## 2 Results
Table 2 collects the results of the HS-SPME-GC-MS analysis of the winter melon pomace sample that was bleached with H\({}_{2}\)O\({}_{2}\), oven dried and analyzed immediately after its preparation. For the bleached fiber, at t\({}_{0}\) time (M_B_O_t\({}_{0}\)), 50 VOCs are identified, among which were 16 aldehydes (ALD), 8 alcohols (ALC), 2 non-acetate esters (NAE), 11 ketones (KET), 5 acids (ACD), 3 alkanes (AHA) and 5 other compounds (OTH). Finally, in M_B_O_t\({}_{24}\), only 30 volatiles are determined and are classified into 4 groups: 9 ACD, 8 ALD, 7 KET and 6 ALC, as reported in Table 3.  
\begin{table}
\begin{tabular}{c c c c c} \hline \hline \begin{table}
\begin{tabular}{c c c c c c} \hline
**Compound** & **LRI** & **ID * & **Aroma** & **Area** & **REF** \\ \hline
2-Butenal & 677 & A, B & Flower & 2.03 \({}^{\text{a}}\) & [20] \\ \hline
3-methyl-Butanal & 685 & A, B, C & Fruity, green, cocoa & 10.2 \(\pm\) 0.3 & [20; 29; 30; 31] \\ \hline
2-methyl-Butanal & 698 & A, B & Malty, cocoa, almond & 3.66 \({}^{\text{a}}\) & [19; 20; 31] \\ \hline Pentanal (valeraldehyde) & 742 & A, B & \begin{tabular}{c} Fermented, bread, \\ almond, malt \\ \end{tabular} & 58.6 \(\pm\) 0.4 & [19; 24; 26; 29; 32] \\ \hline Hexanal & 874 & A, B & Grass, green, fat & 155 \(\pm\) 1 & [10; 19; 30; 31; 32] \\ \hline Furfural & 916 & A, B & \
\begin{tabular}{c} Wood, almond, \\ sweet, fruit \\ \end{tabular} & 26.6 \(\pm\) 0.4 & [19] \\ \hline Heptanal & 988 & A, B &
\begin{tabular}{c} Fresh, fatty, \\ green, herbal \\ \end{tabular} & 24.5 \(\pm\) 0.5 & [10; 20; 21; 24; 26; 29; 30] \\ \hline
2-Heptenl & 1047 & A, B & Green, fatty & 5.1 \(\pm\) 0.2 & [10; 20; 21; 24; 29; 31] \\ \hline \begin{tabular}{c} 5-methyl-2- \\ Furancarboxaldehyde \\ \end{tabular} & 1056 & A, B & \
\begin{tabular}{c} Sweet, caramel-like, \\ spicy \\ \end{tabular} & 3.9 \(\pm\) 0.1 & - \\ \hline Octanal & 1091 & A, B &
\begin{tabular}{c} Waxy, fatty, \\ citrus, green \\ \end{tabular} & 11.1 \(\pm\) 0.3 & [10; 24; 26; 31] \\ \hline
2,4-Heptaional & 1104 & A, B & \begin{tabular}{c} Green, pungent, \\ fruity, spicy \\ \end{tabular} & 1.89 \({}^{\text{a}}\) & - \\ \hline Benzeneacetaldehyde & 1146 & A, B & Green, floral, honey & 3.4 \(\pm\) 0.1 & [10; 24; 31] \\ \hline Nonanal & 1187 & A, B & \
\begin{tabular}{c} Waxy, fresh, \\ green, cucumber \\ \end{tabular} & 30.5 \(\pm\) 0.5 & [10; 20; 24; 29; 30] \\ \hline Decanal & 1279 & A, B, C &
\begin{tabular}{c} Sweet, waxy, \\ green, melon \\ \end{tabular} & 12.4 \(\pm\) 0.3 & [10; 20; 24; 29] \\ \hline _Esters_ & & & & & \\ \hline
2-oxo-Propanoic acid, & 776 & A, B & - & 59.9 \(\pm\) 0.4 & - \\ methyl ester & 1134 & A, B & - & 6.5 \(\pm\) 0.2 & [24; 28] \\ \hline Isopropyl & & & & & \\
3-methylbutanoate & 1134 & A, B & - & 6.5 \(\pm\) 0.2 & [24; 28] \\ \hline _Ketones_ & & & & \\ \hline Acetone & 453 & A, B & Solvent, ethereal & 30.3 \(\pm\) 0.4 & [30] \\ \hline
1-hydroxy-2-Propanone & 690 & A, B & Sweet, caramel-like & 10.6 \(\pm\) 0.2 & - \\ \hline
3-hydroxy-2-Butanone & & & & & \\ (Acetoin) & 756 & A, B, C &
\begin{tabular}{c} Acid, yogurt, \\ creamy, fruity \\ \end{tabular} & 5.7 \(\pm\) 0.1 & [22; 29] \\ \hline
3-Penten-2-one & 796 & A, B & Fruity & 4.2 \(\pm\) 0.1 & - \\ \hline
1-(acetyloxy)-2- & & & & & \\ Propanone & 939 & A, B & Fruity, buttery & 8.7 \(\pm\) 0.2 & [28] \\ \hline
2-Heptanone & 973 & A, B &
\begin{tabular}{c} Fruity, spicy, \\ sweet, herbal \\ \end{tabular} & 12.8 \(\pm\) 0.3 & [29] \\ \hline
6-methyl-5-Hepten-2-one & 1070 & A, B & Citrus, green, fruity & 14.8 \(\pm\) 0.4 & [10; 20; 29] \\ \hline
2-Octanone & 1075 & A, B & Earthy, woody, herbal & 3.20 \({}^{\text{a}}\) & - \\ \hline
3-Octen-2-one & 1124 & A, B & Earthy, herbal, spicy & 13.6 \(\pm\) 0.4 & - \\ \hline (_E,F_)-3,5-Octadien-2-one & 1155 & A, B, D &
\begin{tabular}{c} Fruity, fatty, \\ mushroom \\ \end{tabular} & 20.2 \(\pm\) 0.5 & [24; 29; 31] \\ \hline \end{tabular}
\end{table} 
Table 2: _Cont._