| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4561361 | Food Research International | 2015 | 6 Pages |
•White wine aroma was studied under mouth simulated conditions.•Mouth condition was simulated by addition of human saliva and SPME-GC/MS analysis.•The wine sip volume caused a different release of aroma compounds.•The air/water partition coefficient affects the release of wine volatiles.•Fruitiness and oxidation odors might be affected by the volume of the wine sip.
In this study, the influence of sip volume on Falanghina white wine aroma release was studied in vitro by simulating in-mouth conditions and using human saliva. Our results indicate the wine sip volume as a significant parameter affecting the volatiles released from wine and likely, the in-mouth olfactory perception. Simulating the intake by large wine sips, a significant increase in benzyl alcohol, 2-phenylethanol, TDN, and hexanoic acid was observed. Differently, a significantly higher release of ethyl acetate, 2-methyl-1-propanol, 3-methyl-1-butanol, 1-hexanol, β-damascenone, and benzaldehyde was detected miming the wine assumption by smaller sips. The observed behaviors have been related to the air/water partition coefficient of wine volatiles, and to the presence of saliva. Both these variables play a significant role in the distribution of odor active compounds among the different phases involved in the oral process. The release of some volatile markers, involved in the fruity and oxidative characters of wine, was mainly affected by the sip volume after wine–saliva interaction. All changes and their sensory impact need to be tested by additional in vivo assays in order to confirm these results suggesting that, during wine sensory assessment, it is important to control/measure the sip volume in order to reduce/take into account inter-individual variability.
Graphical abstractFigure optionsDownload full-size imageDownload as PowerPoint slide
