. 2020 Sep 14;9(9):1288. doi: 10.3390/foods9091288

Table 2.

Average concentrations (µg·g⁻¹) and standard deviation of each analyte including results of the Tukey’s test.

	HS-GC-MS			HS-GC-IMS			Sensory Properties [20,21,22,23,24,32,33,34,35]
Analyte	EVOO	VOO	LOO	EVOO	VOO	LOO	Sensory Properties [20,21,22,23,24,32,33,34,35]
Ethyl acetate	-	-	-	0.17 ± 0.16 ^a	0.46 ± 0.56 ^b	0.99 ± 1.47 ^b	Fusty, winey-vinegary, fruity, aromatic, ethereal, sweet
1-penten-3-one	-	-	-	0.66 ± 0.09 ^a	0.31 ± 0.01 ^b	0.14 ± 0.01 ^c	Green, pungent, sweet
2-pentanone	-	-	-	0.19 ± 0.14 ^a	0.17 ± 0.08 ^a	0.15 ± 0.09 ^a	Sweet
4-methyl-pentan-2-one	-	-	-	0.70 ± 0.71 ^a	0.62 ± 0.49 ^a	1.52 ± 0.77 ^a	Fruity, sweet, ethereal
Hexanal	0.70 ± 0.33 ^a	0.91 ± 0.22 ^a	1.10 ± 0.4 ^b	0.86 ± 0.01 ^a	0.97 ± 0.60 ^b	0.99 ± 0.20 ^b	Mustiness-humidity, fusty, winey-vinegary, rancid, green-sweet, green apple, grass
Trans-2-pentenal	-	-	-	0.83 ± 0.12 ^a	1.06 ± 0.12 ^a,b	1.30 ± 0.13 ^b	Winey-vinegary, pungent, green
Trans-2-hexen-1-al	0.70 ± 0.28 ^a	0.45 ± 0.17 ^b	0.40 ± 0.19 ^b	0.74 ± 0.15 ^a	0.48 ± 0.19 ^b	0.39 ± 0.21 ^b	Mustiness-humidity, fusty, winey-vinegary, rancid, bitter almond, green
Heptanal	-	-	-	0.49 ± 0.10 ^a	0.50 ± 0.08 ^a	0.94 ± 0.12 ^b	Rancid, fatty, woody
6-methyl-5-hepten-2-one	0.16 ± 0.15 ^a	0.18 ± 0.29 ^a	0.67 ± 0.93 ^b	-	-	-	Mustiness-humidity, fusty, rancid, pungent, green
3-hexenyl acetate	1.01 ± 0.17 ^a	0.50 ± 0.23 ^b	0.47 ± 0.3 ^b	-	-	-	Green banana, green leaves, fruity
Nonanal	0.28 ± 0.12 ^a	0.31 ± 0.18 ^a	0.63 ± 0.36 ^b	0.35 ± 0.15 ^a	0.37 ± 0.19 ^a	0.76 ± 0.42 ^b	Rancid, fatty, waxy, pungent
Decanal	1.56 ± 0.20 ^a	1.63 ± 0.75 ^a	1.63 ± 0.53 ^a	-	-	-	Rancid
Trans-2-decenal	2.17 ± 1.97 ^a	2.32 ± 1.39 ^a	2.41 ± 1.60 ^b	-	-	-	Rancid
Hexyl acetate	-	-	-	0.52 ± 0.01^a	0.47 ± 0.01 ^a	0.22 ± 0.09 ^b	Fruity, green, sweet

a, b, c superscripts represent different groups of classification for a specific compound according to the Tukey’s test. EVOO: extra virgin olive oil; VOO: virgin olive oil; LOO: lampante olive oil.