2024-03-29T06:01:09Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/1503912019-11-19T07:32:21Zcom_10261_31891com_10261_2col_10261_31892
00925njm 22002777a 4500
dc
Esteban-Fernández, Adelaida
author
Rocha, Nuria
author
Muñoz-González, Carolina
author
Moreno-Arribas, M. Victoria
author
Pozo-Bayón, Mª Ángeles
author
2016
Wine >after-odour> defined as the long lasting aroma perception that remains after wine swallowing is an outstanding characteristic in terms of wine quality but a relatively unstudied phenomenon. Among the different parameters that might affect wine after-odour, the adsorption of odorants by the oral mucosa could be important but has been little explored. In this work, the impact of the chemical characteristics of aroma compounds on intra-oral adsorption was assessed by an in vivo approach that determined the amounts of odorants remaining in expectorated wine samples. In addition, the subsequent aroma release after in-mouth wine exposure was studied by means of intra-oral SPME/GC-MS using three different panellists. Oral adsorption of the aroma compounds added to the wines ranged from 6% to 43%, depending on their physicochemical characteristics. A progressive intra-oral aroma decrease at different decay rates depending on compound type and panellist was also found. The strength of the aroma-oral mucosa interactions seems to explain these results more than the amount of compound adsorbed by the oral mucosa.
Food Chemistry 205: 280-288 (2016)
http://hdl.handle.net/10261/150391
10.1016/j.foodchem.2016.03.030
http://dx.doi.org/10.13039/501100000780
http://dx.doi.org/10.13039/501100003329
http://dx.doi.org/10.13039/501100003339
In vivo mouth-wine exposure
Aroma persistence
Aroma release
Oral mucosa
Aroma adsorption
Intra-oral SPME
Wine
Intra-oral adsorption and release of aroma compounds following in-mouth wine exposure