}^{*}\) & + & + & + & \(<\)600 & 430(100); **86(14)**; 46(8); 15(44); 44(28) \\ rancold, sulfur & 2/-3-methyl butanal & + & - & - & 655 & 41(000); 29(57); 58(58); 52(72); \\ garlic & methyl thiocyanate\({}^{*}\) & + & + & + & 665 & **73(1000)**; 72(56); 45(36); 44(32) ; 46(32) \\ buttery & 2-3-pentclone \({}^{*}\) & + & - & - & 707 & 43(100); 29(61); 57(32); 27(26); **10011** \\ garlic & dimethyl disulfide \({}^{*}\) & - & + & + & 720 & **94(1000)**; 79(57); 45(48); 46(25) +(71) \\ cabbage & unknown & + & - & - & 700 & **94(1000)**; 56(81); 41(69); 45(57); 57(38) \\ grass & heeanal \({}^{*}\) & + & + & + & 795 & 44(100); 56(81); 41(69); 45(55); 57(38) \\ garlic & unknown & + & + & + & 804 & 74(100); 57(64); 29(62); 41(53); 27(32) \\ cabbage, swearly & 2/-methyl butanoic acid & + & - & + & 847 & 47(100); 57(64); 29(62); 41(53); 27(32) \\ grassy, green & 3-heean-1-0* & + & + & + & 848 & 410(100); 67(99); 39(95); 55(43); 69(27) \\ rancold & 2-(4)-heptaned & + & + & + & 898 & 44(100); 70(94); 43(48); 44(147); 55(59) \\ build potatoes & methanol \({}^{*}\) & + & + & + & 905 & 44(100); 104(51); 47(51); 74(53); 45(82) \\ popcorn & 2-acetyl-1-pyrroline & - & + & - & 920 & 43(100); 41(54); 42(4); 88(13); 39(11) \\ cabbage & unknown & + & - & - & 951 & \\ putrid, cabbage & dimethyl disulfide \({}^{*}\) & + & + & + & 975 & **128(100)**; 45(59); 79(51); 47(36); 64(22) \\ geranium & 1,5-cudenian-3-one & + & + & + & 986 & 64(100); 47(74); **11061**; 45(64) 32(39) \\ cabbage & 5-methylmethousulphate & + & - & - & 995 & 64(100); 47(74); **11061**; 45(64) 32(39) \\ brocoli & unknown & + & + & - & 1032 & & \\ honey & phenylacetaldehyde \({}^{*}\) & + & + & - & 1046 & 91(100); 92(29); 120(28); 68(81); 39(74) \\ earthy, roasted & 2-ethyl-3-dimethylpyrazine & + & + & + & 1054 & 135(100); 136(74); **1367**; 68(73); 79(68); **12666** \\ sauerhart & S-methyl methanethiolynonate \({}^{*}\) & + & - & - & 1071 & 47(100); 81(87); 637(3); 79(68); **12666** \\ green pas & 2-isopropyl-methoxy pyrazine \({}^{*}\) & + & + & + & 1044 & 137(100); **132(24)**; 124(26); 138(12); 109(11) \\ broth like & unknown & + & + & - & 1119 & - & - \\ hop & unknown & + & + & + & 1133 & - & - \\ roasted & unknown & + & + & - & 1148 & - & - \\ cucumber & 2-butyl-3-methoxyrazine & + & + & + & 1159 & 43(100); 41(99); 29(60); 55(76); 70(72) \\ earthy, roasted & 2-ethyl-3-methoxyrazine & + & + & + & 1178 & 138(100); 1246(51); 15(14); 137(31); 12(37) \\ pepper like & 2-isobutyl-3-methoxy pyrazine & + & + & + & 1185 & 108(100); 135(14); 14(107); 69(74); 41(10) \\ brocoli & heeyl isothicarate \({}^{*}\) & + & + & + & 1209 & 43(100); 126(4); 41(46); 72(27); 29(24) \\ broth like & unknown & - & + & + & 1217 & - & - \\ soup & (E)-2-deconal \({}^{*}\) & + & + & - & 1236 & 43(100); 41(88); 55(70); 70(70); 29(67) \\ fatty & (E, E)-2-4 deconal \({}^{*}\) & + & + & - & 1323 & 81(100); 41(51); 39(22); 27(22) 29(21) \\ \hline \end{tabular} RI SP-S Retention indices calculated for DB-5 phase type column; in major fragments ions column base peak was provided (with intensity 100(5)), as well as molecular ion (if observed, bolded) and other major fragments.  
\end{table} 
Table 1: Compounds identified using gas chromatography-olfactmetry (GC-O) and gas chromatography-mass spectrometry (GC-MS) in raw brocoli after extraction using three methods: solvent-assisted flavor evaporation (SAFE), simultaneous distillation/extraction SDE) and solid-phase microextraction (SPME). \({}^{*}\)—identity confirmed with authentic standard analysis.