Oral Release Behavior of Wine Aroma Compounds by Using In-Mouth Headspace Sorptive Extraction (HSSE) Method
Abstract
The oral release behavior of wine aroma compounds was determined by using an in-mouth headspace sorptive extraction (HSSE) procedure. For this, 32 volunteers rinsed their mouths with a red wine. Aroma release was monitored at three time points (immediately, 60 s, and 120 s) after wine expectoration. Twenty-two aroma compounds belonging to different chemical classes were identified in the mouth. Despite the large inter-individual differences,...
Paper Details
Title
Oral Release Behavior of Wine Aroma Compounds by Using In-Mouth Headspace Sorptive Extraction (HSSE) Method
Published Date
Feb 13, 2021
Journal
Volume
10
Issue
2
Pages
415 - 415
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