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dc.contributor.authorMuñoz-González, Carolina-
dc.contributor.authorCueva, Carolina-
dc.contributor.authorPozo-Bayón, Mª Ángeles-
dc.contributor.authorMoreno-Arribas, M. Victoria-
dc.identifierdoi: 10.1016/j.foodchem.2015.04.068-
dc.identifierissn: 0308-8146-
dc.identifier.citationFood Chemistry 187: 112-119 (2015)-
dc.description.abstractGrape aroma precursors are odourless glycosides that represent a natural reservoir of potential active odorant molecules in wines. Since the first step of wine consumption starts in the oral cavity, the processing of these compounds in the mouth could be an important factor in influencing aroma perception. Therefore, the objective of this work has been to evaluate the ability of human oral microbiota to produce wine odorant aglycones from odourless grape glycosidic aroma precursors previously isolated from white grapes. To do so, two methodological approaches involving the use of typical oral bacteria or the whole oral microbiota isolated from human saliva were followed. Odorant aglycones released in the culture mediums were isolated and analysed by HS-SPME-GC/MS. Results showed the ability of oral bacteria to hydrolyse grape aroma precursors, releasing different types of odorant molecules (terpenes, benzenic compounds and lipid derivatives). The hydrolytic activity seemed to be bacteria-dependent and was subject to large inter-individual variability.-
dc.description.sponsorshipThis work was funded by the MINECO (Spanish National Project AGL2012-40172-C02-01) and the Comunidad de Madrid – Spain (ALIBIRD-CM S2013/ABI-2728) Project. C. Muñoz-González and C. Cueva would like to thank the European Social Fund and JAE-pre Programme (CSIC) and the ‘Técnicos de Apoyo’ MINECO Programme and the CSIC Intramural Project 201270E065, for their research contracts, respectively.-
dc.subjectHydrolytic activity-
dc.subjectGlycosidic aroma precursors-
dc.subjectHuman oral microbiota-
dc.titleAbility of human oral microbiota to produce wine odorant aglycones from odourless grape glycosidic aroma precursors-
dc.description.versionPeer Reviewed-
dc.contributor.funderConsejo Superior de Investigaciones Científicas (España)-
dc.contributor.funderComunidad de Madrid-
dc.contributor.funderMinisterio de Economía y Competitividad (España)-
dc.contributor.funderEuropean Commission-
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