Table 3.

Chemical profile and groups of volatile compounds (area abundance) responsible for the PHSSM aroma

Compound	+ DH (%)	− DH (%)	TR	LRI	Characteristic aroma
Aldehyde
Pentanal*	1.72 a	1.43 b	1.97	700	almond, malt, spicyB
Hexanal*	13.12 b	14.48 a	2.94	800	grass, tallow, fatB
Heptanal*	1.80	–	7.97	905	fat, citrus, rancidB
2,4-Heptadienal*	3.65 a	2.03 b	11.16	1013	friedB
Octanal*	4.34 a	3.39 b	11.60	1003	fat, soap, lemon, greenB
Nonanal*	5.22 a	2.39 b	15.34	1103	fat, citric, greenB
Decanal*	9.35 a	0.93 b	25.51	1200	soap, orange peel, tallowB
Aldehydes subtotal	39.20	24.65 b
Alcohol
Hexanol*	2.77 b	4.23 a	5.27	870	resin, flower, greenB
1-penten-3-ol*	1.95 b	2.76 a	5.46	880	burnedA
Heptanol*	2.17 b	5.85 a	10.73	970	herbB
2-octen-1-ol*	0.87 a	1.67 b	14.13	1067	green vegetable, greasy, oily, fruity sweetA
Linalool*	19.99 b	17.21 a	14.89	1099	flower, lavenderB
Subtotal of alcohols	27.75	31.71
Ketone
2-Nonanone*	1.06	–	18.57	1093	Fruity, soap, earthy, cookedA
2-decanone*	2.72 a	2.51 b	22.06	1189	floral, fermented cheeseB
Subtotal of ketones	3.78	2.51
Pyrazine
Pentylpyridine*	1.24	–	23.62	1192	–
Subtotal of pyrazines	1.24	–
Terpene
D-Limonene*	7.00	1.55	12.49	1018	fresh sweet orange citrusB
Limonene oxide*	1.99 b	2.21 a	15.5	1139	citrusB
Subtotal terpenes	8.99	3.76
Amine
Trimethylamine*	19.04	37.09	1.47		Doubtful aromaB
Dodecylmethylamine*	–	0.28	46.41	1512	Strong and ammonia aromaB
Subtotal of amines	19.04	37.37

^*Data expressed as percentage (%)

^APeinado et al. (2016); ^Bhttps://www.flavornet.org/flavornet.html

The lowercase letters indicate a significant difference (p < 0.05) in the same volatile compound according to the t-test