# Changes in the Volatile Profile of Wheat Sourdough Produced with the Addition of Cava [PERSON]
## 2 Results
### Analysis of Volatile Compounds in Different Sourdough Samples
#### 2.2.1 Alcohols
\begin{table}
\begin{tabular}{c c c c c c c c c c c} \hline \hline  & \multicolumn{2}{c}{**Compound**} & \multicolumn{2}{c}{**CAS Num.**} & \multicolumn{2}{c}{**Odor 1**} & \multicolumn{2}{c}{**ODT 2**} & \multicolumn{2}{c}{**Cava Lees**} & \multicolumn{2}{c}{**Control**} & \multicolumn{2}{c}{**0.5\% Cava Lees**} & \multicolumn{2}{c}{**1\% Cava Lees**} & \multicolumn{2}{c}{**2\% Cava Lees**} \\ \cline{1-1} \cline{6-11}
1 & 1-Butanol & 71-36-3 & medicinal, fruit, wine & 500 & nd & 27.53 \(\pm\) 9.86\({}^{\circ}\) & 58.52 \(\pm\) 9.06 \({}^{\circ}\) & 148.09 \(\pm\) 36.70\({}^{\circ}\) & 390.76 \(\pm\) 66.00\({}^{\circ}\) \\
2 & 1-Frontanol & 71-41-0 & green, fruit, basian & 4000 & 29.74 \(\pm\) 4.62 & 6.62 \(\pm\) 1.73 \({}^{\circ}\) & 16.04 \(\pm\) 6.87 \({}^{\circ}\) & 41.53 \(\pm\) 6.72 \({}^{\circ}\) & 82.42 \(\pm\) 6.64\({}^{\circ}\) \\
3 & 1-Hexanol & 111-27-3 & sweet, iron, flower & 2500 & 52.76 \(\pm\) 3.22 & 76.17 \(\pm\) 7.93\({}^{\circ}\) & 126.44 \(\pm\) 11.94\({}^{\circ}\) & 165.10 \(\pm\) 21.78\({}^{\circ}\) & 249.65 \(\pm\) 29.86\({}^{\circ}\) \\
4 & 1-Octanol-sol & 2291-86-4 & mushroom, earth & 1 & nd & 20.40 \(\pm\) 9.66\({}^{\circ}\) & 232.82 \(\pm\) 1.0 \({}^{\circ}\) & 256.32 \(\pm\) 2.1 \({}^{\circ}\) & 24.54 \(\pm\) 4.30\({}^{\circ}\) \\
5 & 1-Hepton1 & 111-70-6 & herb, mushroom, chemical, green & 3 & nd & 17.33 \(\pm\) 2.88\({}^{\circ}\) & 21.91 \(\pm\) 2.39 \({}^{\circ}\) & 28.18 \(\pm\) 1.56\({}^{\circ}\) & 29.47 \(\pm\) 12.9\({}^{\circ}\) \\
6 & 1-Octanol & 111-87-5 & moss, nut, mushroom, chemical & 110–130 & 12.32 \(\pm\) 1.03 & 5.12 \(\pm\) 2.73 \({}^{\circ}\) & 25.30 \(\pm\) 2.37 \({}^{\circ}\) & 62.66 \(\pm\) 4.6\({}^{\circ}\) & 100.57 \(\pm\) 30.93\({}^{\circ}\) \\
7 & 1-Nonand & 143-08-8 & fat, green, city, floral & 50 & nd & 2.60 \(\pm\) 2.59\({}^{\circ}\) & 9.64 \(\pm\) 3.49\({}^{\circ}\) & 24.63 \(\pm\) 4.32\({}^{\circ}\) & 34.69 \(\pm\) 8.16\({}^{\circ}\) \\
8 & 2-Ethyehancal & 104-76-7 & citrus, fatty & na & 0.32 \(\pm\) 0.05 & 2.83 \(\pm\) 0.13 \({}^{\circ}\) & 2.27 \(\pm\) 1.87 \({}^{\circ}\) & 9.47 \(\pm\) 1.12\({}^{\circ}\) & 11.29 \(\pm\) 1.94\({}^{\circ}\) \\ \hline \hline \end{tabular} \({}^{1}\) From [25], \({}^{1}\) OOT: Older Detection Threshold (in water) from [24]. Expressed as mg/kg, Values were mean \(\equiv\) standard deviation of triplicates. Significant differences between sounddays are indicated by different superscript letters (\(p<0.05\)) for each compound, nd: not detected; nor not available.  
\end{table} 
Table 2: Concentration (mg/kg) of the main alcohols obtained with the optimized extraction parameters in Cava lees and soundough. Most of the alcohols identified in the sourdough samples increased their concentration with the addition of Cava lees, reaching the highest values at 2% Cava lees (\(p\) < 0.05). The dominant alcohol quantified was 1-hexanol in sourdoughs formulated with and without Cava lees. Additionally, 1-butanol was the dominant alcohol in sourdoughs with 2% Cava lees (249.65 \(\pm\) 29.86 mg/kg).