## 3 Results and Discussion
### Identification of Volatile Compounds in the Formulations
However, some of specific volatile compounds were only identified in LEE-ME: 6-Methyl-5-hepten-2-one (with the higher relative area), 2-isobutylthiazolo, (E)-citral (with a low relative area) and citronelly formate. Other volatile compounds (2,5-dimethyldecane and 1,7-dimethyl-4-(1-methylethyl) cyclodecane) identified in LEE-ME have not been described in the literature. The type of odor/description has not been found, and since they are present in relative low amount (low relative area), it is possible that they may not have an impact in the odor perception of ME. The absence of consensus regarding the odor of Unl-LEE may be attributed by the combination of different odors, in particularly by the combination of dodecane [36], that conferred an alkane-like odor (undefined and unpleasant odor) and D-limonene that presents a much pleasant citric odor [36]. The undefined odor of LEE-ME identified by the majority of the volunteers may be explained by the combination of different type of odors: citric, lemon, floral and fermented/musty odors. Based on the data from literature, the most relevant compounds responsible for the lemon, citrus and floral odors of LEE-ME are 6-methyl-5-hepten-2-one, D-limonene, (E)-citral [35; 36] and citronellyl formate [37], which could be the responsibility by the most pleasant and fresh odors. LEE-ME also contained 2-isobutylthiazolo, a relevant compound that contributes for the tomato aroma, which is the responsible for the characteristic smell of tomato's leafy and fermented odor [19; 36]. Although the relative area of 2-isobutylthiazolo is lower than the other volatile compounds with a citric/loral odor, its odor threshold is much lower, indicating that it could be better detected in lower amounts in comparison with the D-limonene or 6-methyl-5-hepten-2-one. 2-Isobutylthiazolo is sulfur-derived volatile compound and is responsible for the flavor of horseradish type and spoiled vine-like [38], being one the main reasons for the unpleasant odor of the LEE-ME, initially identified by the volunteers (three volunteers classified the odor as unpleasant and one of them as very unpleasant). The relative high amounts of dodecane in the LEE-ME may also contribute for the undefined or even unpleasant odor of LEE-ME. Regarding the analysis of volatile compounds in Unl-Macro, it was possible to find different types of compounds with different odor types (Table 2): volatile compounds with a citric and floral odor, namely D-limonene [36], benzyl alcohol [33; 34] and phenylethyll alcohol [30] that may be responsible for pleasant and fresh odor identified by three volunteers; volatile compounds, such as dodecane [36], n-hexanal [19; 36], 1-hexanol [33] and (E)-2-Octenal [33], that provided an unpleasant odor identified by six volunteers. Although n-hexanal and (E)-2-Octenal are in relative low amounts in Unl-Macro, the odor of these volatile compounds could be easily percept by the volunteers because they present a low odor threshold when compared with the odor compounds with a better pleasant odor (D-limonene, benzyl alcohol and phenylethyll alcohol). Therefore, the combination of these different types of odors may be the explanation why the majority of the volunteers classified the odor as undefined. In the LEE-Macro it was possible to identify several compounds that are well described in the literature: 6-Methyl-5-hepten-2-one [35], D-limonene [36], 2-isobutylthiazolo [19; 36], benzeneacetaldehyde [20], dodecane [36], citral [35], toluene [39], n-hexanal [19; 36], 1-hexanol [33], (Z)-3-hexanol [33; 35], (E)-2-octenal [33] and benzyl alcohol [33; 34]. Each compound presents a different odor type, from pleasant odors (citric and floral) to more unpleasant odors (green, musty and fatty) (Table 2). Citronellyl formate and phenylethyll alcohol have been identified in the LEE and LEE-Macro, but they have not been described for tomato and tomato-derived products.