Intra-oral adsorption and release of aroma compounds following in-mouth wine exposure
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- 作者：Adelaida Esteban-Ferná ; ndez ; Nuria Rocha-Alcubilla ; Carolina Muñ ; oz-Gonzá ; lez ; Marí ; a Victoria Moreno-Arribas ; Marí ; a Á ; ngeles Pozo-Bayó ; n ; m.delpozo@csic.es" class="auth_mail" title="E-mail the corresponding author
- 关键词：Wine ; Aroma persistence ; In vivo mouth-wine exposure ; Oral mucosa ; Aroma adsorption ; Intra-oral SPME ; Aroma release
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 August 2016
- 年：2016
- 卷：205
- 期：Complete
- 页码：280-288
- 全文大小：989 K
文摘
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6–43% of the aroma added to wine is adsorbed by oral mucosa.
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Oral adsorption depends on the chemical characteristics of the aroma compound.
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Compound hydrophobicity is not the sole mechanism triggering oral aroma adsorption.
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Intra-oral SPME is a useful and easy method for oral aroma monitoring.
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The strength of aroma–oral interactions determines the extent of intra-oral release.