# Influence of Yeast Strain on Odor-Active Compounds in Fiano Wine
## 3 Results and Discussion
### Gas Chromatography-Olfactometry Analysis
\begin{table}
\begin{tabular}{c c c c c c c c c} \hline
**Nr.** & **Compounds** & **Odor Descriptor** & \multicolumn{3}{c}{**AEDA Value**} & \multicolumn{3}{c}{**Aromatic Series**} \\ \hline  & & & **Control** & **QA23** & **D47** & **CY3079** & **VL1** & \\ \hline
1 & N.I. & Fruity, sweepty & 1 & 1 & 0 & 1 & 25 & Fruity \\
2 & Ethyl acetate & Fruity, apple & 5 & 25 & 125 & 625 & 625 & Fruity \\
3 & Diacetyl & Butter & 125 & 5 & 5 & 5 & 5 & Butter/Cheese \\
4 & 1-Propanol & Fruity, sweepty & 5 & 125 & 25 & 25 & 25 & Fruity \\
5 & Ethyl butanoate & Fruity, apple & 25 & 5 & 125 & 0 & 125 & Fruity \\
6 & 3-Methylbutyl & & & 25 & 25 & 5 & 5 & Fruity \\
7 & 1-Butanol & Winey, grass & 0 & 25 & 5 & 0 & 0 & Winey \\
8 & 2+3-Methyl-1- & & Winey, grass & 125 & 625 & 125 & 125 & 625 & Winey \\
9 & Ethyl hexanoate & Apple & 25 & 125 & 5 & 25 & 25 & Fruity \\
10 & 2-Propyl furan & Winey, pungent & 125 & 25 & 25 & 625 & 625 & Winey \\
11 & N.I. & Toasted nutty & 625 & 125 & 125 & 25 & 125 & Nutty/toasty \\
12 & Ethyl octanoate & Ananas & 125 & 625 & 625 & 625 & 625 & Fruity \\
13 & Acetic acid & Vinegar & 5 & 5 & 5 & 5 & 5 & Vinegar \\
14 & Linalool & Orange flowers & 5 & 5 & 25 & 5 & 5 & Floral \\
2- & & & & & & & & & \\
15 & Methylpropanoic & Cheese & 1 & 1 & 1 & 5 & 5 & Butter/cheese \\ acid & & & & 25 & 25 & 25 & 5 & 25 & Butter/cheese \\
16 & Butanoic acid & Cheese & 25 & 25 & 25 & 5 & 25 & 25 & Honey \\
17 & Acetophenone & Acacia honey & 125 & 0 & 0 & 125 & 125 & Honey \\
18 & 3-Methylbutanoic & & Cheese & 125 & 125 & 625 & 625 & 125 & Butter/cheese \\ acid & & & & & & & & & \\
19 & 3-Methylthio-1- & & & & & & & & \\ propanol & Potato, garlic & 25 & 1 & 5 & 5 & 5 & - \\
20 & N.I. & Toasty & 1 & 0 & 0 & 1 & 5 & Nutty/toasty \\
21 & 2-Phenylethyl & & & 5 & 5 & 0 & 0 & 0 & Floral \\
22 & \(\beta\)-Damascenone & Honey, tea & 625 & 625 & 625 & 625 & 625 & Honey \\
23 & Hexanoic acid & Cheese & 25 & 5 & 25 & 5 & 25 & Butter/cheese \\
24 & N.I. & Smoked & 625 & 625 & 125 & 125 & 125 & Smoked/phenolic \\
25 & trans-3-Methyl-\(\gamma\)- & & Coconut & 5 & 5 & 25 & 25 & 25 & Fruity \\
26 & 2-Phenylethylanol & Floral, rosa & 625 & 625 & 625 & 625 & Floral \\
27 & N.I. & Floral, rosa & 0 & 5 & 1 & 5 & 5 & Floral \\
28 & Pantolactone & Floral & 5 & 5 & 5 & 5 & 5 & 5 & Floral \\
29 & Hydroxy diethyl & & & 25 & 25 & 125 & 25 & 125 & Caramel \\ butanoate & & & & & & & & \\
30 & Octanoic acid & Cheese & 1 & 5 & 5 & 5 & 0 & Butter/cheese \\
31 & N.I. & Medicinal/phenolic & 25 & 0 & 0 & 1 & 1 & Smoked/phenolic \\
32 & N.I. & Smoked & 0 & 5 & 0 & 0 & 5 & Smoked/phenolic \\
33 & N.I. & Caramel & 125 & 125 & 125 & 125 & 125 & Caramel \\
34 & N.I. & Apricot & 125 & 125 & 125 & 5 & 125 & Fruity \\
35 & N.I. & Medicinal/phenolic & 25 & 25 & 25 & 25 & 25 & Smoked/phenolic \\
36 & N.I. & Smoked & 5 & 1 & 1 & 5 & 1 & Smoked/phenolic \\
37 & 4-Vinylquaiaicol & Smoked & 625 & 625 & 625 & 125 & 625 & Smoked/phenolic \\
38 & Syringol & Smoked & 25 & 125 & 25 & 25 & 5 & Smoked/phenolic \\
39 & N.I. & Smoked & 25 & 5 & 1 & 25 & 25 & Smoked/phenolic \\
40 & N.I. & Medicinal/phenolic & 125 & 125 & 125 & 25 & 5 & Smoked/phenolic \\
41 & N.I. & Floral & 625 & 125 & 125 & 25 & Floral \\
42 & Phenylacetic acid & Honey & 125 & 625 & 125 & 25 & 25 & Honey \\
43 & N.I. & Floral & 625 & 625 & 625 & 25 & 25 & Floral \\ \hline \end{tabular}  
* The data in the above table originate from a triplicate extraction followed by a homogenous mixture of the extracts and a GC/O analysis carried out by two expert assessors. Odor descriptors are based on empirical data obtained by assessors through the GC/O analysis. For each compound, the corresponding aromatic group is indicated, and it was used to build the aromatic series. N. I. = not identified volatile compound. The abbreviations for the different yeasts used are the ones corresponding to the names provided by the yeast manufacturer: QA23 = S. bayanus [PERSON]; D47 = S. cerevisiae [PERSON]; CY3079 = S. cerevisiae [PERSON]; V.I. = S. cerevisiae [PERSON].  
\end{table} 
Table 2: Results of olfactometric analysis of white wines cv.