## 2 Results and Discussion
### Correlation Analysis  
Pearson correlation analysis was conducted to investigate the sensory interactions between MPs and other volatiles using four monovarietal wines and three binary blending wines (Table 1). Based on the relationship between aroma descriptions, only 'tropical fruity' showed a negative correlation with 'green pepper' (r = \(-\)0.38). The positive correlation  
Figure 4: Difference of IBMP between CF wines and blending samples during bottle aging. Error bars are standard deviations. Different letters on error bars represent significant difference in each sampling point from [PERSON]’s HSD test (\(p<0.05\)). T82 and T64 refer to CF wines accounted for 80% and 60%. Figure 3: Clustering analysis of sensory scores in CF wines and blending samples. between 'green pepper', 'herbaceous', and 'berry' indicated that a certain degree of fresh note caused by 'green pepper' and 'herbaceous' might promote the perception of 'berry' and vice versa. However, 'berry' was also positively correlated with 'floral' (r = 0.39), and 'floral' was positively related to 'tropical fruity' (r = 0.68). The complicated correlation between different aroma descriptions represented that one sensory note could be linked to other notes simultaneously. Expression of the 'green pepper' note was not only influenced by volatiles with direct correlation; compounds that correlated to other aroma descriptions, such as 'tropical fruity', 'berry', and 'herbaceous', could also influence the perception of 'green pepper'. As the results showed in Table 1, a total of 51 volatile compounds showed high correlation coefficients with sensory description and significant difference in proportion and blending type based on the results of two-way ANOVA in blending samples (\(p<0.05\)). IBMP was positively correlated with the note of 'green pepper' as expected, which was in accordance with the theory that IBMP is described as pyrazic and musty-earthy, and it is known to be involved in the characteristic 'green note' of Cabernet-type wines [22]. However, the correlation coefficient between IBMP and 'green pepper' was not high (r = 0.49), and both IPMP and SBMP had poor correlation with 'green pepper' (\(p>0.05\)). More studies have been focused on IBMP than on IPMP, and there is a lack of reports on SBMP affecting wine quality [4]. In this study, SBMP was positively correlated with 'baked sweet potato', indicating that it might contribute to some 'caramel' and 'aldehydic' flavor similarly to the note of IPMP reported in previous studies [22]. The weak correlation between MPs concentration and intensity of 'green pepper' attribute was also obtained in Sauvignon Blanc wines because of the contribution of other aromatic compounds such as varietal thiols, C6 alcohols, and dimethyl sulfide [7]. In addition to IBMP, 19 compounds showed correlation with 'green pepper'. The correlation coefficients of C6/C9 alcohols with 'green pepper' was negative, which was different from the expectation that C6 alcohols could result in 'basil' and 'cut grass' notes and contribute to the perception of 'green pepper' in wines [5; 23]. Meanwhile, the C6/C9 compounds detected in our research showed a positive correlation with 'tropical fruity' and 'floral' notes, while the negative correlation of C6 compounds with fruitiness found through partial least-squares regression (PLSR) in a previous study [21]. Among other alcohols, phenylethyl alcohol, which is important to 'rose, honey' as reported [24], was found negative correlated with 'green pepper' (r = \(-\)0.41) and was not significantly correlated with other notes. Four acetates were positively related to the note of 'tropical fruity' and showed negative correlation with 'green pepper' and 'berry'. Ethyl esters had different contribution to wine aroma description. Ethyl hexanoate was positive to 'green pepper' (r = 0.44), while it was negative to 'tropical fruity' (r = \(-\)0.47) and 'floral' (r = \(-\)0.51), which was the same as IBMP.