“…A positive correlation means that increasing the concentration of the specific volatile compound increases the ΔR of the sensor as well. This phenomenon has been observed in eight compounds (three alkanes, one ester, two alcohols, one aldehyde and one ketone) with their characteristic scent 2,6,7-trimethyl decane (acetic, moldy) [ 52 ], dodecane (dry musk, essential oil of zingiber officinale) [ 96 ], 4,6-dimethyl- dodecane (floral, present in sweet violet Viola odorata) [ 52 ], acetic acid, hexyl ester (fruity, green, apple, banana, sweet) [ 97 ], 1-pentanol (fusel, fermented bready, cereal and fruity) [ 53 ], 3,7-dimethyl-3-octanol (clean, fresh, floral tea, citrus and herbal) [ 53 ], nonanal (aldehydic, citrus, cucumber, melon, rindy potato) [ 97 ] 5-ethyl-4-methyl 3-heptanone, (fruity, citrus) [ 53 ]. On the contrary, a negative correlation means that with the increase in the concentration for the different compounds, a decrease in the ΔR of the sensor response is observed.…”