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Intra-oral adsorption and release of aroma compounds following in-mouth wine exposure

AutorEsteban-Fernández, Adelaida ; Rocha, Nuria ; Muñoz-González, Carolina ; Moreno-Arribas, M. Victoria ; Pozo-Bayón, Mª Ángeles
Palabras claveIn vivo mouth-wine exposure
Aroma persistence
Aroma release
Oral mucosa
Aroma adsorption
Intra-oral SPME
Fecha de publicación2016
CitaciónFood Chemistry 205: 280-288 (2016)
ResumenWine >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.
Identificadoresdoi: 10.1016/j.foodchem.2016.03.030
issn: 0308-8146
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