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Journal of Food Quality
Volume 2019, Article ID 5981762, 10 pages
https://doi.org/10.1155/2019/5981762
Research Article

Volatile Composition, Sensory Profile, and Consumers’ Acceptance of Fondillón

1Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Orihuela, Alicante, Spain
2Detection and Molecular Encapsulation, Food Technologies and Nutrition Department, Universidad Católica San Antonio de Murcia, 30107-Guadalupe, Murcia, Spain
3Departamento de Economía Agroambiental, Ingeniería Cartográfica y Expresión Gráfica en la Ingeniería, EPSO, UMH, Orihuela, Alicante, Spain

Correspondence should be addressed to Ángel A. Carbonell-Barrachina; se.hmu@llenobrac.legna

Received 8 March 2019; Revised 25 April 2019; Accepted 2 June 2019; Published 16 June 2019

Academic Editor: Daniel Cozzolino

Copyright © 2019 Hanán Issa-Issa et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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.