title: Intra-oral adsorption and release of aroma compounds following in-mouth wine exposure.
abstract: 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.
authors.affiliation: Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, CEI UAM+CSIC, C/Nicolás Cabrera 9, 28049 Madrid, Spain.
authors.forename: Adelaida
authors.initials: A
authors.lastname: Esteban-Fernández
authors.affiliation: Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, CEI UAM+CSIC, C/Nicolás Cabrera 9, 28049 Madrid, Spain.
authors.forename: Nuria
authors.initials: N
authors.lastname: Rocha-Alcubilla
authors.affiliation: Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, CEI UAM+CSIC, C/Nicolás Cabrera 9, 28049 Madrid, Spain.
authors.forename: Carolina
authors.initials: C
authors.lastname: Muñoz-González
authors.affiliation: Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, CEI UAM+CSIC, C/Nicolás Cabrera 9, 28049 Madrid, Spain.
authors.forename: María Victoria
authors.initials: MV
authors.lastname: Moreno-Arribas
authors.affiliation: Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, CEI UAM+CSIC, C/Nicolás Cabrera 9, 28049 Madrid, Spain. Electronic address: m.delpozo@csic.es.
authors.forename: María Ángeles
authors.initials: MÁ
authors.lastname: Pozo-Bayón
mesh_terms: D000327:Adsorption; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D006801:Humans; D009055:Mouth; D009812:Odorants / Q000032:analysis*; D014920:Wine / Q000032:analysis*
keywords: Aroma adsorption; Aroma persistence; Aroma release; In vivo mouth-wine exposure; Intra-oral SPME; Oral mucosa; Wine