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Food Res Int

Title:		Insights on the effect of age and gender on in-mouth volatile release during wine tasting
Author(s):		Perez-Jimenez M; Munoz-Gonzalez C; Chaya C; Fernandez-Ruiz V; Alvarez MD; Herranz B; Pozo-Bayon MA;
Address:		"Instituto de Investigacion en Ciencias de la Alimentacion (CIAL), CSIC-UAM, C/Nicolas Cabrera, 9, 28049 Madrid, Spain. Escuela Tecnica Superior de Ingenieria Agronomica, Alimentaria y de Biosistemas, Universidad Politecnica de Madrid, Ciudad Universitaria s/n, 28040 Madrid, Spain. Universidad Complutense de Madrid, Dpto. Nutricion y Ciencia de los Alimentos, Pza. Ramon y Cajal s/n, 28040 Madrid, Spain. Instituto de Ciencia y Tecnologia de Alimentos y Nutricion (ICTAN-CSIC), C/Jose Antonio Novais, 10, 28040 Madrid, Spain. Instituto de Investigacion en Ciencias de la Alimentacion (CIAL), CSIC-UAM, C/Nicolas Cabrera, 9, 28049 Madrid, Spain. Electronic address: m.delpozo@csic.es"
Journal Title:		Food Res Int
Year:		2022
Volume:		20220305
Issue:
Page Number:		111100 -
DOI:		10.1016/j.foodres.2022.111100
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"This study focus for the first time, in looking for age-gender effects on in vivo volatile release during wine consumption, also considering oral physiological differences (e.g. saliva composition). To do so, the in-mouth Head Space Sorptive Extraction technique was used, which allowed monitoring the oral release of twenty-four different types of volatile compounds from white and red wines. Thirty-two individuals (n = 32) males and females, belonging to two different age groups: young (18-35 y.o) and senior (>55 y.o.) participated in this analytical in vivo study. Results showed differences in volatile release among age-gender groups, which also depended on the volatile compound and wine type. Senior groups (SM, SF) showed a similar release behaviour among them. Contrarily, young males showed a higher release (between 10 and 29%) of alcohols and esters indistinctly of the wine type, while young females showed the lowest oral volatile release among the four age-gender groups. Gender differences in volatile release were more evident in young than in seniors. A higher release of furanic compounds (furfural and 5-methyl furfural) in seniors was likely related to differences in their saliva composition (total protein content, minerals (Mg, Zn) and alpha-amylase activity)"
Keywords:		Female Furaldehyde Gas Chromatography-Mass Spectrometry Humans Male Mouth Odorants/analysis *Volatile Organic Compounds/analysis *Wine/analysis -In vivo oral aroma release Age Gender Interindividual differences Oral physiology Saliva Wine volatiles;
Notes:		"MedlinePerez-Jimenez, Maria Munoz-Gonzalez, Carolina Chaya, Carolina Fernandez-Ruiz, Virginia Alvarez, Maria Dolores Herranz, Beatriz Pozo-Bayon, Maria Angeles eng Canada 2022/04/12 Food Res Int. 2022 May; 155:111100. doi: 10.1016/j.foodres.2022.111100. Epub 2022 Mar 5"