Interactions among Odorants, Phenolic Compounds, and Oral Components and Their Effects on Wine Aroma Volatility

To determine the impact of oral physiology on the volatility of typical wine aroma compounds, mixtures of a synthetic wine with oral components (centrifuged human saliva (HS), artificial saliva with mucin (AS), and buccal epithelial cells (BC)) were prepared. Each wine type was independently spiked...

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Detalles Bibliográficos
Autores principales: Perez-Jiménez, María, Esteban-Fernández, Adelaida, Muñoz-González, Carolina, Pozo-Bayón, María Angeles
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7180449/
https://www.ncbi.nlm.nih.gov/pubmed/32276337
http://dx.doi.org/10.3390/molecules25071701

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7180449/
https://www.ncbi.nlm.nih.gov/pubmed/32276337
http://dx.doi.org/10.3390/molecules25071701

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