Volatile Composition, Sensory Profile, and Consumers’ Acceptance of Fondillón
Table 4
Descriptive sensory analysis of commercial samples of Fondillón used to validate the sensory lexicon.
Attribute
ANOVA†
PDO profile
F8
F9
F10
F11
F12
Sensory intensity (scale 0–10)
Odor (o)
Alcohol
NS
7.0
7.0
7.0
7.0
6.5
7.0
Fruity
6.0
6.0 a‡
6.0 a
5.5 b
6.0 a
4.0 c
Floral
NS
2.0
2.0
2.0
3.0
2.0
2.0
Vegetal
2.5
3.0 b
3.5 ab
4.0 a
2.0 c
2.5 b
Spicy
NS
3.5
2.5
4.0
4.0
3.0
3.5
Animal
3.0
3.0 b
3.0 b
4.0 a
2.8 b
3.0 b
Toasted
NS
6.0
5.5
7.0
5.0
6.3
6.0
Defects
0
0 b
0 b
2.8 a
0 b
2.5 a
Flavor (f)
Alcohol
NS
7.0
7.0
7.0
7.0
7.0
7.0
Fruity
6.0
6.0 a‡
6.5 a
4.0 b
6.0 a
3.0 b
Floral
NS
2.0
2.0
1.0
2.0
2.0
2.0
Vegetal
NS
2.0
2.0
2.0
2.0
2.0
3.0
Spicy
NS
4.0
3.0
4.0
4.0
2.8
4.0
Animal
NS
3.0
3.0
2.0
3.0
2.0
3.0
Toasted
NS
6.0
6.0
6.8
5.0
6.3
6.0
Sweet
3.0
2.0 b
5.0 a
3.0 b
4.0 ab
3.0 b
Sour
4.0
4.0 ab
3.0 b
5.0 a
4.0 ab
5.0 a
Bitter
NS
2.0
2.0
2.0
2.0
1.3
3.0
Astringent
NS
2.0
2.0
2.0
3.0
1.0
2.5
Defects
0
0 c
0 c
2.5 a
0 c
1.0 b
Global
Imbalances
0
1.0 b
0 c
3.0 a
0 c
2.0 ab
Aftertaste
7.0
7.0 ab
8.0 a
6.5 b
7.0 ab
6.0 b
Appearance (a)
Limpidity
NS
9.0
9.0
9.0
8.5
9.0
8.0
Color (hue)
5.0
5.0 b
5.0 b
6.0 a
5.0 b
3.0 c
Color intensity
3.0
3.5 b
3.0 b
5.0 a
4.8 a
3.0 b
Defects
NS
0
0
0
0
0
0.5
Qualification
OK
OK
NOT OK
OK
NOT OK
Liking¶
6.0 b
8.0 a
6.7 b
Ranking¶
b
a
b
†NS = not significant at ;,, and significant at , 0.01, and 0.001, respectively. ‡Values (mean of 15 trained panelists) followed by the same letter, within the same row, were not significantly different (), according to Tukey’s least significant difference test. ¶Mean satisfaction degree of 30 consumers is denoted by liking, and statistical results of Friedman’s test are denoted by ranking.
