## 3 Results and Discussion
### Volatile Organic Compounds
\begin{table}
\begin{tabular}{c c c c c c c c c c} \hline \hline  & & & & & \multicolumn{6}{c}{_Samples_} \\ \cline{6-10}
**Volatile Compound** & **Odor Description** & \({}^{\text{a}}\)**CAS\#** & \({}^{\text{b}}\)**ELRI** & \({}^{\text{c}}\)**LRI** & **1** & **2** & **3** & **4** & **5** & **6** \\ \hline
**Aldehydes** & & & & & & & & & & & \\ \hline Pentanal & Almond, pungent, coffee, chocolate [47; 48] & 110-62-3 & 749 & 873 & \(\square\) & \(\blacksquare\)\({}^{\text{d,e}}\) & \(\square\) & \(\square\) & \(\square\) \\ Hexanal \({}^{\ast}\) & Green, vegetable, fruity, fallow, fat [47; 48] & 66-25-1 & 759 & 874 & \(\blacksquare\)\({}^{\text{e}}\) & \(\blacksquare\)\({}^{\text{d,e}}\) & \(\blacksquare\)\({}^{\text{d,e}}\) & \(\blacksquare\)\({}^{\text{e}}\) \\ Hexenal & Apple, green [47] & 505-57-7 & 892 & 920 & \(\square\) & \(\blacksquare\)\({}^{\text{e}}\) & \(\square\) & \(\square\) & \(\square\) \\ Heptanal \({}^{\ast}\) & Fresh, herbal, fatty, citrus, wine-lees [47; 48] & 111-71-7 & 785 & 843 & \(\blacksquare\)\({}^{\text{e}}\) & \(\blacksquare\)\({}^{\text{d,e}}\) & \(\square\) & \(\square\) & \(\blacksquare\)\({}^{\text{e}}\) \\ Octanal \({}^{\ast}\) & Citrus, soap, lemon, herbal, honey [47; 48] & 124-13-0 & 726 & 805 & \(\blacksquare\)\({}^{\text{e}}\) & \(\blacksquare\)\({}^{\text{e}}\) & \(\square\) & \(\blacksquare\)\({}^{\text{e}}\) & \(\square\) & \(\blacksquare\)\({}^{\text{e}}\) \\ Nonanal \({}^{\ast}\) & Fat, citrus, fresh, orange, green [47; 48] & 124-19-6 & 798 & 880 & \(\blacksquare\)\({}^{\text{e}}\) & \(\blacksquare\)\({}^{\text{d,e}}\) & \(\blacksquare\)\({}^{\text{d,e}}\) & \(\blacksquare\)\({}^{\text{d,e}}\) & \(\blacksquare\)\({}^{\text{d,e}}\) \\ Decanal \({}^{\ast}\) & Sweet, citrus, floral, soap, orange [47; 48] & 112-31-2 & 797 & 838 & \(\blacksquare\)\({}^{\text{e}}\) & \(\blacksquare\)\({}^{\text{d,e}}\) & \(\blacksquare\)\({}^{\text{e}}\) & \(\square\) & \(\square\) & \(\blacksquare\)\({}^{\text{e}}\) \\ Undecanal & Floral, citrus, green, fresh [47] & 112-44-7 & 847 & 901 & \(\blacksquare\)\({}^{\text{e}}\) & \(\square\) & \(\square\) & \(\square\) & \(\square\) & \(\square\) \\ Dodecanal \({}^{\ast}\) & Citrus, green, floral [47] & 112-54-9 & 839 & 922 & \(\blacksquare\)\({}^{\text{e}}\) & \(\blacksquare\)\({}^{\text{e}}\) & \(\square\) & \(\square\) & \(\blacksquare\)\({}^{\text{e}}\) & \(\blacksquare\)\({}^{\text{e}}\) \\ Benzaldehyde \({}^{\ast}\) & Almond, burnt sugar, tropical fruit [47; 48] & 100-52-7 & 689 & 875 & \(\blacksquare\)\({}^{\text{e}}\) & \(\blacksquare\)\({}^{\text{d,e}}\) & \(\blacksquare\)\({}^{\text{d,e}}\) & \(\blacksquare\)\({}^{\text{e}}\) & \(\blacksquare\)\({}^{\text{e}}\) & \(\blacksquare\)\({}^{\text{e}}\) \\ \(\alpha\)-methylbutanal & Cocoa, almond, malt, fermented [47; 48] & 96-17-3 & 683 & 836 & \(\square\) & \(\blacksquare\)\({}^{\text{d,e}}\) & \(\square\) & \(\square\) & \(\square\) & \(\blacksquare\)\({}^{\text{d,e}}\) \\ \(\beta\)-methylbutanal & Chocolate, peach [48] & 590-86-3 & 742 & 861 & \(\square\) & \(\square\) & \(\square\) & \(\square\) & \(\square\) & \(\blacksquare\)\({}^{\text{d,e}}\) \\ Phenylethylnan & Honey, sweet, floral, fermented [47; 48] & 122-78-1 & 741 & 880 & \(\blacksquare\)\({}^{\text{e}}\) & \(\blacksquare\)\({}^{\text{e}}\) & \(\blacksquare\)\({}^{\text{e}}\) & \(\square\) & \(\blacksquare\)\({}^{\text{e}}\) \\ Safranal & Herb, sweet, fresh, spicy [47; 48] & 116-26-7 & 762 & 882 & \(\square\) & \(\blacksquare\)\({}^{\text{d,e}}\) & \(\blacksquare\)\({}^{\text{e}}\) & \(\square\) & \(\square\) & \(\square\) \\ (E)-cinnamaldehyde & Sweet, cinnamon, baslamic, honey [47; 48] & 14371-10-9 & 767 & 868 & \(\square\) & \(\blacksquare\)\({}^{\text{e}}\) & \(\square\) & \(\square\) & \(\square\) & \(\square\) \\ Vanillin \({}^{\ast}\) & Sweet, vanilla, creamy, chocolate [47; 48] & 121-33-5 & 652 & 721 & \(\blacksquare\)\({}^{\text{e}}\) & \(\square\) & \(\square\) & \(\blacksquare\)\({}^{\text{e}}\) & \(\square\) & \(\blacksquare\)\({}^{\text{e}}\) \\ \hline
**Acids** & & & & & & & & & & \\ Acetic acid \({}^{\ast}\) & Acidic, sour, pungent, vinegar [47; 48] & 64-19-7 & 589 & 600 & \(\blacksquare\)\({}^{\text{e}}\) & \(\blacksquare\)\({}^{\text{d,e}}\) & \(\blacksquare\)\({}^{\text{d,e}}\) & \(\blacksquare\)\({}^{\text{d,e}}\) & \(\square\) & \(\blacksquare\)\({}^{\text{d,e}}\) \\ Hexanoic acid & Sour, fatty, sweat, cheesy [47; 48] & 142-62-1 & 817 & 848 & \(\square\) & \(\blacksquare\)\({}^{\text{e}}\) & \(\blacksquare\)\({}^{\text{d,e}}\) & \(\square\) & \(\square\) & \(\square\) \\ Heptanoic acid & Rancid, sour, cheesy, sweat [48] & 111-14-8 & 785 & 750 & \(\square\) & \(\blacksquare\)\({}^{\text{e}}\) & \(\square\) & \(\square\) & \(\square\) & \(\square\) \\ Octanoic acid & & & & & & & & & & & \\ Nonanoic acid & Green, cheese, fatty [47; 48] & 112-05-0 & 800 & 830 & \(\blacksquare\)\({}^{\text{e}}\) & \(\blacksquare\)\({}^{\text{d,e}}\) & \(\blacksquare\)\({}^{\text{d,e}}\) & \(\blacksquare\)\({}^{\text{d,e}}\) & \(\blacksquare\)\({}^{\text{d,e}}\) & \(\blacksquare\)\({}^{\text{e}}\) & \(\blacksquare\)\({}^{\text{e}}\) \\ Decanoic acid & Rancid, fatty, sour, citrus [47; 48] & 334-48-5 & 773 & 814 & \(\blacksquare\)\({}^{\text{d,e}}\) & \(\blacksquare\)\({
Aldehydes represented about 19.5-39.0% of the total peak areas, with higher percentages in the infusions from fermented teas, especially Sample 2.