Aroma-active compounds, sensory profile, and phenolic composition of Fondillón.
Alicante wines
Aroma extract dilution analysis (AEDA)
Gas chromatography-olfactometry (GC-O)
Oxidized wines
Phenylethyl alcohol
Solvent-assisted flavor evaporation (SAFE)
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
30 Jun 2020
30 Jun 2020
Historique:
received:
07
08
2019
revised:
29
01
2020
accepted:
02
02
2020
pubmed:
12
2
2020
medline:
9
6
2020
entrez:
12
2
2020
Statut:
ppublish
Résumé
The Fondillón 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 Fondillón 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 Fondillón 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.
Identifiants
pubmed: 32044705
pii: S0308-8146(20)30207-7
doi: 10.1016/j.foodchem.2020.126353
pii:
doi:
Substances chimiques
Flavoring Agents
0
Phenols
0
Volatile Organic Compounds
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
126353Informations de copyright
Copyright © 2020 Elsevier Ltd. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.