## 3 Results and Discussion
### Gc-Ms
#### 3.1.1 General Aromatic Composition of the Raw Distillate
The concentrations of 2,4-heptadieneI, benzaldehyde, trans-2-decenal, cis-6-nonen-1-ol, decanol and some terpen, including linalool and nerol, exhibited a similar, even if not as pronounced, behaviour. It is interesting to note that the control sample showed some similarities with the samples aged using highly toasted woods. These similarities mainly regarded the fermentative \begin{table}
\begin{tabular}{l r r r r r r} \hline \hline  & **Name** & **Control** & **Peeled** & **Sliced** & **Tablets** & **Sig.** \\ \hline
**Aldehydes** & & & & & & \\  & nonanal & 656 a & 99 b & 85 b & 157 b & ** \\  & 2,4-heptadieneI & 176 & 140 & 166 & 135 & ns \\  & benzaldehyde & 3584 a & 2046 c & 2279 c & 2702 b & ** \\  & trans-2-decenal & 91 a & 29 b & 46 b & 44 b & ** \\
**Ethyl esters** & ethyl hexanoate & 3212 a & 622 c & 1636 b & 1750 b & ** \\  & ethyl lactate & 3457 & 6276 c & 5309 & 3959 & ** \\ ethyl 2-hydroxyethylacetate & 502 ab & 582 a & 496 b & 437 b & ** \\ ethyl octanoate & 4864 a & 1090 c & 2644 b & 2689 b & ** \\ ethyl decanoate & 7335 a & 1693 c & 4344 b & 4335 b & ** \\ ethyl benzoate & 148 a & 89 b & 107 ab & 123 a & ** \\ diethyl succinate & 3655 ab & 4116 a & 3421b & 2882 b & ** \\ ethyl phenylacetate & 529 & 475 & 439 & 417 & ns \\ ethyl laurate & 5278 a & 796 c & 2315 b & 2251 b & ** \\ ethyl hydocinamine & 138 a & 106 ab & 103 ab & 89 b & * \\ Diethyladiene & 47 ab & 21 b & 115 a & 47 ab & * \\ ethyl isopentyl succinate & 190 a & 188 a & 147 ab & 133 b & ** \\ ethyl myristate & 2747 a & 465 c & 1233 b & 1278 b & ** \\ ethyl palmit & 7364 a & 1971 c & 3585 bc & 4002 b & ** \\ ethyl-9-hexadecenoate & 836 & 251 & 754 & 677 & ** \\  & linoleic & 1318 a & 283 b & 672 a & 720 a & ** \\
**Ketones** & & & & & & \\  & 6-methyl-5-hepten-2-one & 285 & 201 & 231 & 275 & ns \\  & 6-methyl-3,5-heptadiene-2-one & 150 & 155 & 159 & 136 & ns \\ cyclohexanone, 4-(1,1-dimethylethyl) & 177 & 183 & 183 & 165 & ns \\
**Methyl esters** & & & & & & \\  & decanoic acid methyl ester & 175 a & 38 b & 85 b & 67 b & ** \\  & methyl salicate & 679 a & 449 b & 542 ab & 499 b & * \\
**Terpenes** & & & & & & \\  & trans-b-ocimeene & 169 & 161 & 105 & 102 & ns \\  & cis-linalo oxide (furanoid) & 6922 ab & 8117 a & 5989 ab & 5239 b & * \\  & trans-linalo oxide (furanoid) & 4677 & 5733 & 5054 & 5294 & ns \\  & linalool & 9134 & 8846 & 8955 & 8542 & ns \\  & terpine-4-ol & 493 & 278 & 390 & 422 & *** \\  & a-terpineol & 4078 & 5010 & 4241 & 4764 & ns \\  & linalool oxide (pyranoid) trans & 422 & 526 & 439 & 449 & ns \\  & geranyl acetate & 253 a & 128 b & 172 ab & 101 b & * \\  & citronello & 2151 & 2300 & 2053 & 2088 & ns \\  & nerol & 3226 & 3067 & 3012 & 2650 & ns \\  & geranoid & 2549 b & 3908 a & 3680 ab & 3474 ab & * \\  & p-menth-1-en-9-ol & 53 & 42 & 41 & 48 & ns \\  & 3,7-dimethyl-1,5-ocudeni-3,7-diol & 105 & 114 & 115 & 111 & ns \\  & 3,7-dimethyloct-1-en-3,7-diol & 121 & 262 & 88 & 276 & ns \\ \hline \hline \end{tabular}
\end{table} 
Table 5: _Cont._compounds. In other words, the sorption effect was weaker for heavily toasted wood. Some studies carried out on the effects that wood may have on the aromatic component of wine have highlighted how lignin and hemicellulose are involved in the sorption of aromatic compounds through various types of interactions, both hydrophobic [25] and of the acid-base type [26]. During toasting, the degradation of lignin occurs with the release sinapaldehyde, syringaldehyde, coniferaldehyde and vanillin; these reactions are proportional to the intensity of the applied heat [3]. Consequently, it is plausible that toasting may change the sorbent capacity of the wood, making the sorption of organic volatiles less intense for more toasted products [26]. In Figure 1, the results of a principal component analysis of the samples based on the sum of the fermentative and varietal compounds derived from the marcs are reported (see Table 3).