Pérez-Jiménez María, Muñoz-González Carolina, Pozo-Bayón María Angeles
Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, C/Nicolás Cabrera, 9, 28049 Madrid, Spain.
Foods. 2021 Feb 13;10(2):415. doi: 10.3390/foods10020415.
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 C 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.
采用口腔顶空吸附萃取（HSSE）方法测定葡萄酒香气化合物的口腔释放行为。为此，32名志愿者用一种红葡萄酒漱口。在吐出葡萄酒后的三个时间点（即时、60秒和120秒）监测香气释放情况。在口腔中鉴定出了22种属于不同化学类别的香气化合物。尽管个体间差异很大，但根据化学类别观察到了一些有趣的口腔释放行为趋势。一般来说，酯类和直链醇类在三个采样时间内口腔损失迅速，因此口腔香气持久性较低。相反，萜类、内酯类和C-降异戊二烯类随着时间的推移口腔香气释放变化较小，因此口腔香气持久性较高。此外，尽管呋喃酸和愈创木酚极性较低，但它们的口腔香气持久性最高。这项工作是首次使用真实葡萄酒对品酒后口腔香气释放行为进行的大型研究，证实了口腔释放行为不仅取决于香气化合物的物理化学性质，还取决于其他特征，如分子结构，可能还取决于口腔环境的特征和组成。
