# New Insights on Volatile Components of _Vanilla planifolia_ Cultivated in Taiwan
## 2 Results
### Analysis of the Volatile Components of Taiwan-Cultivated Vanilla Pods Using HS-SPME
#### 2.2.3 Microorganism Treatments during the Curing Process
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**RI A**} & \multirow{2}{*}{**Compounds B**} & \multicolumn{5}{c}{**Relative Percentage C (\%)**} \\ \cline{3-7}  & & **Control** & \multicolumn{3}{c}{**Microorganism Treatment**} \\ \cline{3-7}  & & **Ctrl E** & **Y1 F** & **Y2 G** & **Y3 11** & **B 1** \\ \hline
799 & furfural & 0.41 \(\pm\) 0.19a & 0.75 \(\pm\) 0.18a & 0.66 \(\pm\) 0.06a & 0.44 \(\pm\) 0.10a & 0.56 \(\pm\) 0.13a \\
928 & benzaldehyde & 0.31 \(\pm\) 0.17b & 0.46 \(\pm\) 0.11a & 0.34 \(\pm\) 0.04b & 0.23 \(\pm\) 0.09 ab & 0.15 \(\pm\) 0.03b \\
975 & 2-pentylfuran & \(\cdot\) & 0.72 \(\pm\) 0.20a & 0.51 \(\pm\) 0.04 ab & 0.23 \(\pm\) 0.09 ab & 0.10 \(\pm\) 0.02b \\
999 & benzyl alcohol & 0.74 \(\pm\) 0.38 bc & 1.86 \(\pm\) 0.25a & 1.94 \(\pm\) 0.07 ab & 1.41 \(\pm\) 0.47 ab & 0.36 \(\pm\) 0.04c \\
1007 & 2-ethyl-1-hexanol & & & & & & \\
1016 & limmemee & 0.11 \(\pm\) 0.01b & 0.27 \(\pm\) 0.03a & 0.16 \(\pm\) 0.06b & 0.09 \(\pm\) 0.03b & 0.10 \(\pm\) 0.00e \\
1030 & acetophenone & - & -0.01 & -0.01 & -0.01 & -0.01 \\
1035 & 3-octadec-2-one & 0.08 \(\pm\) 0.04b & 0.13 \(\pm\) 0.03 ab & 0.12 \(\pm\) 0.02 ab & 0.08 \(\pm\) 0.03 ab & 0.18 \(\pm\) 0.03a \\
1043 & \(p\)-cresol & 0.41 \(\pm\) 0.22b & 1.06 \(\pm\) 0.31a & 0.74 \(\pm\) 0.02 ab & 0.06 \(\pm\) 0.12 ab & 0.63 \(\pm\) 0.05 ab \\
1049 & 1-octanol & & & & & \\
1056 & gausicol & 2.01 \(\pm\) 0.91a & 2.08 \(\pm\) 0.39a & 2.00 \(\pm\) 0.08a & 1.68 \(\pm\) 0.43a & 0.80 \(\pm\) 0.07a \\
1061 & tetramethylpyrazine & 0.05 \(\pm\) 0.02a & - & 0.06 \(\pm\) 0.00a & 0.04 \(\pm\) 0.01a & \\
1074 & nonanal & 0.20 \(\pm\) 0.18b & 0.16 \(\pm\) 0.02b & 0.13 \(\pm\) 0.00e & 0.12 \(\pm\) 0.03b & 0.54 \(\pm\) 0.07a \\
1080 & phenently alcohol & 0.22 \(\pm\) 0.07c & 0.35 \(\pm\) 0.04 ab & 0.33 \(\pm\) 0.01 bc & 0.24 \(\pm\) 0.05 bc & 0.41 \(\pm\) 0.04a \\
1125 & benzyl acetate & 0.12 \(\pm\) 0.03b & 0.29 \(\pm\) 0.05a & 0.25 \(\pm\) 0.02 ab & 0.17 \(\pm\) 0.02b & 0.25 \(\pm\) 0.03 ab \\
1161 & \(p\)-cresol & 0.38 \(\pm\) 0.13 bc & 0.68 \(\pm\) 0.08a & 0.62 \(\pm\) 0.02a & 0.47 \(\pm\) 0.10 ab & 0.24 \(\pm\) 0.01c \\
1166 & methyl salicate & 0.17 \(\pm\) 0.07b & 0.37 \(\pm\) 0.06a & 0.23 \(\pm\) 0.00b & 0.16 \(\pm\) 0.04b & 0.15 \(\pm\) 0.00b \\
1172 & safranal & 0.05 \(\pm\) 0.02b & - & 0.09 \(\pm\) 0.00a & 0.07 \(\pm\) 0.02 ab & 0.09 \(\pm\) 0.01a \\
1177 & decanal & 0.06 \(\pm\) 0.04 & 0.11 \(\pm\) 0.02 & - & - & - \\
1212 & anisaldehyde & 0.08 \(\pm\) 0.03a & 0.09 \(\pm\) 0.01a & 0.08 \(\pm\) 0.01a & 0.07 \(\pm\) 0.003a & 0.11 \(\pm\) 0.03a \\
1221 & phenethyl acetate & 0.05 \(\pm\) 0.03a & 0.05 \(\pm\) 0.01a & 0.05 \(\pm\) 0.00s & 0.04 \(\pm\) 0.00s & - \\ \hline \end{tabular}
\end{table} 
Table 4: Comparisons of volatile compounds and their relative percentage from vanilla pods supplemented with different microorganism treatment. \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**RI A**} & \multirow{2}{*}{**Compounds B**} & \multicolumn{5}{c}{**Relative Percentage C (\%)**} \\ \cline{3-7}  & & **K1 E** & **K2 F** & **K3 G** & **K4 H** & **S1** & **S2 J** \\ \hline
15127 & \(\delta\)-cadime & - & - & 0.04 \(\pm\) 0.01b & 0.09 \(\pm\) 0.01a & 0.06 \(\pm\) 0.01b & 0.05 \(\pm\) 0.01b \\ unknown & 7.73 & 10.48 & 13.79 & 7.08 & 10.48 & 8.68 \\ total & 89.00 & 88.40 & 84.11 & 78.83 & 89.93 \\ \hline \multicolumn{7}{l}{A Retention indices using partial C(S-C2S) as references. 1 Particularly identification of components based on C-C4S library (Wiley 0.C.) Relative percentages from C-C4P, values are means a SD of replicates. Different letters within the same three other significant difference in [PERSON]’s multiple test (p = 0.05). 0.0.