“…The changes in the aroma profile of the R–B mixed juice before and after fermentation were detected by a portable electronic nose (PEN 3.5 Portable Electronic nose, Airsense Analytics GmbH, Schwerin, Germany) and analyzed as described by Wang et al [ 21 ] with slight modifications. The electronic nose, an electronic system that imitates the human olfactory system and uses a gas sensor array to identify odor, inhales the aroma profile of the sample to be tested into the instrument and analyzes the composition of the gas components through 10 metal–oxide semiconductor (MOS) sensors (R1, W1C, aromatic; R2, W5S, broad-range; R3, W3C, aromatic; R4, W6S, hydrogen; R5, W5C, arom-aliph; R6, W1S, broad-methane; R7, W1W, sulfur-organic; R8, W2S, broad-alcohol; R9, W2W, sulf-chlor; R10, W3S, methane-aliph) [ 22 ].…”