Table 8. Identification and comparison of peak areas of main volatile compounds by electronic nose in wines of rose petals fermented and aged for 100 days according to fermenting agent and petal condition

Flavor compounds (CAS. No)	Retention time (s)								Sensory description	Peak area comparison
	MXT-5 column (RI)1)				MXT-1701 column (RI)
	A2)	B	C	D	A	B	C	D
	Each values of peak area mean±SD (n=5)				Each values of peak area mean±SD (n=5)
	% RSD3)				% RSD
Ethanol(64-17-5)	14.57-1 (448.5)				19.19-2 (563)				Alcoholic, ethanol, pungent, strong, sweet, weak	A > C > B > D
	10,490,958.95 ±507,696.27	10,242,593.53 ±676,032.09	10,445,289.42 ±932,808.47	10,239,022.25 ±403,710.43	10,967,677.01 ±553,231.78	10,693,699.49 ±736,453.61	10,919,311.85 ±1,017,755.62	10,690,978.73 ±443,918.36
	4.839	6.600	8.930	3.942	5.044	6.887	9.321	4.152
Methyl 2-propenoate(96-33-3)	20.71-1 (613)				25.78-2 (683.5)				Acrid	D > B > C > A
	458,530.08 ±13,686.18C	547,722.83 ±8,789.56B	545,210.31 ±10,712.09B	1,049,296.34 ±21,906.43A	460,897.90 ±14,633.48C	547,567.17 ±9,900.36B	546,470.49 ±11,618.43B	1,041,060.73 ±22,505.75A
	2.985	1.605	1.965	2.088	3.175	1.808	2.126	2.162
S(−)2-Methyl-1-butanol(1565-80-6)	31.80-1 (739)				43.91-2 (852)				Fresh, fruity, malty	A > B > C > D
	231,904 ±5,931.48A	222,774 ±3,251.80B	191,813.98 ±4,515.78C	142,346 ±2,173.09D	217,743.44 ±5,766.39A	210,210.08 ±2,977.49B	173,786.53 ±3,551.61C	124,914.74 ±2,204.27D
	2.558	1.460	2.354	1.527	2.648	1.416	2.044	1.765
3-Methyl-octane(2216-33-3)	47.42-1 (872)				-				-	A > C > B > D
	23,194.48 ±557.28A	7,437.56 ±559.69C	18,333.33 ±561.75B	5,559.68 ±304.16D	-	-	-	-
	2.403	7.525	3.064	5.471	-	-	-	-
Heptyl acrylate(2499-58-3)	70.30-1 (1197)				76.78-2 (1268)				-	A > C > B > D
	3,025.55 ±79.69A	1,747.06 ±48.79C	2,053.68 ±78.77B	1,642.50 ±40.27D	2,815.81 ±41.34A	1,591.83 ±33.36C	1,940.86 ±68.74B	1,457.07 ±47.93D
	2.634	2.793	3.836	2.452	1.468	2.096	3.542	3.289
2-Methyl-1-propanol(78-83-1)	-				31.22-2 (736.5)				Alcoholic, bitter, chemical, leek, licorice, sweet, unpleasant, winey	A > B > C > D
	-	-	-	-	124,287.82 ±5,104.99A	120,904.78 ±2,540.18A	91,007.57 ±2,786.68B	82,304.48 ±1,705.44C
	-	-	-	-	4.107	2.101	3.062	2.072
2-Methylheptane(592-27-8)	-				35.90-2 (765)				-	D > B > C > A
	-	-	-	-	16,990.99 ±609.08D	22,369.59 ±583.41B	20,925.32 ±514.09C	28,064.08 ±469.68A
	-	-	-	-	3.585	2.608	2.457	1.674
Isoamyl acetate(123-92-2)	-				53.72-2 (945)				Apple, banana, ester, fresh, fruity, pear, pleasant, solvent, sweet	A > C > B > D
	-	-	-	-	22,689.36 ±437.52A	7,711.48 ±117.63C	18,490.72 ±350.47B	5,665.52 ±268.21D
	-	-	-	-	1.928	1.525	1.895	4.734
Pentyl acrylate(2998-23-4)	-				63.67-2 (1072)				-	A > C > D > B
	-	-	-	-	3,855.53 ±79.07A	2,792.83 ±25.50D	3,687.09 ±55.02B	3,161.61 ±64.14C
	-	-	-	-	2.051	0.913	1.492	2.029

Relevance index.
A & C, EC1118 yeast imported from Canada; B & D, YA07 yeast isolated from traditional makgeolli in domestic; A & B, fresh rose petals; C & D, dried rose petals.
RSD Relative standard deviation.
Values with different capital letters within a row are significantly different by Duncan’s multiple range test (p<0.05).