## 2 Results
### Volatilome of the Sweet Wines
\begin{table}
\begin{tabular}{c c c c c c c} \hline
**Compound** & **RID** & **RIref** & **RI** & **SW-F** & **SW-S** & **SW-A** \\ \hline
6-Propyl tetrahydro-2H-pyran-2-one (\(\delta\)-Octalactone) & C & 1976 & 1978.4 & 0.05 & 0.08 & 0.03 \\ Dihydro-5-pentyl-2(3H)-furanone (\(\gamma\)-Nonalactone) & C & 2024 & 2028.8 & 0.02 & 0.05 & 0.03 \\ Total & & & & \(<\)0.12 & \(<\)0.16 & \(<\)0.07 \\ \hline Other compounds & & & & & & \\ Dimethyl sulfide & B & 754 & 738.9 & \(<\)0.01 & \(<\)0.01 & \(<\)0.01 \\
1,1-Diethoxy ethane (Acetal) & B & 892 & 890.8 & 0.25 & 0.24 & 0.26 \\
2-Ethylfuran & B & 950 & 942.6 & \(<\)0.01 & \(<\)0.01 & \(<\)0.01 \\
1,4-Dioxane (IS) & & & 1055.5 & & & \\
2-Pentylfuran & B & 1231 & 1225.6 & 0.02 & 0.02 & 0.01 \\
2-Acetylfuran & B & 1499 & 1500.4 & 0.02 & 0.02 & \(<\)0.01 \\ Methyl eugenol (1,2-dimethoxy-4-prop-2-enylbenzene) & C & 2013 & 2013.2 & \(<\)0.01 & \(<\)0.01 & \(<\)0.01 \\ Total & & & & \(<\)0.29 & \(<\)0.29 & \(<\)0.27 \\ \hline Hydrocarbons (alkanes/alkenes) & & & & & & \\ Hexane & & & 600 & 600 & \(<\)0.01 & 0.01 & \(<\)0.01 \\ Heptane & A & 700 & 700 & \(<\)0.01 & \(<\)0.01 & \(<\)0.01 \\ Octane & A & 800 & 800 & \(<\)0.01 & \(<\)0.01 & \(<\)0.01 \\
1-Octene & C & 847 & 831.8 & \(<\)0.01 & \(<\)0.01 & \(<\)0.01 \\
2-Octene & C & 864 & 848.4 & \(<\)0.01 & \(<\)0.01 & \(<\)0.01 \\ Nonane & A & 900 & 900 & \(<\)0.01 & \(<\)0.01 & \(<\)0.01 \\ Decane & A & 1000 & 1000 & \(<\)0.01 & \(<\)0.01 & \(<\)0.01 \\ Dodecane & A & 1200 & 1200 & \(<\)0.01 & \(<\)0.01 & \(<\)0.01 \\ Tetadecane & A & 1400 & 1400 & \(<\)0.01 & \(<\)0.01 & \(<\)0.01 \\ Hexadecane & A & 1600 & 1600 & \(<\)0.01 & \(<\)0.01 & \(<\)0.01 \\ Naphthalene & C & 1746 & 1734 & 0.01 & \(<\)0.01 & 0.03 \\ Total & & & \(<\)0.03 & \(<\)0.01 & \(<\)0.04 \\ \hline \end{tabular} SW-F: Sweet wine with added FSS raisins to adjust sweetness. SW-S: Sweet wine with added FSS syrup to adjust sweetness. SW-A: Sweet wine with added alcohol to case fermentation at the desired sweetness level. RI: Retention Index. Rlref: Reference Rls, obtained from the NIST14 library (as experimental RI median values from various literature sources). RID: Reliability of identification. A: Agreement of RI and MS spectra with those of an authentic compound analyzed under identical conditions. B: Agreement of RI (\(\Delta\)RI \(<\) 20) and MS (match \(>\) 900). C: At least ARI \(<\) 20 or MS similarity match \(>\) 800.  
\end{table} 
Table 2: _Cont._D-limonene (citrus), \(\beta\)-citronellol (floral, rose, citrus), \(\beta\)-damascenone (fruity, rose, plum),linalool (citrus, floral, green), and trans-geranylacetone (fruity, tropical, floral). Of the six lactones that were identified, three were found at levels > 0.01%, i.e., \(\gamma\)-butyrolactone (caramel, milky, peach), \(\delta\)-octadec (coconut, tropical, dairy), and \(\gamma\)-nonalactone (coconut, buttery, milky). Most lactones have previously been found in grapes, raisins, or wine, except 2-hexen-1,4-lactone, which has not previously been reported in grapes or wines [2]. Various other compounds, deriving from the raw material or the raisin-drying process, such as dimethyl sulfide, acetal, various acetyl furrans, and methyl eugenol, were identified at levels < 0.02%, except acetal (ethereal, nutty, earthy), which was found at \(\sim\)0.25% in all samples. Finally, several alkanes and alkenes were identified, some of which have not previously been identified in grapes, raisins, or wine (C7-10, C12 alkanes, 1/2-octenes), except for dry wine from FSS [2], and may be a result of microbial spoilage of the FSS during its generation and handling in the factory.