## 2 Results
### Analysis of Volatile Compounds Affecting the Aroma of Apple Wines
\begin{table}
\begin{tabular}{c|c c c c c c c c c c c c} \hline
**Compounds** & **Ch1** & **Ch2** & **Ch3** & **A1** & **A2** & **A3** & **O1** & **O2** & **O3** & **M1** & **M2** & **M3** & **B** & **GC-O Descriptors 1** \\ \hline Isobutanol & 0.5 & 1.0 & 1.0 & 1.0 & 1.5 & 1.0 & 0.5 & 1.0 & 1.0 & 0.5 & 1.0 & 1.0 & 1.0 & Sweet, musty [FR, C] \\ \hline Undecanol & 0.5 & 0.5 & 0.5 & 0.0 & 0.0 & 0.0 & 0.0 & 0.0 & 0.0 & 0.0 & 0.0 & 0.0 & Fruity, fatty [FR] \\ \hline
3-methyl 1-butanol & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & Sweet, pear [FR] \\ \hline
5-Hexen-1-ol & 0.0 & 0.0 & 0.0 & 0.5 & 0.5 & 0.0 & 0.0 & 0.0 & 0.5 & 0.5 & 0.5 & 0.0 & Grassy [H] \\ \hline Phenylethanol & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & Rose [FL] \\ \hline
1-Hexanol & 0.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 0.0 & 1.0 & 1.0 & 1.0 &
\begin{tabular}{c} Winey, sweet, green \\ [FR, H] \\ \end{tabular} \\ \hline
2-nonanol & 0.0 & 0.0 & 1.3 & 0.0 & 0.0 & 0.0 & 0.0 & 0.0 & 1.0 & 0.0 & 0.0 & 0.0 & fruity-green [FL, H] \\ \hline Ethyl acetate & 1.5 & 1.5 & 1.5 & 1.5 & 1.5 & 1.5 & 1.5 & 1.5 & 1.5 & 1.5 & 1.5 & Fruity, pineapple [FR] \\ \hline Methyl octanoate & 0.0 & 0.0 & 0.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 0.0 & 0.0 & 0.0 & 0.0 & winey, fruity, orange [FR] \\ \hline Ethyl propanoate & 1.0 & 1.0 & 1.0 & 1.0 & 1.3 & 1.0 & 1.3 & 1.0 & 1.0 & 1.3 & 1.3 & Rummy, fruity [FR] \\ \hline Methyl butanoate & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & Apple [FR] \\ \hline Ethyl butanoate & 1.0 & 1.0 & 1.0 & 1.3 & 1.3 & 1.3 & 0.0 & 0.0 & 0.0 & 0.0 & 0.0 & 1.0 & Pineapple [FR] \\ \hline
2-methyl-ethyl butanoate & 0.0 & 1.0 & 1.0 & 0.0 & 0.0 & 0.0 & 0.0 & 0.0 & 1.0 & 0.0 & 0.0 & 0.0 & Fruity, sweet, banana [FR] \\ \hline
1-Butanol, 2-methyl-acetate & 0.0 & 1.0 & 1.0 & 0.0 & 0.0 & 0.0 & 0.0 & 0.0 & 0.0 & 1.0 & 0.0 & 0.0 & Fruity, sweet, banana [FR] \\ \hline Ethyl hexanoate & 0.5 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 0.5 & 0.5 & 1.0 & 1.0 & Apple peel [FR] \\ \hline Diethyl butanoate & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & Winey-ethereal [H] \\ \hline Ethyl decanoate & 0.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & Banana, pear, apple [FR] \\ \hline \(\alpha\)-Pinene & 1.0 & 0.0 & 1.0 & 0.0 & 0.0 & 0.0 & 1.3 & 0.0 & 0.0 & 0.0 & 0.0 & Pine [H] \\ \hline Linalool oxide & 1.0 & 0.0 & 0.0 & 0.0 & 0.0 & 1.0 & 0.0 & 0.0 & 0.0 & 0.0 & 1.0 & 0.0 & 0.8 & Earthy floral space [FL] \\ \hline Citronello & 1.0 & 0.0 & 0.0 & 0.0 & 0.0 & 0.0 & 0.0 & 0.0 & 0.0 & 0.0 & 1.0 & 0.0 & 0.0 & Rose [FL] \\ \hline Geraniol & 0.0 & 0.0 & 1.0 & 0.0 & 0.0 & 0.0 & 0.0 & 0.0 & 1.0 & 0.0 & 0.0 & 0.0 & Sweet, rose [FL] \\ \hline trans-Farnesol & 0.0 & 0.0 & 0.0 & 0.0 & 0.0 & 0.0 & 0.0 & 0.0 & 1.0 & 0.0 & 0.0 & 0.0 & Woody, floral [FL, R] \\ \hline Furfural & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & Almond [R] \\ \hline Benzene acetaldehyde & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 & Grassy [H] \\ \hline Nonanal & 1.0 & 0.0 & 0.0 & 0.0 & 0.0 & 0.0 & 0.0 & 0.0 & 0.0 & 0.0 & 0.0 & 0.0 & Rose, citrus [FL, FR] \\ \hline \end{tabular}
\end{table} 
Table 5: The odour intensity of key compounds shaping the aroma of apple wines that have been aged in the presence of wood.