## 3 Results and Discussion
### Volatile Aroma Compounds
#### 3.2.9. Furanoids and Lactones  
Although furanoids and lactones are normally found in higher amounts in aged wines, they also occur in fresh young wines. In this study, as reported in Table 10, furfural and 4-(1-hydroxyethyl)-\(\gamma\)-butyrolactone were more abundant in _LEV_ than in _SCE_ wine. Several \(\gamma\)-lactones determined in this study showed a tendency towards higher concentrations in _LEV_ wine, but control _SCE_ wine contained higher levels of the most abundant ones. _SCE_ wine contained higher concentrations of several \(\delta\)-lactones as well, suggesting higher availability of their hydroxycarboxylic acid precursors and/or enzymatic activity in _S. cerevisiae_ control fermentation. Two furanoids, 2-butyltetrahydrofuran and 2-pentylfuran, were also found in higher concentrations in _SCE_ wine. \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline
**Co.** & **Volatile Aroma Compounds** & **ID** & **LRIexp** & **LRIlit** & **F-Ratio** & \multicolumn{2}{c}{**Treatment**} \\ \hline  & & & & & & & _SCE_ & _LEV_ \\ \hline FL1 & \(\delta\)-Dodecalactone & MS, LRI & 2430 & 2423 & 139.385 & 0.364 \(\pm\) 0.020 a & 0.137 \(\pm\) 0.027 b \\ FL2 & 2-Butyltetrahydrofuran & MS & 1267 & - & 103.574 & 35.47 \(\pm\) 2.41 a & 15.66 \(\pm\) 2.35 b \\ FL3 & Furfural & S, MS, LRI & 1466 & 1460 & 77.515 & 2.24 \(\pm\) 0.17 b & 3.42 \(\pm\) 0.16 a \\ FL4 & \(\delta\)-Decalactone & MS, LRI & 2197 & 2193 & 54.952 & 0.712 \(\pm\) 0.067 a & 0.362 \(\pm\) 0.048 b \\ FL5 & \(\gamma\)-Nonalactone & S, MS, LRI & 2040 & 2046 & 38.203 & 4.63 \(\pm\) 0.24 a & 3.33 \(\pm\) 0.28 b \\ FL6 & \(\gamma\)-Dodecalactone & MS, LRI & 2380 & 2384 & 27.196 & 0.243 \(\pm\) 0.028 a & 0.154 \(\pm\) 0.009 b \\ FL7 & \(\gamma\)-Butyrolactone & MS & 1635 & - & 22.795 & 38.59 \(\pm\) 2.96 a & 29.38 \(\pm\) 1.55 b \\ FL8 & \(\gamma\)-Decalactone & MS, LRI & 2154 & 2152 & 19.738 & 2.45 \(\pm\) 0.22 a & 1.43 \(\pm\) 0.33 b \\ FL9 & \(\delta\)-Octalactone & S, MS, LRI & 1976 & 1976 & 16.280 & 0.710 \(\pm\) 0.033 a & 0.521 \(\pm\) 0.074 b \\ FL10 & \(\gamma\)-Octalactone & MS, LRI & 1926 & 1924 & 15.907 & 5.05 \(\pm\) 0.34 a & 3.56 \(\pm\) 0.55 b \\ FL11 & 4-(1-Hydroxyethyl)-\(\gamma\)- & MS, LRI & 2386 & 2431 & 10.144 & 1.33 \(\pm\) 0.11 b & 3.62 \(\pm\) 1.24 a \\ FL12 & 2-Pentyfuran & MS, LRI & 1229 & 1231 & 10.058 & 0.860 \(\pm\) 0.075 a & 0.694 \(\pm\) 0.051 b \\ FL13 & Mevalonic acid \(\delta\)-lactone & MS & 2551 & - & 5.846 & 0.213 \(\pm\) 0.023 & 0.313 \(\pm\) 0.068 \\ FL14 & \(\gamma\)-Crotonolactone & MS, LRI & 1766 & 1758 & 5.706 & 0.475 \(\pm\) 0.042 & 0.775 \(\pm\) 0.214 \\ FL15 & \(\gamma\)-Hexalactone & MS, LRI & 1710 & 1710 & 3.908 & 2.99 \(\pm\) 0.48 & 1.96 \(\pm\) 0.77 \\ FL16 & 2-Hydroxy-\(\gamma\)-butyrolactone & MS & 2076 & - & 2.989 & 0.11 \(\pm\) 0.19 & 1.08 \(\pm\) 0.96 \\ FL17 & \(\gamma\)-Heptalactone & MS, LRI & 1815 & 1811 & 2.910 & 0.334 \(\pm\) 0.124 & 0.481 \(\pm\) 0.083 \\ FL18 & 4-Ethoxy-\(\gamma\)-butyrolactone & MS, LRI & 1735 & 1728 & 1.606 & 0.207 \(\pm\) 0.022 & 0.224 \(\pm\) 0.003 \\ FL19 & \(\gamma\)-Undecalactone & MS, LRI & 2235 & 2235 & 1.392 & 4.66 \(\pm\) 0.31 & 8.57 \(\pm\) 5.74 \\ FL20 & \(\alpha\)-Methyl-\(\gamma\)-crotonolactone & MS, LRI & 1729 & 1726 & 0.944 & 0.186 \(\pm\) 0.007 & 0.202 \(\pm\) 0.029 \\ FL21 & \(\delta\)-Lactone n.i. & MS & 1879 & - & 0.817 & 0.106 \(\pm\) 0.048 & 0.081 \(\pm\) 0.005 \\ \hline \hline \end{tabular}
\end{table} 
Table 10: Concentrations (\(\mu\)g/L) of furanoids and lactones found in Malvazija istarska white wines produced using different yeasts determined by untargeted two-dimensional gas chromatography with time-of-flight mass spectrometry (GC\(\times\)GC/TOF-MS) sorted by decreasing Fisher’s \(F\)-ratio.