Aroma release during wine consumption: Factors and analytical approaches.

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.

journal_name

Food Chem

journal_title

Food chemistry

authors

Lyu J,Chen S,Nie Y,Xu Y,Tang K

doi

10.1016/j.foodchem.2020.128957

subject

Has Abstract

pub_date

2021-06-01 00:00:00

pages

128957

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(20)32840-5

journal_volume

346

pub_type

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