Table 4.

Statistical importance (p-values) of the identified volatile compounds in differentiating the sampling according to variety, maturity level, and yeast used. The compounds with significant statistical importance across each viewed variable are marked in bold.

Compound name	p-value
	Maturity	Variety	Yeast
1-propanol	0.001860	0.000050	0.624665
2-methyl-1-propanol	0.004188	0.048784	0.018511
1-butanol	0.433735	0.000000	0.775817
3-methyl-1-butanol	0.005499	0.000004	0.700366
2-methyl-1-butanol	0.001963	0.000000	0.849864
2-hexen-1-ol, (E)	0.067941	0.020647	0.308530
1-hexanol	0.007116	0.028643	0.390312
1-octen-3-ol	0.002924	0.000270	0.676520
2-ethyl-1-hexanol	0.020197	0.000000	0.719560
1-octanol	0.183813	0.000117	0.541413
2-phenylethanol	0.000015	0.000206	0.583034
Ethyl acetate	0.093975	0.000004	0.165060
Methyl-2-methylpropanoate	0.083557	0.000088	0.237205
Ethyl propionate	0.589052	0.000162	0.003749
Methyl butanoate	0.220832	0.000000	0.948923
Ethyl-2-methylpropanoate	0.038091	0.000005	0.027933
Methyl-2-methylbutanoate	0.169946	0.000000	0.899196
Ethyl butanoate	0.185900	0.000007	0.991370
Butyl acetate	0.034334	0.000061	0.677873
Ethyl-3-methylbutanoate	0.014082	0.000005	0.001300
Isoamyl acetate	0.009240	0.000662	0.546437
Ethyl-2-methylbutanoate	0.618731	0.000052	0.999389
Ethyl pentanoate	0.481229	0.000000	0.446490
Ethyl hexanoate	0.099934	0.000735	0.747280
Hexyl acetate	0.122128	0.001101	0.556462
Hexyl butanoate	0.469554	0.000000	0.825437
Ethyl octanoate	0.183897	0.000000	0.797699
2-phenylethyl acetate	0.125416	0.000008	0.384849
Ethyl decanoate	0.054354	0.000007	0.620213
3-methylbutyl octanoate	0.237256	0.000014	0.313501
Butanoic acid	0.108986	0.236146	0.000084
2-methylbutanoic acid	0.016010	0.001982	0.009141
Benzaldehyde	0.038750	0.007941	0.890327
3-octanone	0.000041	0.015216	0.881535
Octanal	0.102392	0.000253	0.446443
Phenylacetaldehyde	0.006131	0.000000	0.837806
Vanillin	0.188694	0.235916	0.670147