Table 1. Volatile compounds were identified in smoked tilapia under three different treatment conditions

Compound	Chemical class	Aroma descriptor1)	kenda + cinnamon2)	Lotus + mahogany	Tea + mahogany
3(2H)-Furanone, dihydro-2-methyl-	Furanone	Sweet, caramel/coconut-like	-	Yes3)	-
2(5H)-Furanone	Furanone	Caramel, fruity	Yes	Yes	-
Butanal, 3-methyl-(3-methylbutanal)	Aldehyde	Malty/chocolate, nutty	-	Yes	-
Phenol	Phenolic	Smoky/phenolic, medicinal	Yes	Yes	Yes
Acetic acid	Acid	Vinegar-like sour	Yes	Yes	Yes
Formic acid	Acid	Sharp sour/acidic bite	-	-	Yes
Propanoic acid	Acid	Pungent, cheesy/sour	Yes	Yes	Yes
Butanoic acid, 4-hydroxy-	Acid	Acidic, buttery/fermented	-	Yes	Yes
Dodecanoic acid (lauric acid)	Fatty acid	Fatty/soapy	Yes	Yes	Yes
Tetradecanoic acid (myristic acid)	Fatty acid	Fatty/waxy	Yes	Yes	Yes
Hexadecanoic acid, methyl ester (methyl palmitate)	Fatty ester	Waxy, low odor	-	Yes	-
1,2,3,4-Butanetetrol (erythritol)	Sugar alcohol	Sweet, cooling mouthfeel	-	Yes	-
1H-Imidazole, 4,5-dimethyl-	Heterocyclic	Roasted/meaty Maillard	-	-	Yes

The aroma descriptors are based on GC-MS library matches.
kenda + Cinnamon, kenda leaf wrapped fish smoked with cinnamon wood; Lotus + Mahogany, lotus leaf wrapped fish smoked with mahogany wood; Tea + Mahogany, tea leaf wrapped fish smoked with mahogany wood.
“Yes” indicates that the compound was detected in the respective treatment. “−” indicates the compound was not detected.