Table 3.

Volatiles with VIPs ≥ 1.0 and ROAV ≥ 0.1 in whiskeys identified by HS-GC-IMS

No.	Compounds	Odor threshold (μg/L)	Aroma description	Aroma type	VIP	ROAV
						Control	LS	MS	HS	LO	MO	HO
ha4	(Z)-3-nonen-1-ol	1067	Green, fatty72	Herbaceous, Fatty	1.50	6.82	6.93	6.85	6.65	6.39	5.92	6.33
ha6	1-hexanol	537064	Fruity, alcoholic64	Fruity, Solvent	1.18	0.01	<0.1	<0.1	<0.1	0.01	0.01	0.01
ee1	ethyl acetate	81.567	Pineapple67	Fruity	1.02	2.39	1.95	2.10	2.09	1.95	1.57	1.83
ee2	ethyl 2-methylpropanoate	25.567	Berry67	Fruity	1.07	7.34	8.81	12.74	11.05	11.00	13.01	13.21
ee4	ethyl 3-methylbutanoate	39.667	Apple67	Fruity	1.56	100.00	100.00	100.00	100.00	100.00	100.00	100.00
ae2	butyl acetate	183064	Fruity64	Fruity	1.52	0.05	0.04	0.05	0.05	0.05	0.04	0.05
ald1	2-methyl butanal	1668	Cocoa, almond68	Roasted/Smoky	1.45	1.75	3.59	4.34	4.51	3.29	3.85	3.99
ket7	3-heptanone	45668	Cheese68	Fatty	1.36	0.33	0.29	0.28	0.28	0.29	0.27	0.31