Journal
MOLECULES
Volume 24, Issue 7, Pages -Publisher
MDPI
DOI: 10.3390/molecules24071277
Keywords
PTR-ToF-MS; wine aroma persistence; in vivo aroma release; commercial tannin extracts; saliva; interindividual differences
Funding
- Spanish MINECO [AGL201678936-R]
- French Institute of the National Research (MUFFIN) [14-CE20-0001-01]
- Agreenskills fellowship programme (EU Seventh Framework Programme) [FP7-609398]
- JdC-I
- CSIC [Ilink 1049]
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To better understand wine aroma persistence, the nasal cavity of nine volunteers was monitored by Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS) after they rinsed their mouths with three rose wines (one control and the same wine supplemented with two tannin extracts) during four minutes. Wines were aromatised with a mixture of five target aroma compounds. Results showed that wine aroma persistence was highly compound-dependent: while esters disappeared very fast, other compounds such as linalool remained in the oral cavity for longer times after wine expectoration. A low effect of tannins (at 50 mg/L) on nasal cavity parameters was observed, with the exception for the compound ethyl decanoate that was significantly higher released in the presence of tannins. Strong interindividual differences on aroma persistence were also found. Significant positive correlations with the salivary total protein content and negative with the salivary flow were observed for specific compounds. This work has studied for the first time in vivo wine aroma persistence in real time from an analytical perspective.
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