# Characterization of Freisa Wines from Piedmont (Italy) by Aroma and Element Profile
## 3 Results and Discussion
### Volatile Compounds
\begin{table}
\begin{tabular}{l c c c c c c} \hline \hline \multirow{2}{*}{**Compound (\(\mu\)g/L)**} & \multicolumn{2}{c}{**Odor**} & \multicolumn{4}{c}{**Concentration**} \\  & **Threshold** & & & \multicolumn{2}{c}{_OAV_} \\  & **Value** & & & & \\ \hline Cyclohexanol, & & & & & & \\
4-(1,1- & & & & & & \\ dimylethyl)-, & N/A & \(1.73\pm 3.13\) & \(0.46\pm 1.53\) & \(0.44\pm 1.08\) & 0 & 0 \\ cis- & & & & & \\ Cyclohexanol, & & & & & \\
4-(1,1- & & & & & \\ dimylethyl)-, & N/A & \(1.31\pm 2.21\) & \(0.25\pm 0.82\) & 0 & \(0.13\pm 0.48\) & 0 \\ trans- & & & & & \\ isoamyl alcohol & 30,000 \({}^{\rm c}\) & 573 \(\pm\) 230 & 695 \(\pm\) 241 & 611 \(\pm\) 193 & 585 \(\pm\) 119 & 543 \(\pm\) 107 \\ Phenylethyl & & _0.0191_ & _0.0232_ & _0.0204_ & _0.0195_ & _0.0181_ \\ Alcohol & 14,000 \({}^{\rm c}\) & 684 \(\pm\) 263 & 866 \(\pm\) 409 & 824 \(\pm\) 250 & 751 \(\pm\) 126 & 813 \(\pm\) 189 \\
**Total** & & _0.0489_ & _0.0619_ & _0.0589_ & _0.0536_ & _0.0581_ \\
**concentration** & & 1283 & 1594 & 1463 & 1363 & 1391 \\ _Aldehydes_ & & & & & \\ Benzaldehyde & 350 \(\fs\) & 1.92 \(\pm\) 5.28 & 0.71 \(\pm\) 1.66 & 0 & 0.86 \(\pm\) 3.10 & 0 \\  & _0.00549_ & _0.00203_ & 0 & _0.00246_ & 0 \\ Benzeneacetaldehyde & 4\({}^{\rm h}\) & 0.63 \(\pm\) 0.97 & 1.50 \(\pm\) 2.45 & 0.50 \(\pm\) 0.40 & 0.46 \(\pm\) 0.53 & 0.093 \(\pm\) 0.28 \\  & _0.158_ & _0.375_ & _0.125_ & _0.115_ & _0.0233_ \\ Decanal & 2\({}^{\rm i}\) & 0 & 0.86 \(\pm\) 2.49 & 0.20 \(\pm\) 0.48 & 0.13 \(\pm\) 0.47 & 1.03 \(\pm\) 1.32 \\
**Total** & & & _0.43_ & _0.10_ & _0.065_ & _0.515_ \\
**concentration** & & & 2.55 & 3.07 & 0.70 & 1.45 & 1.12 \\ _Ketones_ & & & & & \\ Cyclohexanone, & & & & & & \\
4-(1,1- & & N/A & 2.36 \(\pm\) 4.48 & 0.56 \(\pm\) 1.87 & 0 & 0 & 0 \\ dimethylethyl)- & & & & & & \\ _Fatty acids_ & & & & & \\ Decanoic acid & 1000 \({}^{\rm c}\) & 99.8 \(\pm\) 171 & 32.1 \(\pm\) 23.2 & 44.7 \(\pm\) 16 & 29.8 \(\pm\) 14.8 & 56.3 \(\pm\) 23.9 \\  & & _0.0998_ & _0.0321_ & _0.0447_ & _0.0298_ & _0.0563_ \\  & & 3.12 \(\pm\) 3.84 & 0.71 \(\pm\) 1.96 & 1.36 \(\pm\) 1.21 & 1.20 \(\pm\) 0.96 & 2.02 \(\pm\) 2.04 \\ Dodecanoic acid & 10,000 \({}^{\rm c}\) & _0.000312_ & _0.000071_ & _0.000136_ & _0.00012_ & _0.000202_ \\ Nonanoic acid & 3000 \({}^{\rm c}\) & 15.2 \(\pm\) 15.6 & 12.8 \(\pm\) 12.6 & 24.6 \(\pm\) 7.85 & 16.8 \(\pm\) 7.69 & 25.7 \(\pm\) 12.5 \\  & _0.00507_ & _0.00427_ & _0.0082_ & _0.0056_ & _0.00857_ \\ Tetradecanoic acid & 10,000 \({}^{\rm c}\) & 0.20 \(\pm\) 0.55 & 0.25 \(\pm\) 0.82 & 0.25 \(\pm\) 0.42 & 0.095 \(\pm\) 0.23 & 0.34 \(\pm\) 0.74 \\  & & _0.00002_ & _0.000025_ & _0.0000025_ & _0.0000095_ & _0.000034_ \\
**Total** & & & 118 & 45.9 & 70.9 & 47.9 & 84.4 \\  & & & & & & \\ Benzene, & & & & & \\
1-methyl-4-(1- & N/A & 2.89 \(\pm\) 1.79 & 1.64 \(\pm\) 1.66 & 2.47 \(\pm\) 1.38 & 2.94 \(\pm\) 0.64 & 3.24 \(\pm\) 1.93 \\ methylethenyl)- & & & & & \\ o-Xylene & N/A & 0 & 0 & 0.30 \(\pm\) 0.72 & 0 & 0 \\ Undecane, & N/A & 0.16 \(\pm\) 0.46 & 0.30 \(\pm\) 0.72 & 0 & 0.059 \(\pm\) 0.21 & 0 \\
**2-6**-dimethyl- & & & & & & \\
**Total** & & & & & & \\
**concentration** & & & & & & \\ _Phenols_ & & & & & \\ Phenol, 4-ethyl- & 440 \({}^{\rm c}\) & 7.95 \(\pm\) 26.2 & 55.9 \(\pm\) 87.8 & 86.9 \(\pm\) 208 & 23.4 \(\pm\) 25.8 & 23.9 \(\pm\) 47.3 \\  & & _0.0181_ & _0.127_ & _0.198_ & _0.0532_ & _0.0543_ \\ Phenol, & & & & & & \\
4-ethyl-2-methoxy- & & & & & & \\
**(4-ethyl guaiacol)** & & & & & & \\
**Total** & & & & & & \\
**concentration** & & & & & & \\
**Age volatile compounds** & & & & & & \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Cont. Among primary aromas, we also detected 1-hexanol. High concentrations of alcohols and aldehydes with six carbon atoms do not represent a quality factor for wines since they impart an herbaceous scent [23]. This alcohol was found at low and comparable amounts in three DOCs, namely CT, CTF and ME, with values in the range 8-11 \(\upmu\)g/L. Its abundance was about half in LF (around 5 \(\upmu\)g/L), while it was absent in the FA samples studied here.