Understanding the role of saliva in aroma release from wine by using static and dynamic headspace conditions

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 33, 2014, Pages 8274-8288

  Muñoz González, Carolina ^a   Feron, Gilles ^b   Guichard, Elisabeth ^b   Rodríguez Bencomo, J José ^a   Martín Álvarez, Pedro J ^a   Moreno Arribas, M Victoria ^a   Pozo Bayón, M Ángeles ^a  

^a INSTITUTE OF FOOD SCIENCE RESEARCH CIAL   (Spain)

^b CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

Author keywords

aroma release; dynamic HS SPME GC MS; saliva; static HS SPME GC MS; wine

Indexed keywords

HYDRAULIC STRUCTURES; ODORS; WINE; BIOLOGICAL WATER TREATMENT; CHEMICAL COMPOUNDS;

AROMA RELEASE; CHEMOMETRIC ANALYSIS; DETERMINATION COEFFICIENTS; ETHANOL CONCENTRATIONS; HS-SPME-GC; MATRIX COMPOSITION; PHYSICOCHEMICAL CHARACTERISTICS; SALIVA;

BODY FLUIDS;

VOLATILE ORGANIC COMPOUND;

ADULT; ANALYSIS; CHEMISTRY; FEMALE; HUMAN; MALE; MASS FRAGMENTOGRAPHY; ODOR; SALIVA; WINE;

ADULT; FEMALE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; MALE; ODORS; SALIVA; VOLATILE ORGANIC COMPOUNDS; WINE;

EID: 84906342399     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf503503b     Document Type: Article

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