## 3 Results and Discussion
### Volatile Aroma in Grape Juice and Skin
\begin{table}
\begin{tabular}{l c c c c c c c c c c c c c c c} \hline  & \multicolumn{4}{c}{**NS**} & \multicolumn{4}{c}{**SKN FREE (ug kg kg\({}^{-1}\))**} & \multicolumn{4}{c}{**JUUCFREE (ug kg kg\({}^{-1}\))**} \\  & **Max** & **Min** & **Mean** & **Max** & **Min** & **Mean** & **Mean** & **Max** & **Min** & **Mean** & **Max** & **Min** & **Mean** & **Mean** \\ \hline
2-Methyl2-butanol* & 20.7 & 14.6 & 17.5 ns & 24.0 & 12.8 & 19.0 ns & 16.9 & 21.9 & 14.2 & 18.4 ns & 19.7 & 13.4 & 16.0 ns & 15.8 \\ Buyl acetate & 40.8 & 19.9 & 33.0 ns & 51.2 & 17.0 & 32.9 ns & 38.2 & 45.5 & 4.7 & 26.6 ns & 42.8 & 19.9 & 29.3 ns & 41.4 \\ Hexanal & 6435 & 238.7 & 388.0 ns & 467.3 & 130.0 & 30.5 ns & 408.7 & 813.9 & 300.7 & 536.9 ns & 658.1 & 101.5 & 344.5 ns & 636.8 \\ Pent-3-per-2d* & 79.7 & 57.0 & 67.5 ns & 89.1 & 50.1 & 71.3 ns & 66.1 & 61.4 & 21.0 & 42.6 ns & 49.4 & 36.5 & 42.3 ns & 36.8 \\ n-Pentanol* & 17.0 & 8.9 & 11.3 ns & 13.2 & 6.0 & 10.4 ns & 11.9 & nd & nd & nd & nd & nd & nd \\ Limnore* & 4.9 & 0.0 & 13.8 & 4.2 & 0.04 & 15.8 & 1.5 & 5.7 & 0.04 & 1.9 & 13.5 & 0.04 & 38.8 & 16.0 \\ (E)-Hex-2-anal & 85.2 & 37.7 & 815.9 ns & 88.8 & 220.5 & 54.8 & 57.6 & 51.6 & 31.0 & 42.8 & 54.3 & 156.6 & 40.1 ns & 585.6 \\ Hexanal & 41.1 & 13.3 & 32.9 ns & 39.4 & 14.8 & 29.8 & 12.7 & 113.7 & 82.9 & 92.8 ns & 175.5 & 11.2 & 87.4 ns & 106.8 \\ (2)-Hex-3-per-1 ol & 16.4 & 6.8 & 12.6 ns & 27.5 & 12.3 & 19.9 ns & nd & 18.0 & 9.3 & 11.7 ns & 105.2 & 9.3 & 31.8 ns & 9.3 \\ Nonanal & 158.2 & 70.7 & 116.6 ns & 179.0 & 58.1 & 103.8 ns & 133.6 & nd & nd & nd & nd & nd & nd \\ (E)-Hex-2-en-1 ol* & nd & nd & nd & nd & nd & nd & 149.4 & 63.2 & 109.4 & 186.1 & 75.2 & 126.6 ns & 145.5 \\ Terpenoid* & 4.8 & 0.8 & 17.7 & 19.0 & 0.7 & 0.0 & 2.3 & 0.04 & 0.7 & 14.3 & 0.4 & 61.1 & 0.04 \\ 2-Ethyl-1-hexanol & 90.6 & 36.5 & 74.0 ns & 107.4 & 35.7 & 63.7 ns & 82.8 & 102.3 & 5.4 & 60.0 ns & 111.3 & 34.8 & 67.3 ns & 83.2 \\ Benzaldehyde & 147.2 & 18.6 & 111.2 ns & 174.8 & 16.5 & 78.3 ns & 134.6 & 182.4 & 12.7 & 103.6 ns & 158.7 & 14.1 & 89.7 ns & 159.4 \\ Actopbenone & 8.2 & 0.7 & 4.0 ns & 10.9 & 0.7 & 6.0 & 7.4 & 12.5 & 0.7 & 7.2 & 12.6 & 7.2 & 92.8 & 7.4 \\ \(\alpha\)-Terpenoi & 15.7 & 3.9 & 9.0 ns & 15.6 & 2.6 & 70. ns & 9.2 & 14.6 & 0.04 & 8.3 & 13.2 & 0.04 & 5.4 & 10.8 \\ Benzyl alcohol & 238.1 & 58.1 & 112.5 \({}^{*}\) & 88.7 & 25.0 & 54.8 \({}^{*}\) & 68.9 & 106.0 & 44.4 & 67.8\({}^{*}\) & 72.6 & 7.9 & 73.9 & 85.9 & 81.8 \\ \(\alpha\)-Thenylethanol & 34.3 & 26.8 & 31.5\({}^{*}\) & 32.4 & 12.5 & 24.9 \({}^{*}\) & 22.7 & 19.8 & 7.7 & 13.4 & 23.5 & 4.6 & 15.0 ns & 13.6 \\ Total VCCs & 1543.5 & 15500.0 & & 1536.2 & & 1312.1 & 220.0 & 2 & 1312.1 & 2220.2 & 131.8 & 1312.1 & 2220.2 \\ \hline \end{tabular}  
* NS samples collected in north Sardina area (n = 6). CS samples collected in central Sardina area (n = 7). SS sample collected in south Sardina area (n = 1). hot one detected; tr: those; \(n\) not significant. Different letters in the new main significant differences among the areas (p < 0.05). Data are the mean of three replicates,
* quantified with a calibration curve of a compound of the same chemical class as reported in Table 2.  
\end{table} 
Table 3: Range and average levels of volatile-free aroma compounds in the skin and pulp of Carnona grapes collected in Sardina.