Assessment Wine Aroma Persistence by Using an in Vivo PTR-ToF-MS Approach and Its Relationship with Salivary Parameters

Assessment Wine Aroma Persistence by Using an in Vivo PTR-ToF-MS Approach and Its Relationship with Salivary Parameters

To better understand wine aroma persistence, the nasal cavity of nine volunteers was monitored by Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS) after they rinsed their mouths with three rosé wines (one control and the same wine supplemented with two tannin extracts)...

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Bibliographic Details
Main Authors: Carolina Muñoz-González, Francis Canon, Gilles Feron, Elisabeth Guichard, Maria Angeles Pozo-Bayón
Format: Article
Language:English
Published: MDPI AG 2019-04-01
Series:Molecules
Subjects:
PTR-ToF-MS
wine aroma persistence
in vivo aroma release
commercial tannin extracts
saliva
interindividual differences
Online Access:https://www.mdpi.com/1420-3049/24/7/1277

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