## 2 Results and Discussion
\begin{table}
\begin{tabular}{c c c c} \hline
**Item** & **RT** & **Area \%** & **Odor Description** & **References** \\ \hline
1,2-Dimethyl cyclopropene & 539 & 1.11 \(\pm\) 0.10 & \\
1,3,5,7-Cyclooctatetraene & 850 & 1.19 \(\pm\) 0.10 & \\
1-Penten-3-one & 684 & 1.08 \(\pm\) 0.09 & green, pungent & [29] \\
2,4-Heptadienal, (E,E)- & 999 & 2.27 \(\pm\) 0.18 & fatty, rancid \\
2-Butenal, (E)- & 649 & 2.43 \(\pm\) 0.21 & flower & [29] \\
2-Heptendal, (Z)- & 964 & 1.13 \(\pm\) 0.08 & oxidized, tallowy, pungent & [30] \\
2-Hexanal & 854 & 1.18 \(\pm\) 0.07 & green leaf, apple-like & [29] \\
2-Penten-1-ol, (E)- & 510 & 1.87 \(\pm\) 0.08 & \\
2-Penten, (E)- & 751 & 1.78 \(\pm\) 0.11 & fruity aroma & [31] \\
2-Pentene, (E)- & 501 & 1.65 \(\pm\) 0.14 & \\
4-Heptendal, (Z)- & 888 & 1.07 \(\pm\) 0.05 & \\ Acetic acid & 609 & 3.02 \(\pm\) 0.24 & sour, vinegary & [29] \\ Ethyl Acetate & & 3.27 \(\pm\) 0.21 & fruity & [38] \\
2-Ethylfuran & 739 & 1.49 \(\pm\) 0.06 & sweet, ethereal & [29] \\ Furfurral & 830 & 2.48 \(\pm\) 0.22 & \\ Hexanal & 801 & 2.31 \(\pm\) 0.20 & grassy, fatty & [29] \\ Hexane & 600 & 4.50 \(\pm\) 0.36 & petroleum-like & [32] \\ Oxitane, methyl-, (S)- & & 1.44 \(\pm\) 0.12 & sweet, alcoholic & [41] \\ Pentanal & 714 & 1.27 \(\pm\) 0.08 & woody, bitter, oily & [29] \\ Trimethylene oxide & & 1.34 \(\pm\) 0.10 & \\ \hline \end{tabular}
\end{table} 
Table 7: Percentage composition of volatile compounds from cranberry seed oil obtained by sonification Percentage composition of volatile compounds from cranberry seed oil obtained by sonification. \begin{table}
\begin{tabular}{c c c c c} \hline
**Item** & **RT** & **Area \%** & **Odor Description** & **References** \\ \hline
3-Methyl-1 butanol & 736 & 2.09 \(\pm\) 0.12 & disagreeable & \\
3-Methyl-1 butanol, acetate & 867 & 1.03 \(\pm\) 0.09 & banana & [35] \\
1-Hexanol & 872 & 1.04 \(\pm\) 0.08 & fruit, soft & [29] \\
1-Octanol & 1078 & 1.29 \(\pm\) 0.08 & penetrating, aromatic & [42] \\
1-Penten-3-one & 683 & 1.72 \(\pm\) 0.12 & green, pungent & [29] \\
2-Methyl-1-propanol & 654 & 2.30 \(\pm\) 0.13 & Wine, penetrating & [29] \\
2,4-Heptadienal, (E,E)- & 999 & 2.05 \(\pm\) 0.18 & fatty, rancid & [29] \\
2-Butenal, (E)- & 648 & 4.79 \(\pm\) 0.33 & flower & [29] \\
2-Ethyl-trans-2-butenal & 856 & 1.69 \(\pm\) 0.13 & & \\
2-Heptanone & 889 & 1.12 \(\pm\) 0.10 & sweet, fruity & [29] \\
2-Heptrenal, (Z)- & 964 & 1.70 \(\pm\) 0.15 & oxidized, tallowy, pungent & [30] \\
2-Hexreal & 855 & 1.11 \(\pm\) 0.09 & green leaf, apple-like & [29] \\
2-Pentenal, (E)- & 383 & 1.30 \(\pm\) 0.80 & fruity aroma & [31] \\
6-Methyl-5-hepten-2-one & 988 & 1.42 \(\pm\) 0.13 & oily, pungent & [29] \\ Acetic acid, methyl ester & 513 & 1.23 \(\pm\) 0.01 & ethereal, sweet & [29] \\ Acetonitrile & & 1.24 \(\pm\) 0.11 & sweet, ethereal & [43] \\ Carbon dioxide & & 1.11 \(\pm\) 0.09 & no odor & [44] \\ Ethyl Acetate & 610 & 4.63 \(\pm\) 0.32 & fruity & [38] \\ Fururan, 2-ethyl- & 720 & 1.18 \(\pm\) 0.08 & smoky, burnt & [45] \\ Furfurral & 830 & 1.14 \(\pm\) 0.09 & & \\
5-Ethyl-2,2,3-trimethylheptan & & 1.19 \(\pm\) 0.10 & & \\ Hexanal & 802 & 2.67 \(\pm\) 0.22 & grassy, fatty & [27] \\ Fluorotrimomethane & & 1.10 \(\pm\) 0.08 & & \\
3,3-Dimethyloxetane & & 1.11 \(\pm\) 0.11 & & \\ Pentanal & 699 & 1.41 \(\pm\) 0.14 & woody, bitter, oily & [29] \\ Trimethylene oxide & & 1.79 \(\pm\) 0.12 & agreeable aromatic & [34] \\ p-Xylene & & 1.09 \(\pm\) 0.01 & sweet & [40] \\ \hline \end{tabular}
\end{table} 
Table 8: Percentage composition of volatile compounds from cuckooflower seed oil obtained by sonification. In cold-pressed oils, most chemical changes occur during storage and are related to the oxidation of unsaturated fatty acids [46]. Therefore, it is recommended that cold-pressed oils should be consumed within 6-12 months of production. Oil deterioration is mainly associated with volatile compounds such as aldehydes, ketones, esters, and furan derivatives, which are formed as a result of lipid oxidation processes [47; 48], especially the auto-oxidation of unsaturated fatty acids.