Abstract
The oral release behavior of wine aroma compounds was determined by using an in-mouth headspace sorptive extraction (HSSE) procedure. For this, 32 volunteers rinsed their mouths with a red wine. Aroma release was monitored at three time points (immediately, 60 s, and 120 s) after wine expectoration. Twenty-two aroma compounds belonging to different chemical classes were identified in the mouth. Despite the large inter-individual differences, some interesting trends in oral release behavior were observed depending on the chemical family. In general, esters and linear alcohols showed rapid losses in the mouth over the three sampling times and therefore showed a low oral aroma persistence. On the contrary, terpenes, lactones, and C13 norisoprenoids showed lower variations in oral aroma release over time, thus showing a higher oral aroma persistence. Additionally, and despite their low polarity, furanic acids and guaiacol showed the highest oral aroma persistence. This work represents the first large study regarding in-mouth aroma release behavior after wine tasting, using real wines, and it confirmed that oral release behavior does not only depend on the physicochemical properties of aroma compounds but also on other features, such as the molecular structure and probably, on the characteristics and composition of the oral environment.
Highlights
Wine odorant molecules belong to very different chemical classes in which their physicochemical properties such as volatility, boiling point, polarity, hydrophobicity, and/or molecular structure all differ
32 volunteers rinsed their mouths with a red wine for 30 s and spat it out
Despite the large dilution of the aroma compounds in the mouth due to the exhalation flows following wine expectoration [31,32], all the aroma compounds detected in the headspace of the wine (Table S1) were identified in the mouth of the volunteers (Table 1 and Figure S1)
Summary
Wine odorant molecules belong to very different chemical classes (esters, alcohols, aldehydes, terpenes, phenols, etc.) in which their physicochemical properties such as volatility, boiling point, polarity, hydrophobicity, and/or molecular structure all differ.The different physicochemical properties of odorant molecules determine their release from the wine matrix and their transfer to the surrounding air that will carry these volatile chemical molecules to the olfactory receptors when breathing. The formation of wine residues or the adsorption of odorant molecules in the oral mucosa might be the origin of aroma reservoirs ready to be released in the successive swallowing–exhalation episodes of the remaining saliva in the mouth once the wine has been swallowed [6]. This is the origin of the long lasting aroma perception, known as after-odor or aroma persistence [7]
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
