Intra-oral adsorption and release of aroma compounds following in-mouth wine exposure

Food Chemistry

Volumn 205, Issue , 2016, Pages 280-288

  Esteban Fernández, Adelaida ^a   Rocha Alcubilla, Nuria ^a   Muñoz González, Carolina ^a   Moreno Arribas, María Victoria ^a   Pozo Bayón, María Ángeles ^a  

^a UNIVERSIDAD AUTÓNOMA DE MADRID   (Spain)

Author keywords

Aroma adsorption; Aroma persistence; Aroma release; In vivo mouth wine exposure; Intra oral SPME; Oral mucosa; Wine

Indexed keywords

ADSORPTION; CHEMICAL COMPOUNDS; DECAY (ORGANIC); WINE;

AROMA PERSISTENCE; AROMA RELEASE; IN-VIVO; INTRA-ORAL SPME; ORAL MUCOSA;

ODORS;

BETA IONONE; FLAVORING AGENT; GUAIACOL; HEXANOIC ACID DERIVATIVE; ISOPENTYL ACETATE; LINALOOL; PHENETHYL ALCOHOL; FRAGRANCE;

ADSORPTION; ADULT; AROMA; ARTICLE; FEMALE; HUMAN; HUMAN EXPERIMENT; IN VIVO STUDY; MOUTH MUCOSA; SWALLOWING; WHITE WINE; WINE; YOUNG ADULT; ANALYSIS; MASS FRAGMENTOGRAPHY; MOUTH; PROCEDURES;

ADSORPTION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; MOUTH; ODORANTS; WINE;

EID: 84960880641     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.03.030     Document Type: Article

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