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Food Chem

Title:		"Aroma-active compounds, sensory profile, and phenolic composition of Fondillon"
Author(s):		Issa-Issa H; Guclu G; Noguera-Artiaga L; Lopez-Lluch D; Poveda R; Kelebek H; Selli S; Carbonell-Barrachina AA;
Address:		"Departamento de Tecnologia Agroalimentaria, Escuela Politecnica Superior de Orihuela (EPSO), Universidad Miguel Hernandez de Elche (UMH), Orihuela, Alicante, Spain. Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey. Departamento de Economia Agroambiental, Ingenieria Cartografica y Expresion Grafica en la Ingenieria, EPSO, UMH, Orihuela, Alicante, Spain. Bodegas Monovar-MGWines, CV-830, km 3.2, 03640-Monovar, Alicante, Spain. Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01110 Adana, Turkey. Departamento de Tecnologia Agroalimentaria, Escuela Politecnica Superior de Orihuela (EPSO), Universidad Miguel Hernandez de Elche (UMH), Orihuela, Alicante, Spain. Electronic address: angel.carbonell@umh.es"
Journal Title:		Food Chem
Year:		2020
Volume:		20200203
Issue:
Page Number:		126353 -
DOI:		10.1016/j.foodchem.2020.126353
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The Fondillon is a wine made from overripe grapes of the Monastrell variety, which is characterized by a high alcohol content and a minimum barrel ageing of 10 years. The objective of this study was to analyze the Fondillon volatile composition, key aroma-active compounds, sensory profile and phenolic composition. Fifty-four volatile compounds were identified, quantified and classified as alcohols, esters, acids, aldehydes, lactones, phenols, hydrocarbons and ketone. From these compounds, 22 aroma-active compounds were identified, with phenylethyl alcohol, diethyl succinate and ethyl lactate having the highest flavor dilution factor. The Fondillon wines were characterized by having high intensity of alcohol, fruity and toasted odor and flavor notes, and long aftertaste. Besides, 25 phenolic compounds were also identified and quantified; the phenolic acids (gallic, protocatechuic and syringic acids) were the predominant phenolic compounds"
Keywords:		Adult Female Flavoring Agents/analysis Humans Male Middle Aged Odorants/analysis Olfactometry Phenols/*analysis Taste Volatile Organic Compounds/analysis Wine/*analysis Alicante wines Aroma extract dilution analysis (AEDA) Gas chromatography-olfactometry;
Notes:		"MedlineIssa-Issa, Hanan Guclu, Gamze Noguera-Artiaga, Luis Lopez-Lluch, David Poveda, Rafael Kelebek, Hasim Selli, Serkan Carbonell-Barrachina, Angel A eng England 2020/02/12 Food Chem. 2020 Jun 30; 316:126353. doi: 10.1016/j.foodchem.2020.126353. Epub 2020 Feb 3"