Aroma release in the oral cavity after wine intake is influenced by wine matrix composition

- Wine matrix affects intra-oral aroma release during a “wine intake-like” situation.
- Phenolic compounds have a large impact, which depends on their chemical type.
- Phenolics acids favor the intra-oral aroma release of some odorants.
- Flavonoids decrease the intra-oral release of aliphatic esters.
- These findings strongly suggest an impact of wine polyphenols on aroma persistence.

The aim of this study has been to investigate if wine matrix composition might influence the interaction between odorants and oral mucosa in the oral cavity during a “wine intake-like” situation. Aroma released after exposing the oral cavity of three individuals to different wines (n = 12) previously spiked with six target aromas was followed by an -in vivo intra-oral SPME approach. Results showed a significant effect of wine matrix composition on the intra-oral aroma release of certain odorants. Among the wine matrix parameters, phenolic compounds showed the largest impact. This effect was dependent on their chemical structure. Some phenolic acids (e.g. hippuric, caffeic) were associated to an increase in the intra-oral release of certain odorants (e.g. linalool, β-ionone), while flavonoids showed the opposite effect, decreasing the intra-oral release of aliphatic esters (ethyl hexanoate). This work shows for the first time, the impact of wine composition on oral-mucosa interactions under physiological conditions.