| Title: | Orthonasal vs. retronasal: Studying how volatiles' hydrophobicity and matrix composition modulate the release of wine odorants in simulated conditions |
| Author(s): | Piombino P; Moio L; Genovese A; |
| Address: | "University of Naples Federico II, Department of Agricultural Sciences, Division of Vine and Wine Sciences, Viale Italia, 83100 Avellino, Italy. Electronic address: paola.piombino@unina.it. University of Naples Federico II, Department of Agricultural Sciences, Division of Vine and Wine Sciences, Viale Italia, 83100 Avellino, Italy. University of Naples Federico II, Department of Agricultural Sciences, Division of Food Science and Technology, Via Universita 100, 80055 Portici, NA, Italy" |
| DOI: | 10.1016/j.foodres.2018.08.072 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "In this study a Retronasal Aroma Simulator was employed to compare the release of volatiles from two different white wine matrices (TW: table, SW: sweet) with and without the addition of human or artificial saliva to simulate retronasal and orthonasal conditions, respectively. The headspace volatiles were isolated by Solid Phase Microextraction under dynamic conditions and identified and quantified by Gas-Chromatographic analyses. Compared to the orthonasal, the retronasal conditions modified the release of odorants from both wines and the observed trends cannot be ascribed only to dilution consequent to saliva addition. The relative amounts of volatiles belonging to different chemical classes were modified in the presence of saliva with possible sensory implications concerning some fruity (esters), oxidative (furans) and varietal (linalool, vitispirane) odorants. Regression analyses show that the impact of saliva depends on the volatile (concentration and hydrophobicity) and the non-volatile (residual sugars) composition of the wine. The highly significant linear models (TW: R(2)?ª+=?ª+0.988; SW: R(2)?ª+=?ª+0.993) indicate that the release of volatiles is logP (octanol/water) dependent in both the wines but the slopes change with matrix composition. This suggest that in the presence of human saliva the release of odorants with similar hydrophobicity vary as a linear function of their initial headspace concentration above the wine and is modulated by the composition of the wine matrix. Differences between artificial and human saliva confirmed that the retronasal release of wine odorants is affected by the whole salivary composition and suggest that salivary components different from mucin and alpha-amylase are involved in the retention of the most hydrophobic volatiles as well as in the metabolization of some aromas" |
| Keywords: | Adult Female Flame Ionization Food Microbiology Gas Chromatography-Mass Spectrometry Humans Hydrophobic and Hydrophilic Interactions Male Odorants/*analysis Saliva/*chemistry *Smell Solid Phase Microextraction Volatile Organic Compounds/*analysis Wine/*an; |
| Notes: | "MedlinePiombino, Paola Moio, Luigi Genovese, Alessandro eng Comparative Study Canada 2019/02/06 Food Res Int. 2019 Feb; 116:548-558. doi: 10.1016/j.foodres.2018.08.072. Epub 2018 Sep 3" |
