Assessment wine aroma persistence by using an in vivo PTR-ToF-MS approach and Its relationship with salivary parameters

To better understand wine aroma persistence, the nasal cavity of nine volunteers was monitored by Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS) after they rinsed their mouths with three rosé wines (one control and the same wine supplemented with two tannin extracts) during f...

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Detalles Bibliográficos
Autores: Muñoz-González, Carolina, Canon, Francis, Feron, Gilles, Guichard, Elisabeth, Pozo-Bayón, Mª Ángeles
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2019
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/180180
Acceso en línea:http://hdl.handle.net/10261/180180
Access Level:acceso abierto
Palabra clave:PTR-ToF-MS
Wine aroma persistence
In vivo aroma release
Commercial tannin extracts
Saliva
Interindividual differences
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spelling Assessment wine aroma persistence by using an in vivo PTR-ToF-MS approach and Its relationship with salivary parametersMuñoz-González, CarolinaCanon, FrancisFeron, GillesGuichard, ElisabethPozo-Bayón, Mª ÁngelesPTR-ToF-MSWine aroma persistenceIn vivo aroma releaseCommercial tannin extractsSalivaInterindividual differencesTo better understand wine aroma persistence, the nasal cavity of nine volunteers was monitored by Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS) after they rinsed their mouths with three rosé wines (one control and the same wine supplemented with two tannin extracts) during four minutes. Wines were aromatised with a mixture of five target aroma compounds. Results showed that wine aroma persistence was highly compound-dependent: while esters disappeared very fast, other compounds such as linalool remained in the oral cavity for longer times after wine expectoration. A low effect of tannins (at 50 mg/L) on nasal cavity parameters was observed, with the exception for the compound ethyl decanoate that was significantly higher released in the presence of tannins. Strong interindividual differences on aroma persistence were also found. Significant positive correlations with the salivary total protein content and negative with the salivary flow were observed for specific compounds. This work has studied for the first time in vivo wine aroma persistence in real time from an analytical perspective.This work was funded by the international collaborative project Ilink 1049 (CSIC), the Spanish MINECO through the AGL201678936-R Project and by the French Institute of the National Research (MUFFIN N◦ 14-CE20-0001-01). C.M-G thanks the support of the Agreenskills fellowship programme (EU Seventh Framework Programme under grant agreement N◦ FP7-609398) and the JdC-I for her postdoctoral contracts.We acknowledge support by the CSIC Open Access Publication Initiative through its Unit of Information Resources for Research (URICI)Multidisciplinary Digital Publishing InstituteConsejo Superior de Investigaciones Científicas (España)European CommissionMinisterio de Economía y Competitividad (España)Institut de Recherche pour le Développement (France)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2019201920192019info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/180180reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2016-78936-Rinfo:eu-repo/grantAgreement/EC/FP7/609398http://dx.doi.org/10.3390/molecules24071277Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1801802026-05-22T06:33:51Z
dc.title.none.fl_str_mv Assessment wine aroma persistence by using an in vivo PTR-ToF-MS approach and Its relationship with salivary parameters
title Assessment wine aroma persistence by using an in vivo PTR-ToF-MS approach and Its relationship with salivary parameters
spellingShingle Assessment wine aroma persistence by using an in vivo PTR-ToF-MS approach and Its relationship with salivary parameters
Muñoz-González, Carolina
PTR-ToF-MS
Wine aroma persistence
In vivo aroma release
Commercial tannin extracts
Saliva
Interindividual differences
title_short Assessment wine aroma persistence by using an in vivo PTR-ToF-MS approach and Its relationship with salivary parameters
title_full Assessment wine aroma persistence by using an in vivo PTR-ToF-MS approach and Its relationship with salivary parameters
title_fullStr Assessment wine aroma persistence by using an in vivo PTR-ToF-MS approach and Its relationship with salivary parameters
title_full_unstemmed Assessment wine aroma persistence by using an in vivo PTR-ToF-MS approach and Its relationship with salivary parameters
title_sort Assessment wine aroma persistence by using an in vivo PTR-ToF-MS approach and Its relationship with salivary parameters
dc.creator.none.fl_str_mv Muñoz-González, Carolina
Canon, Francis
Feron, Gilles
Guichard, Elisabeth
Pozo-Bayón, Mª Ángeles
author Muñoz-González, Carolina
author_facet Muñoz-González, Carolina
Canon, Francis
Feron, Gilles
Guichard, Elisabeth
Pozo-Bayón, Mª Ángeles
author_role author
author2 Canon, Francis
Feron, Gilles
Guichard, Elisabeth
Pozo-Bayón, Mª Ángeles
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Consejo Superior de Investigaciones Científicas (España)
European Commission
Ministerio de Economía y Competitividad (España)
Institut de Recherche pour le Développement (France)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv PTR-ToF-MS
Wine aroma persistence
In vivo aroma release
Commercial tannin extracts
Saliva
Interindividual differences
topic PTR-ToF-MS
Wine aroma persistence
In vivo aroma release
Commercial tannin extracts
Saliva
Interindividual differences
description To better understand wine aroma persistence, the nasal cavity of nine volunteers was monitored by Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS) after they rinsed their mouths with three rosé wines (one control and the same wine supplemented with two tannin extracts) during four minutes. Wines were aromatised with a mixture of five target aroma compounds. Results showed that wine aroma persistence was highly compound-dependent: while esters disappeared very fast, other compounds such as linalool remained in the oral cavity for longer times after wine expectoration. A low effect of tannins (at 50 mg/L) on nasal cavity parameters was observed, with the exception for the compound ethyl decanoate that was significantly higher released in the presence of tannins. Strong interindividual differences on aroma persistence were also found. Significant positive correlations with the salivary total protein content and negative with the salivary flow were observed for specific compounds. This work has studied for the first time in vivo wine aroma persistence in real time from an analytical perspective.
publishDate 2019
dc.date.none.fl_str_mv 2019
2019
2019
2019
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/180180
url http://hdl.handle.net/10261/180180
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2016-78936-R
info:eu-repo/grantAgreement/EC/FP7/609398
http://dx.doi.org/10.3390/molecules24071277
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.812455

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