Aroma-active compounds, sensory profile, and phenolic composition of Fondillon

Issa-Issa H., GÜÇLÜ G., Noguera-Artiaga L., Lopez-Lluch D., Poveda R., Kelebek H., ...Daha Fazla

FOOD CHEMISTRY, cilt.316, 2020 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 316
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1016/j.foodchem.2020.126353
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Anahtar Kelimeler: Alicante wines, Aroma extract dilution analysis (AEDA), Gas chromatography-olfactometry (GC-O), Oxidized wines, Phenylethyl alcohol, Solvent-assisted flavor evaporation (SAFE), ASSISTED FLAVOR EVAPORATION, SOLID-PHASE MICROEXTRACTION, EXTRACT DILUTION ANALYSIS, RED WINE, VOLATILE COMPOUNDS, KEY AROMA, GRAPES, RECONSTITUTION, OLFACTOMETRY, MALVASIA
  • Çukurova Üniversitesi Adresli: Evet

Özet

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.