## 3 Results
### GC-IMS Analysis
#### 3.1.3 Multivariate Statistical Analysis
\begin{table} \
\begin{tabular}{c c c c c c c c c c c c c c c c c c c c} \hline \hline \multirow{2}{*}{**No.**} & \multirow{2}{*}{**Compounds**} & \multicolumn{2}{c}{**Odor Threshold**} & \multirow{2}{*}{**Odor Description**} & \multirow{2}{*}{**Formula**} & \multicolumn{4}{c}{**Content/mg/gs**} & \multicolumn{4}{c}{**OAVs**} & \multirow{2}{*}{**O**} \\ \cline{4-14}  & & & & **120\({}^{\circ}\)C** & **130\({}^{\circ}\)C** & **140\({}^{\circ}\)C** & **150\({}^{\circ}\)C** & **160\({}^{\circ}\)C** & **170\({}^{\circ}\)C** & **120\({}^{\circ}\)C** & **130\({}^{\circ}\)C** & **140\({}^{\circ}\)C** & **150\({}^{\circ}\)C** & **160\({}^{\circ}\)C** & **170\({}^{\circ}\)C** & **170\({}^{\circ}\)C** \\ \hline
28 & \
\begin{tabular}{c} 2.3,5- \\ Trimble/pyrazine \\ \end{tabular} & 0.35012 & Roasted, nutty & C\({}_{1}\)H\({}_{3}\)N\({}_{2}\) & 0.1904 \(\pm\) & 0.1191 \(\pm\) & 0.1909 \(\pm\) & 0.3026 \(\pm\) & 0.7995 \(\pm\) & 0.2317 \(\pm\) & 0.2317 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.26 \(\pm\) & 0.\end{tabular}\end{table} 
+++  
Alcohols: Alcohols can be generated through either lipid oxidation or aldehyde reduction, as previously reported [48]. The highest alcohol content of 1.0126 mg/kg was observed in the sample heated at 160 \({}^{\circ}\)C. The VOCs with OAVs \(\geq\) 1 included 1-hexanol (ethereal, oil, fruity, sweet, green) and 1-octene-3-ol (mushroom, earthy). 1-hexanol (1.79-15.81%) and 1-octene-3-ol (2.09-4.95%) were also found to be important alcohol compounds in cold-pressed peanut oil [40]. Aroma compounds were determined by comparing the combined time of olfactory-based aroma detection with the peak retention times of the GC-O-MS-detected compounds. Distinct scents of grass, mushrooms, and earthy notes are perceptible during the peak production period of these aroma compounds. Esters: Studies have reported that most esters were associated with fruity and sweet aromas [49]. Volatile esters were formed via the esterification of various alcohols and carboxylic acids and/or esterification, which was catalyzed by using alcohol acyltransferases [50]. The content of ester components showed the maximum value (0.51 mg/kg) in the 160 \({}^{\circ}\)C sample and the minimum value (0.099 mg/kg) in the 130 \({}^{\circ}\)C sample.