## 3 Results and Discussion
### HS-SPME GC-MS Analysis of Volatile Organic Compounds
\begin{table}
\begin{tabular}{c c c c c c c c c c c c c} \hline
**R\({}_{t}\)** & **Volatile** & **Chemical** & **Odor** & **P1** & **P2** & **P3** & **P4** & **P5** & **P6** & **P7** & **P8** \\ **(min)** & **Compounds** & **Group** & **Types** & & & & & & & & & & \\ \hline
5.1 & 2-methylbitm-1-ol & alcohols & green & 17.2 \(\pm\) 1.9 & 9.5 \(\pm\) 1.0 & \(<\)0.02 & \(<\)0.02 & \(<\)0.02 & \(<\)0.02 & \(<\)0.02 & \(<\)0.02 \\
5.2 & dimethyl disulfide & sulfur comp & green & \(<\)0.03 & \(<\)0.03 & \(<\)0.03 & \(17.2\pm\) 1.8 & \(<\)0.03 & \(<\)0.03 & \(<\)0.03 \\
6.5 & 2-methyl/isovalerate & esters & fruitly & \(<\)0.05 & \(<\)0.05 & \(1.3\pm\) 0.1 & \(<\)0.05 & \(<\)0.05 & \(<\)0.05 & \(<\)0.05 \\
7.4 & hexameth & aldehydes & green & \(<\)0.02 & \(<\)0.02 & \(2.7\pm\) 0.3 & \(<\)0.02 & \(5.3\pm\) 0.7 & \(<\)0.02 & \(18.6\pm\) 2.2 \\
8.9 & furfural & aldehydes & woody & 28.1 \(\pm\) 3.1 & 52.4 \(\pm\) 5.9 & 44.3 \(\pm\) 4.6 & \(<\)0.03 & \(53.5\pm\) 6.1 & \(<\)0.03 & \(<\)0.03 \\
10.2 & 2-methylidene & hydrocarbons & gasoline & 54.7 \(\pm\) 6.4 & 17.2 \(\pm\) 1.8 & \(<\)0.06 & \(<\)0.06 & \(<\)0.11 \(\pm\) 1.2 & \(<\)0.06 & \(<\)0.06 \\
11.2 & 2-heptanone & ketones & fruitly & \(<\)0.04 & \(<\)0.04 & \(7.1\pm\) 0.8 & \(<\)0.04 & \(<\)0.04 & \(<\)0.04 & \(<\)0.04 \\
12.0 & 2-Propanone & ketones & fruitly & \(<\)0.03 & \(4.4\pm\) 0.5 & \(6.7\pm\) 0.7 & \(<\)0.03 & \(3.6\pm\) 0.4 & \(<\)0.03 & \(<\)0.03 \\
13.6 & 4-carene & hydrocarbons & fruitly & \(<\)0.05 & \(<\)0.05 & \(<\)0.05 & \(2.1\pm\) 0.2 & \(<\)0.05 & \(1.6\pm\) 0.2 & \(<\)0.05 & \(<\)0.05 \\
12.8 & 4-pinene & hydrocarbons & woody & \(<\)0.02 & \(<\)0.02 & \(6.3\pm\) 0.7 & \(<\)0.02 & \(4.9\pm\) 0.5 & \(<\)0.02 & \(<\)0.02 \\
13.0 & 3-bromomenthylcyclohexane & hydrocarbons & woody & \(<\)0.03 & \(<\)0.03 & \(2.5\pm\) 0.3 & \(<\)0.03 & \(<\)0.03 & \(<\)0.03 & \(<\)0.03 \\
13.4 & camphene & hydrocarbons & green & \(<\)0.02 & \(<\)0.02 & \(<\)0.02 & \(<\)0.02 & \(<\)0.02 & \(2.5\pm\) 0.3 & \(<\)0.02 & \(<\)0.02 \\
13.8 & benzaldehyde & aldehydes & woody & \(<\)0.02 & \(3.9\pm\) 0.4 & \(<\)0.02 & \(<\)0.02 & \(<\)0.02 & \(<\)0.02 & \(<\)0.02 & \(<\)0.02 \\
14.0 & 5-methylfurral & aldehydes & woody & \(<\)0.03 & \(5.2\pm\) 0.6 & \(6.9\pm\) 0.7 & \(<\)0.03 & \(3.9\pm\) 0.4 & \(<\)0.03 & \(<\)0.03 & \(<\)0.03 \\
