## 3 Results and Discussion
### Volatile Aroma Compounds
#### 3.2.4. Carbonyl Compounds  
Aldehydes and Ketones  
As reported in Table 5, acetaldehyde, the most important wine volatile carbonyl yeast product was found in lower concentration in _LEV_ than in _SCE_ wine, which was in line with \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Co.**} & \multicolumn{2}{c}{**Volatile Aroma**} & \multirow{2}{*}{**ID**} & \multirow{2}{*}{**LRI\({}_{\text{exp}}\)**} & \multirow{2}{*}{**LRI\({}_{\text{lit}}\)**} & \multirow{2}{*}{**F-Ratio**} & \multirow{2}{*}{**Treatment**} \\  & & & & & & **SCE** & **LEV** \\ \hline NO1 & Ionene derivative n.i. & MS & 1525 & 1567 & 22.507 & 0.111 \(\pm\) 0.009 a & 0.034 \(\pm\) 0.026 b \\ NO2 & Vitispirane isomer II & MS, LRI & 1537 & 1543 & 14.451 & 3.09 \(\pm\) 0.24 a & 1.89 \(\pm\) 0.49 b \\ NO3 & Ionene derivative n.i. & MS & 1704 & - & 13.850 & 0.154 \(\pm\) 0.014 a & 0.102 \(\pm\) 0.020 b \\ NO4 & \(\beta\)-Cyclocitral & S, MS, LRI & 1629 & 1630 & 12.866 & 0.313 \(\pm\) 0.013 a & 0.269 \(\pm\) 0.017 b \\ NO5 & \(\beta\)-Ionone \(\ddagger\) & MS, LRI & 1916 & 1915 & 12.574 & 0.546 \(\pm\) 0.054 b & 0.727 \(\pm\) 0.070 a \\ NO6 & 1,2-Dihydro-1,5,8- & MS, LRI & 1754 & 1751 & 11.728 & 1.84 \(\pm\) 0.20 a & 1.15 \(\pm\) 0.29 b \\  & trimethyl-naphthalene & & & & & & \\  & 1,1,6-Trimethyl-1,2- & & & & & & \\ NO7 & dihydrodnaphthalene & S, MS, LRI & 1722 & 1722 & 10.920 & 0.173 \(\pm\) 0.065 a & 0.025 \(\pm\) 0.043 b \\  & (TDN) & & & & & & \\  & _trans_-1-(2,3,6- & & & & & \\ NO8 & Trimethylphenyl)buta-1,3- & MS, LRI & 1835 & 1832 & 10.780 & 0.477 \(\pm\) 0.153 a & 0.166 \(\pm\) 0.059 b \\  & diene (TPB) & & & & & & \\ NO9 & Norisoprenoid n.i. & MS & 1697 & - & 6.330 & 0.730 \(\pm\) 0.054 & 0.479 \(\pm\) 0.164 \\ NO10 & Theaspirane isomer & MS, LRI & 1536 & 1540 & 5.821 & 1.33 \(\pm\) 0.14 & 1.07 \(\pm\) 0.12 \\ NO11 & \(\alpha\)-Ionene & MS, LRI & 1559 & 1565 & 4.647 & 0.428 \(\pm\) 0.070 & 0.243 \(\pm\) 0.132 \\ NO12 & Damascenone isomer & MS & 1741 & - & 4.127 & 0.152 \(\pm\) 0.018 & 0.122 \(\pm\) 0.019 \\ NO13 & trans-\(\beta\)-Damascenone & MS, LRI & 1829 & 1829 & 2.982 & 21.65 \(\pm\) 5.69 & 28.19 \(\pm\) 3.26 \\ NO14 & \(\alpha\)-Isomethyl ionone \(\ddagger\) & MS, LRI & 1835 & 1848 & 1.319 & 0.702 \(\pm\) 0.098 & 0.923 \(\pm\) 0.318 \\ NO15 & _cis_-\(\beta\)-Damascenone & MS, LRI & 1771 & 1774 & 0.339 & 1.95 \(\pm\) 0.37 & 2.11 \(\pm\) 0.30 \\ NO16 & Vitispirane isomer I \(\ddagger\) & MS, LRI & 1521 & 1524 & 0.199 & 1.15 \(\pm\) 0.29 & 1.27 \(\pm\) 0.34 \\ NO17 & Safranal & MS, LRI & 1654 & 1648 & 0.082 & 0.202 \(\pm\) 0.017 & 0.198 \(\pm\) 0.014 \\ \hline \hline \end{tabular}
\end{table} 
Table 4: Concentrations (\(\mu\)g/L) of norisoprenoids found in Malvazija istarska white wines produced using different yeasts determined by targeted one-dimensional gas chromatography/mass spectrometry (GC/MS) \(\ddagger\) and untargeted two-dimensional gas chromatography with time-of-flight mass spectrometry (GC\(\times\)GC/TOF-MS) sorted by decreasing Fisher’s \(F\)-ratio. the results reported by [PERSON] et al. (2017), while [PERSON] et al. (2020) reported the opposite. When present at low levels in wine, its contribution is often associated with fruity notes, while at higher concentrations, it is reminiscent of nuts and overripe apple ([PERSON], 2018). A lower concentration of heptanal was also determined in \(LEV\) wine. Isobutanal, on the other hand, occurred only in \(LEV\) wine. The ketones produced during viniification are generally considered yeast species and strain-specific. In this work, significant differences between the two investigated wines were observed for almost all of the identified ketones. Apart from an increase in acetoin and 3-(acetoxy)-4-methyl-2-pentanone concentrations in \(LEV\) wine, majority of other ketones were found in higher concentrations in \(SCE\) wine. [PERSON] et al. (2020) observed an increased level of acetoin in wine fermented with \(L\). _therntolerans_ yeast when compared to \(S\). _cerevisiae_, while [PERSON] et al. (2018) observed the opposite.