In the last three years this research group has started a novel line of research focused on learning the chemical, biochemical and physiological factors that influence the composition of the retronasal aroma during wine consumption.
Unlike studies related to the aromatic composition of wine, the study of the retronasal aroma requires new scientific approaches that focus not only on wine, but on the interaction of wine and its chemical components (aromatic or not), with the structures and components of the oral cavity (saliva, oral mucosa, oral microbiota).
These processes that occur during the ingestion of wine, affect the composition of the retronasal aroma as well as the kinetics of intraoral flavour release affecting both immediate and prolonged aromatic perception (aromatic persistence).
These studies require analytical methodologies that allow the analysis of the aroma in consumption conditions, either using in vitro methods based on artificial mouths coupled to mass spectrometers (PTR-ToF-MS) or in vivo methods, monitoring the aroma released on a nasal level (in-nose PTR-ToF-MS) or in the oral cavity (intra-oral SPME). Both techniques have allowed to verify the impact of the non-volatile fraction of the matrix of wine and especially its phenolic composition, on the retronasal aroma and its sensory impact. Recent research also shows that certain physiological factors also have an effect on the aromatic composition of wine.
Winner of the Enoforum awards 2018. The paper reproduced in this video-seminar was presented at the 11th edition of Enoforum (Zaragoza, Spain, May 31 – June 1 2018).
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