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

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dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.authoridIssa Issa, Hanan/0000-0003-2161-3132
dc.authoridselli, serkan/0000-0003-0450-2668
dc.authoridCarbonell-Barrachina, Angel A./0000-0002-7163-2975
dc.authoridNoguera-Artiaga, Luis/0000-0001-9269-1125
dc.authoridGUCLU, GAMZE/0000-0001-7317-6101
dc.contributor.authorIssa-Issa, Hanan
dc.contributor.authorGüçlü, Gamze
dc.contributor.authorNoguera-Artiaga, Luis
dc.contributor.authorLopez-Lluch, David
dc.contributor.authorPoveda, Rafael
dc.contributor.authorKelebek, Haşim
dc.contributor.authorSelli, Serkan
dc.date.accessioned2025-01-06T17:36:13Z
dc.date.available2025-01-06T17:36:13Z
dc.date.issued2020
dc.description.abstractThe 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.
dc.identifier.doi10.1016/j.foodchem.2020.126353
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid32044705
dc.identifier.scopus2-s2.0-85078962178
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2020.126353
dc.identifier.urihttps://hdl.handle.net/20.500.14669/1804
dc.identifier.volume316
dc.identifier.wosWOS:000517839500044
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectAlicante wines
dc.subjectAroma extract dilution analysis (AEDA)
dc.subjectGas chromatography-olfactometry (GC-O)
dc.subjectOxidized wines
dc.subjectPhenylethyl alcohol
dc.subjectSolvent-assisted flavor evaporation (SAFE)
dc.titleAroma-active compounds, sensory profile, and phenolic composition of Fondillon
dc.typeArticle

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