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Food Chem

Title:		Aroma release during wine consumption: Factors and analytical approaches
Author(s):		Lyu J; Chen S; Nie Y; Xu Y; Tang K;
Address:		"Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China. Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China. Electronic address: yxu@jiangnan.edu.cn. Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China. Electronic address: tandy81@jiangnan.edu.cn"
Journal Title:		Food Chem
Year:		2021
Volume:		20201231
Issue:
Page Number:		128957 -
DOI:		10.1016/j.foodchem.2020.128957
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"During wine consumption, aroma compounds are released from the wine matrix and are transported to the olfactory receptor in vivo, leading to retronasal perception which can affect consumer acceptance. During this process, in addition to the influence of the wine matrix compositions, some physiological factors can significantly influence aroma release leading to altered concentrations of the aroma compounds that reach the receptors. Therefore, this review is focused on the impact of multiple factors, including the physiology and wine matrix, on the aroma released during wine tasting. Moreover, to reflect the pattern of volatiles that reach the olfactory receptors during wine consumption, some analytical approaches have been described for in vitro and in vivo conditions"
Keywords:		Humans Ion Mobility Spectrometry Microbiota Mouth/microbiology Odorants/*analysis Saliva/metabolism Taste Volatile Organic Compounds/*analysis/chemistry Wine/*analysis Analytical approaches Aroma release Physiological factors Retronasal perception Wine ma;
Notes:		"MedlineLyu, Jiaheng Chen, Shuang Nie, Yao Xu, Yan Tang, Ke eng Review England 2021/01/19 Food Chem. 2021 Jun 1; 346:128957. doi: 10.1016/j.foodchem.2020.128957. Epub 2020 Dec 31"