14.1 & 2-methyl-17-rodrodum & alcohols & fruitly & \(<\)0.05 & \(3.3\pm\) 0.4 & \(<\)0.05 & \(<\)0.05 & \(<\)0.05 & \(<\)0.05 & \(<\)0.05 \\
14.3 & 8-pellandendence & hydrocarbons & fruitly & \(<\)0.03 & \(<\)0.03 & \(11.1\pm\) 1.2 & \(<\)0.03 & \(<\)0.03 & \(<\)0.03 & \(<\)0.03 & \(<\)0.03 \\
14.4 & 9-ccinnere & hydrocarbons & fruitly & \(<\)0.02 & \(<\)0.02 & \(<\)0.02 & \(10.3\pm\) 1.1 & \(<\)0.02 & \(<\)0.02 & \(<\)0.02 & \(<\)0.02 \\
14.5 & 9-pinene & hydrocarbons & woody & \(<\)0.04 & \(<\)0.04 & \(<\)0.04 & \(<\)0.04 & \(<\)0.04 & \(<\)0.04 & \(<\)0.04 & \(<\)0.04 \\
15.0 & (-)c-sicy-myreined & alcohols & green & \(<\)0.02 & \(<\)0.02 & \(2.8\pm\) 0.3 & \(<\)0.02 & \(<\)0.02 & \(<\)0.02 & \(<\)0.02 & \(<\)0.02 \\
15.0 & 9-myrene & hydrocarbons & woody & \(<\)0.02 & \(<\)0.02 & \(<\)0.02 & \(>\)0.37 & \(<\)0.04 & \(<\)0.02 & \(<\)0.02 & \(<\)0.02 \\
15.5 & 1.3.8-p-methanithineine & hydrocarbons & woody & \(<\)0.04 & \(<\)0.04 & \(<\)0.04 & \(<\)0.04 & \(<\)0.04 & \(<\)0.04 & \(<\)0.04 \\
15.7 & terpiyjy acetate & esters & green & \(<\)0.02 & \(<\)0.02 & \(<\)0.02 & \(12.1\pm\) 1.2 & \(<\)0.02 & \(3.2\pm\) 0.3 & \(<\)0.02 & \(<\)0.02 \\
16.2 & m-ymrene & hydrocarbons & fruitly & \(<\)0.05 & \(<\)0.05 & \(<\)0.05 & \(1.8\pm\) 0.05 & \(<\)0.05 & \(10.8\pm\) 1.1 & \(<\)0.05 & \(<\)0.05 \\
16.3 & limnecnere & hydrocarbons & citrus & \(<\)0.04 & \(4.1\pm\) 0.4 & \(5.4\pm\) 0.05 & \(30.2\pm\) 3.1 & \(7.5\pm\) 0.8 & \(41.7\pm\) 4.3 & \(10.0\pm\) 9.9 & \(<\)28.4 \(\pm\) 4.3 \\
17.0 & 8-ccinnere & hydrocarbons & fruitly & \(<\)0.02 & \(<\)0.02 & \(5.3\pm\) 0.6 & \(<\)0.02 & \(<\)0.02 & \(<\)0.02 & \(<\)0.02 & \(<\)0.02 \\
17.4 & 7-cripenne & hydrocarbons & fruitly & \(<\)0.03 & \(<\)0.03 & \(<\)0.03 & \(4.3\pm\) 0.4 & \(<\)0.03 & \(4.2\pm\) 0.4 & \(<\)0.03 & \(<\)0.03 \\
18.3 & terpiolendence & hydrocarbons & floral & \(<\)0.02 & \(<\)0.02 & \(1.5\pm\) 0.1 & \(<\)0.02 & \(<\)0.02 & \(<\)0.02 & \(<\)0.02 & \(<\)0.02 & \(<\)0.02 \\
19.6 & 2-menon-4-e & ketones & fruitly & \(<\)0.03 & \(<\)0.03 & \(5.8\pm\) 0.6 & \(<\)0.03 & \(<\)0.03 & \(<\)0.03 & \(<\)0.03 & \(<\)0.03 & \(<\)0.03 \\
2 Aldehydes (28.7%, Figure 3a) are formed through the oxidative degradation of amino acids during their interaction with sugars at high temperatures or the interaction of amino acids and polyphenols in the presence of polyphenol oxidase and mainly contribute to fatty and cowy flavor [6; 7; 25].