期刊
FOOD CHEMISTRY
卷 205, 期 -, 页码 280-288出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.03.030
关键词
Wine; Aroma persistence; In vivo mouth-wine exposure; Oral mucosa; Aroma adsorption; Intra-oral SPME; Aroma release
资金
- Spanish Ministry of Economy and Competitiveness (MINECO) [AGL2012-40172-C02-01]
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. (C) 2016 Elsevier Ltd. All rights reserved.
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