# The Impact of Terroir on the Flavour of Single Malt Whisk(e)y New Make Spirit
## 3 Results
### Aroma Active Compounds
\begin{table}
\begin{tabular}{l c c c c c c c} \hline \hline
**Compound** & **Cas No** & **RT 1** & **LRI** & **Chemical Class** & **Descriptor** & **Odour Type** & **MF\% Average** \\ \hline Nonanal & 124-19.6 & 18.07 & 1147.4 & Aldehyde & soap/resh & chemical & 42.4 \\ Ethyl acetate & 141-78.6 & 4.30 & 642.2 & Ester & glue/nail polish remover & chemical & 12.0 \\ 2-Ethylfuran & 3028-16.0 & 5.94 & 717.1 & Furan & plastic & chemical & 12.0 \\ 1-Octen-3-one & 4312-99.6 & 14.70 & 1018.5 & Ketone & metallic/mineral/mushroom & earthy & 72.6 \\ Unknown? & - & 16.27 & 1073.0 & soil/netheth & earthy & 61.9 \\ 2-Pertofuran & 3777-69.3 & 14.36 & 1008.7 & Furan & gas/psd smell & earthy & 56.6 \\ Unknown? & 8.25 & 796.5 & soil & earthy & 52.1 \\ 2-Butylfuran & 4466-24.4 & 12.20 & 932.7 & Furan & stable & earthy & 30.4 \\ (2-D2-2)-Bismuth & 18829-56.6 & 19.80 & 1219.8 & Aldehyde & fried/toasted/fatty & fatty & 94.2 \\ 3-Methyl-1-butanol (Isoamyl alcohol) & 123-51.3 & 8.08 & 798.1 & Alcohol & fermented/vast & fatty & 87.1 \\ 3-Methyl-1-butanol (Isovalaldehyde) & 590-86.3 & 5.33 & 693.4 & Aldehyde & butter/obese/ chocolate & fatty & 60.0 \\ 2-Methyl-1-butanol & 137-32.6 & 8.15 & 792.5 & Alcohol & rancid/butermilk & fatty & 47.9 \\ 2-Methyl-1-phenyl-1 (Isobutylalcohol) & 78-83.1 & 5.15 & 685.9 & Alcoli & butter/baked & fatty & 40.9 \\ 3-Methyl-2-Methyl-2-methyl (Isobutylaldehyde) & 78-84.2 & 3.20 & 598.6 & Alcoli & butter/cancel/fatty & fatty & 16.8 \\ 4-D-Demascene & 3276-93.4 & 23.03 & 1452.7 & Ketone & honey/us/plant & floral & 82.3 \\ 2-Phenylethanol & 60-12.8 & 19.30 & 1194.5 & Alcohol & rose/brazil & floral & 77.9 \\ 2-Phenylethyl acetate & 103-45.7 & 21.30 & 1311.3 & Ester & floral & floral & 58.8 \\ Unknown? & - & 13.96 & 991.7 & - & floral/fatty & floral & 48.8 \\ 2-Phenylaciddehyde & 122-78.1 & 17.16 & 1108.2 & Aldehyde & rose/brazil & floral & 26.6 \\ Ethyl hexanoate & 123-66.0 & 14.89 & 1025.3 & Ester & pear/fruity & fruity & 84.9 \\ Unknown & - & 19.22 & 1191.5 & - & leemon/cleaning fluid & fruity & 84.2 \\ 1,1-Diethoxy-2-methyl-propane * & 1741-41.9 & 10.55 & 874.3 & Acetal & pineapple/cherry & fruity & 72.1 \\ 3-Methyl-hybrid acetate (Isoamyl acetate) & 123-92.2 & 11.50 & 905.5 & Ester & banana/fruity/melon & fruity & 70.4 \\ Ethyl butyrate & 977-62.1 & 7.90 & 784.9 & Ester & fruity/ Sweet/cherry & fruity & 62.7 \\ 1-Diethoxyethane & 105-57.7 & 6.81 & 746.6 & Acetal & teruity/swect/cherry & fruity & 59.4 \\ Ethyl butyrate & 105-54.4 & 9.16 & 827.7 & Ester & fruity/apple & fruity & 57.8 \\ Ethyl3-methylbutyrate (Ethyl) & 108-64.5 & 10.70 & 879.6 & Ester & pineapple/apple & fruity & 54.0 \\ Isovaleraler & 110-38.3 & 22.73 & 1423.1 & Ester & grape/apple/wavy & fruity & 39.6 \\ 1-Diethoxy & - & 13.80 & 985.7 & - & fruity/butur & fruity & 24.1 \\ Projj acetate & 109-60.4 & 6.71 & 744.4 & Ester & pear/fruity & fruity & 20.3 \\ Unknown?10 & 21.41 & 1318.0 & herbal/grass & grassy & 93.5 \\ Hepanal & 111-71.7 & 12.50 & 941.5 & Aldehyde & seaweed/grass/rubber & grassy & 69.5 \\ Unknown?6 & - & 17.28 & 1114.5 & - & cut grass/green.bell pepper & grassy & 61.9 \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Aroma active compounds and their modified frequency percentage (MF\%) average values detected in new make spirit by gas chromatography olfactory (GCO)/MS analysis.