## 3 Results and Discussion
### Volatile Aroma in Wine
\begin{table}
\begin{tabular}{l c c c c c c c c c c c c c c c c} \hline \hline \multicolumn{1}{c}{**Compound**} & \multicolumn{2}{c}{**NS1**} & \multicolumn{2}{c}{**NS2**} & \multicolumn{2}{c}{**NS33**} & \multicolumn{2}{c}{**NS4**} & \multicolumn{2}{c}{**NS5**} & \multicolumn{2}{c}{**CS1**} & \multicolumn{2}{c}{**CS2**} & \multicolumn{2}{c}{**SS1**} \\  & \(\mu\)g L\({}^{-1}\) & SD & \(\mu\)g L\({}^{-1}\) & SD & \(\mu\)g L\({}^{-1}\) & SD & \(\mu\)g L\({}^{-1}\) & SD & \(\mu\)g L\({}^{-1}\) & SD & \(\mu\)g L\({}^{-1}\) & SD & \(\mu\)g L\({}^{-1}\) & SD & \(\mu\)g L\({}^{-1}\) & SD \\ \hline
1-Ethoxy-1-methoxyethane * & & & & & & & & & & & & & & & & \\ Ethyl Acetate & 24,255c & 36 & 33,049a & 2944 & 18,088 ad & 124 & 28,469b & 1223 & 20,444 ad & 1716 & 21,127d & 774 & 25,295c & 385 & 33,049a & 121 \\ Ethyl butyrate & 110.5e & 51 & 481.9a & 45.8 & 163.5 de & 8.7 & 328.8b & 19.3 & 234.8d & 48.2 & 294.8 bc & 44.6 & 160.2 de & 172.7 & 345.2b & 35.1 \\
2-Methyl-1-propanol * & & & & & & & & & & & & & & & \\ Isamyl acetate & 185.4b & 30.4 & 118.7 bc & 7.2 & 6.53 & 204 & 221.3a & 7.7 & 38.8e & 7.2 & 108.3e & 8.4 & 82.4 bc & 70.2 & 161.4 ab & 6.3 \\ Limence & 1,48 ab & 0.03 & 1,64a & 102.2 & 15.1 ab & 0.4 & 1,49 ab & 0.01 & 1.44b & 0.03 & 1.47b & 0.03 & 1.48 ab & 0.01 & 1.50 ab & 0.02 \\
2-Methyl-1-butanol * & 92,31 bc & 4405 & 159.247b & 7786 & 96,004 be & 6420 & 181,830a & 6218 & 122,528c & 17,625 & 124,113c & 1,918 & 115,44 dc & 2971 & 163,498 ab & 1960 \\ Ethyl benzoate * & & & & & & & & & & & & & & & \\
3-Octanone * & & & & & & & & & & & & & & & \\ Synere * & & & & & & & & & & & & & & & \\ Ethyl heptate & tr & & 0.47a & 0.38 & 0.13b & 0.07 & tr & tr & tr & & & & & & & \\ Hexanol & 897 bc & 41 & 1536a & 31 & 734c & 41 & 1041b & 48 & 1581a & 302 & 1089b & 20 & 936 bc & 2 & 1041b & 99 \\ Ethyl octanoate & 154.9a & 1.3 & 111.9b & 2.4 & 124.9b & 12.1 & 154.0a & 7.0 & 152.2a & 16.3 & 110.5b & 7.3 & 107.9b & 2.5 & 168.8a & 20.1 \\ Arctic acid * & & & & & & & & & & & & & & & \\ Ethyl mononate * & & & & & & & & & & & & & & & & \\ Benzaldehyde & 39.5c & 10.0 & 31.1 cd & 11.3 & 12.4d & 11.4 & 145.6b & 4.0 & 208.0a & 9.3 & 13.4d & 9.3 & 31.4 cd & 8.9 & 28.2 cd & 15.3 \\ Methyl decanoate * & & & & & & & & & & & & & & & \\ Ethyl decanoate & 41.8 ns & 4.6 & 41.5 & 3.6 & 40.8 & 4.6 & 67.3 & 0.8 & 46.0 & 7.4 & 30.4 & 4.6 & 33.7 & 1.7 & 31.5 & 58.2 \\ Nonand * & & & & & & & & & & & & & & & & \\ Isamyl octanoate * & & & & & & & & & & & & & & & & \\ Ethyl succinate * & & & & & & & & & & & & & & & \\ Ethyl dodec-monate * & & & & & & & & & & & & & & & \\ 3-Methylthio-1-propanol * & & & & & & & & & & & & & & & \\ Ethyl undecanoate * & & & & & & & & & & & & & & & & \\ Citronello & 4.2b & 0.1 & 2.6b & 1.1 & 3.0b & 1.6 & 11.3 ab & 5.0 & 5.0b & 0.6 & 2.1b & 0.2 & 0.7b & 0.4 & 27.2a & 23.9 \\ Methyl 2-hydroxybenzoate & & & & & & & & & & & & & & & & & \\ Phenethyl acetate * & & & & & & & & & & & & & & & & & \\ \hline \hline \end{tabular}
\end{table} 
Table 5: Concentration of the main volatile organic compounds in Carnona wines from the different areas. Ethyl acetate was the main volatile ester present belonging to the group of acetate esters. Overall, the acetate esters are produced in much higher concentrations with respect to medium-chain fatty acid esters, and therefore much attention is usually given to these compounds. In the Cannonau wines, ethyl acetate ranged between 18,088 \(\upmu\)g L\({}^{-1}\), for the NS3 sample, and 33,049 \(\upmu\)g L\({}^{-1}\), for SS1. Its odor threshold in wine has been estimated to be 7500 \(\upmu\)g L\({}^{-1}\)[42], much lower than the concentration detected, thus suggesting it to make a consistent fruity/solvent-like contribution to the sensorial characteristic of the wine. Like ethyl acetate, isoamyl acetate is also included in the acetate ester group. This compound has been detected at concentrations (mean value 119 \(\upmu\)g L\({}^{-1}\)) greater than its estimated odor threshold of 30 \(\upmu\)g L\({}^{-1}\)[42]. Isoamyl acetate contributes a banana/fruity attribute to the flavor.