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Volatile Composition, Sensory Profile, and Consumers' Acceptance of Fondillón.

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Title: Volatile Composition, Sensory Profile, and Consumers' Acceptance of Fondillón.
Authors: Issa-Issa, Hanán1, Noguera-Artiaga, Luis1, Sendra, Esther1, Pérez-López, Antonio J.2, Burló, Francisco1, Carbonell-Barrachina, Ángel A.1, López-Lluch, David3
Source: Journal of Food Quality. 6/16/2019, p1-10. 10p.
Subjects: European Union, Wine flavor & odor, Bitterness (Taste), Consumer profiling, Wines, Consumers, Grapes
Geographic Terms: Alicante (Spain)
Abstract: No scientific information exists on quality attributes of Fondillón, a special naturally sweet wine produced from overripe Monastrell grapes and one of the only six wines that can use its own name according to European Union Regulations. The aim of this study was to analyze the composition (physicochemical and volatile profile) and sensory quality of this special wine. A specific lexicon to describe wines under the Alicante PDO was developed, using 28 attributes (11 flavor notes, 3 visual, 2 global, and 12 defects). Forty volatile compounds were isolated, and esters were the main chemical family of volatile compounds of Fondillón (∼70%), followed by alcohols (∼20%). Furthermore, two volatile compounds (TDN and vitispirane) were positively correlated with the age of the Fondillón samples, under the specific working conditions used in this study. According to a sensory study, this wine was appreciated by Spanish consumers as having intense fruity notes, high alcohol content, and some bitter and balsamic notes; however, further research is needed to identify the proper profile of Fondillón consumers and their buying and acceptance drivers. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Quality is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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  Data: Volatile Composition, Sensory Profile, and Consumers' Acceptance of Fondillón.
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  Data: <searchLink fieldCode="DE" term="%22European+Union%22">European Union</searchLink><br /><searchLink fieldCode="DE" term="%22Wine+flavor+%26+odor%22">Wine flavor & odor</searchLink><br /><searchLink fieldCode="DE" term="%22Bitterness+%28Taste%29%22">Bitterness (Taste)</searchLink><br /><searchLink fieldCode="DE" term="%22Consumer+profiling%22">Consumer profiling</searchLink><br /><searchLink fieldCode="DE" term="%22Wines%22">Wines</searchLink><br /><searchLink fieldCode="DE" term="%22Consumers%22">Consumers</searchLink><br /><searchLink fieldCode="DE" term="%22Grapes%22">Grapes</searchLink>
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  Data: No scientific information exists on quality attributes of Fondillón, a special naturally sweet wine produced from overripe Monastrell grapes and one of the only six wines that can use its own name according to European Union Regulations. The aim of this study was to analyze the composition (physicochemical and volatile profile) and sensory quality of this special wine. A specific lexicon to describe wines under the Alicante PDO was developed, using 28 attributes (11 flavor notes, 3 visual, 2 global, and 12 defects). Forty volatile compounds were isolated, and esters were the main chemical family of volatile compounds of Fondillón (∼70%), followed by alcohols (∼20%). Furthermore, two volatile compounds (TDN and vitispirane) were positively correlated with the age of the Fondillón samples, under the specific working conditions used in this study. According to a sensory study, this wine was appreciated by Spanish consumers as having intense fruity notes, high alcohol content, and some bitter and balsamic notes; however, further research is needed to identify the proper profile of Fondillón consumers and their buying and acceptance drivers. [ABSTRACT FROM AUTHOR]
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  Group: Ab
  Data: <i>Copyright of Journal of Food Quality is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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        Value: 10.1155/2019/5981762
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      – Code: eng
        Text: English
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        PageCount: 10
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      – SubjectFull: European Union
        Type: general
      – SubjectFull: Wine flavor & odor
        Type: general
      – SubjectFull: Bitterness (Taste)
        Type: general
      – SubjectFull: Consumer profiling
        Type: general
      – SubjectFull: Wines
        Type: general
      – SubjectFull: Consumers
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      – SubjectFull: Grapes
        Type: general
      – SubjectFull: Alicante (Spain)
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            – D: 16
              M: 06
              Text: 6/16/2019
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              Y: 2019
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