Oral Release Behavior of Wine Aroma Compounds by Using In-Mouth Headspace Sorptive Extraction (HSSE) Method

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....

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Detalles Bibliográficos
Autores principales: Pérez-Jiménez, María, Muñoz-González, Carolina, Pozo-Bayón, María Angeles
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7918325/
https://www.ncbi.nlm.nih.gov/pubmed/33668607
http://dx.doi.org/10.3390/foods10020415

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7918325/
https://www.ncbi.nlm.nih.gov/pubmed/33668607
http://dx.doi.org/10.3390/foods10020415

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