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 Chemjournal_title
Food chemistryauthors
Lyu J,Chen S,Nie Y,Xu Y,Tang Kdoi
10.1016/j.foodchem.2020.128957subject
Has Abstractpub_date
2021-06-01 00:00:00pages
128957eissn
0308-8146issn
1873-7072pii
S0308-8146(20)32840-5journal_volume
346pub_type
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