## Results
### Odor Activity Values (OAVs)  
A volatile with an OAV >1 can contribute significantly to the overall aroma of the wine [45; 76; 77], but it is also reported that a compound with 0.1< OAV <1 should be considered in line with the widely accepted theory that even compounds below the threshold can contribute to wine aroma via additive or synergistic influences of the volatile compounds that are part of the wine composition [47]. In this study, the OAV was calculated and used to evaluate which compounds contributed most to the overall aroma in the wine samples based on the identified and quantified volatile compounds detected in the original and dealcoholized wines. Supplementary Table S1 shows the volatile compounds that could contribute significantly to the overall aroma of the white, rose, and red wines. A total of 12 volatile compounds with an OAV >1 were found in both the original and dealcoholized wines, including six esters (ethyl decanoate, ethyl hexanoate, ethyl octanoate, hexyl acetate, isoamyl acetate, phenethyl acetate), two alcohols (1-hexanol, dodecanol), two acids (hexanoic acid, octanoic acid), and two terpenes (\(\beta\)-damascenone, geraniol). Thesecompounds were found in both original and dealcoholized wines in the following order: original wines > RO dealcoholized wines > VD dealcoholized wines.  
Among the volatile compounds with OAV >1, \(\beta\)-damascenone had the highest OAV, followed by isoamyl acetate, ethyl hexanoate, ethyl octanoate, and ethyl decanoate. No significant differences in the OAV of \(\beta\)-damascenone were observed in original and RO dealcoholized white wines, yet VD dealcoholized white wine was significantly different  
Figure 3: Spider plot of sensory analysis (means) for (**a**) rose wine, (**b**) red wine, and (**c**) white wine. Different letters represent significant differences at a significant level of 0.05. CK: control; RO: reverse osmosis; and VD: vacuum distillation.  
Figure 2: Aromatic series in (**a**) white, (**b**) rose, and (**c**) red wines (\(\Sigma\)OAV \(\geq\) 0.1). CK: control; RO: reverse osmosis; and VD: vacuum distillation.  
from original white wine. The OAV of \(\beta\)-damascenone in RO and VD dealcoholized white wines, decreased by 44% and 95%, respectively. It has been reported that \(\beta\)-damascenone imparts floral and fruity notes to wine [87]. Regarding isoamyl acetate, it had the highest OAV in all original wines and was reduced by 60% to 67% in RO wines (especially in RO dealcoholized red wine) and by 76% to 100% in VD wines (especially in VD dealcoholized rose wine). Other compounds with high OAVs were ethyl hexanoate and ethyl octanoate. The OAV of ethyl hexanoate also decreased by 83% to 93% in RO dealcoholized wines and by 100% in VD dealcoholized wines, while the OAV of ethyl octanoate decreased by 100% in both RO and VD wines (Supplementary Table S1). However, both compounds had OAVs \(>\)9. Isoamyl acetate, ethyl hexanoate, ethyl octanoate, and ethyl decanoate are very important for the quality of wine and contribute mainly to fruity aromas [46; 48; 79]. Octanoic acid and 1-hexanol also showed relatively low OAV (1 \(<\) OAV \(<\) 4) but were only detected in the original wine samples. Despite the reduction of volatile compounds with high OAVs in RO and VD dealcoholized wines, they are still considered to contribute to the aroma quality of the dealcoholized wines ( floral, fruity, oily, and herbaceous notes), as their OAVs were still higher than 1.