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Open AccessArticle

Assessment Wine Aroma Persistence by Using an in Vivo PTR-ToF-MS Approach and Its Relationship with Salivary Parameters

1
Instituto de Investigación en Ciencias de la Alimentación (CIAL), Campus de Excelencia Científica, Consejo Superior de Investigaciones Científicas-Universidad Autónoma de Madrid (CSIC-UAM), 28049 Madrid, Spain
2
Centre des Sciences du Goût et de l’Alimentation, UMR1324 INRA, UMR6265 CNRS Université de Bourgogne, Agrosup Dijon, F-21000 Dijon, France
*
Author to whom correspondence should be addressed.
Academic Editors: David Jeffery and Paul Smith
Molecules 2019, 24(7), 1277; https://doi.org/10.3390/molecules24071277
Received: 28 February 2019 / Revised: 21 March 2019 / Accepted: 29 March 2019 / Published: 2 April 2019
(This article belongs to the Collection Wine Chemistry)
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 rosé 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. View Full-Text
Keywords: PTR-ToF-MS; wine aroma persistence; in vivo aroma release; commercial tannin extracts; saliva; interindividual differences PTR-ToF-MS; wine aroma persistence; in vivo aroma release; commercial tannin extracts; saliva; interindividual differences
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MDPI and ACS Style

Muñoz-González, C.; Canon, F.; Feron, G.; Guichard, E.; Pozo-Bayón, M.A. Assessment Wine Aroma Persistence by Using an in Vivo PTR-ToF-MS Approach and Its Relationship with Salivary Parameters. Molecules 2019, 24, 1277.

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