## 2 Results and Discussion
### Correlation Analysis
However, ethyl _(E)_-3-hexenoate and ethyl 2-hexenoate both showed a negative correlation to 'green pepper' (r = \(-\)0.43, r = \(-\)0.49, respectively). Although some compounds were not correlated with 'green pepper', their impact on the expression of IBMP could not be underestimated. For example, ethyl octanoate was negatively correlated with 'berry' (r = \(-\)0.40), 'tropical fruity' (r = \(-\)0.53), and 'floral' (r = \(-\)0.68) notes. A higher intensity of 'berry' note might lead to higher perception of 'green pepper' (r = 0.42), while a higher intensity of 'tropical fruity' note might suppress the perception of 'green pepper' (r = \(-\)0.38). Since there existed different correlation among different aroma descriptions (Table 1), the contribution of ethyl octanoate to 'green pepper' was more complicated. \begin{table}
\begin{tabular}{c c c c c c c c c c c c c} \hline \hline \multirow{2}{*}{**NO.1**} & \multirow{2}{*}{**Compounds**} & \multicolumn{6}{c}{**Pearson Correlation Coefficient 2**} & \multicolumn{6}{c}{**Two-Way ANOVA 3**} \\ \cline{2-13}  & & **Green** & **Herbaceous** & **Berry** & **Topical** & **Final** & **Based** & **Preportion** & **Binary Hending Type** & **Proportion** \\  & & **Perper** & **Herbaceous** & **Berry** & **Trivally** & **Final** & **Total** & **Total** & **Total** & **CTC** & **CTM** & **CTP** & \(\times\)** **Blending** \\ \hline \multicolumn{13}{c}{**Sensory scores**} \\ Green Proper & 1.00 & & & & & & 3.32 \({}^{\circ}\) & 3.82 \({}^{\circ}\) & ns. & & ns. \\ Hedish & 0.41 & 1.00 & & & & ns. & & ns. & ns. \\ Berry & 0.42 & 0.59 & 1.00 & & & ns. & & ns. & ns. \\ Tropical Injury & \(-0.38\) & nc. & nc. & 1.00 & & ns. & & ns. & ns. \\  & & nc. & 0.39 & 0.68 & 1.00 & & ns. & & ns. \\  & & & nc. & nc. & nc. & 1.00 & & ns. & & ns. \\  & & & & & & & & & & ns. \\ \hline \multicolumn{13}{c}{**GLC/G**double} \\ C2 & 1-Headened & \(-0.55\) & nc. & 0.73 & 0.52 & nc. & 90.54 \({}^{\circ}\) & 100.85 \({}^{\circ}\) = 100.19 \({}^{\circ}\) & 879.22 \({}^{\circ}\) & 1113.68 \({}^{\circ}\) = ** ** \\ C2 & 2-G3-Heon-1-0 & nc. & nc. & 0.75 & 0.58 & nc. & 36.18 \({}^{\circ}\) = 38.93 \({}^{\circ}\) = 38.57 \({}^{\circ}\) & 34.39 \({}^{\circ}\) & 39.70 \({}^{\circ}\) = ** \\ C3 & (2-G3-Heon-1-0) & nc. & nc. & 0.56 & 0.46 & 80.08 \({}^{\circ}\) & 55.53 \({}^{\circ}\) = 39.29 \({}^{\circ}\) & 42.02 \({}^{\circ}\) & 76.44 \({}^{\circ}\) = ** \\ C5 & (2-J2-Heon-1-0) & nc. & nc. & 0.42 & nc. & 0. & ns. & & 12.15 \({}^{\circ}\) & 11.27 \({}^{\circ}\) & 14.38 \({}^{\circ}\) = ** \\ C6 & 2-Normal & \(-0.49\) & nc. & nc. & 0.55 & 0.41 & nc. & ns. & & 1.51 \({}^{\circ}\) & 1.32 \({}^{\circ}\) = 1.95 & ns. \\ C7 & 1-Normal & \(-0.47\) & nc. & \(-0.43\) & 0.52 & nc. & 1.94 \({}^{\circ}\) & 2.11 \({}^{\circ}\) = 19.4 \({}^{\circ}\) & 18.11 \({}^{\circ}\) & 2.33 \({}^{\circ}\) = ** \\ Other Liquids & & & & & & & & & & & & \\ C12 & 1-Jententent & 0.64 & nc. & \(-0.70\) & \(-0.49\) & nc. & 72.60 \({}^{\circ}\) = 68.96 \({}^{\circ}\) & ns. & & ns. \\ C15 & 1-Octum-3-0 & nc. & nc. & 0.58 & 0.58 & nc. & ns. & 2.50 \({}^{\circ}\) & 22.6 \({}^{\circ}\) = ** & ns. \\ C16 & 1-Hepeland & \(-0.51\) & nc. & 0.59 & nc. & nc. & 6.44 \({}^{\circ}\) & 7.03 \({}^{\circ}\) = 7.55 \({}^{\circ}\) = 54.44 \({}^{\circ}\) & 7.22 \({}^{\circ}\) = ** \\ C17 & 2-Hepeland & \(-0.50\) & nc. & 0.70 & 0.59 & nc. & 4.04 \({}^{\circ}\) & 4.34 \({}^{\circ}\) = 38.44 \({}^{\circ}\) & 38.41 \({}^{\circ}\) & 4.92 \({}^{\circ}\) = ** \\ C18 & 2-Hepeland & nc. & 0.42 & nc. & nc. & nc. & ns. & 2.38 \({}^{\circ}\) = 1.79 \({}^{\circ}\) & 18.38 \({}^{\circ}\) = ** \\ C20 & 1-Decomend & \({}^{\circ}\). & 0.42 & nc. & nc. & 2.69 \({}^{\circ}\) & 2.77 \({}^{\circ}\) = 26.4 \({}^{\circ}\) & 2.62 \({}^{\circ}\) & 2.92 \({}^{\circ}\) = ** \\ C21 & 1-Methanol & nc. & \(-0.40\) & nc. & nc. & nc. & 2.031 \({}^{\circ}\) = 26.47 \({}^{\circ}\) & 2.64\({}^  
Combining correlation analysis (Table 1) with sensory difference in different blending types (Figure 3), interactions between aroma compounds in wines was investigated.