Behaviour of aroma compounds during the oral processing of wine: modulation by wine composition and human physiology
Title (trans.)
Comportamiento de los compuestos aromáticos durante el procesamiento oral del vino: modulación por la composición del vino y fisiología humanaAuthor
Pérez Jiménez, MaríaEntity
UAM. Departamento de Química Física Aplicada; Instituto de Investigación en Ciencias de la Alimentación (CIAL)Date
2022-06-23Subjects
Vinos-Análisis; Vinos-Composición; QuímicaNote
Tesis Doctoral inédita leída en la Universidad Autónoma de Madrid, Facultad de Ciencias, Departamento de Química Física Aplicada. Fecha de Lectura: 23-06-2022Esta tesis tiene embargado el acceso al texto completo hasta el 23-12-2023

Esta obra está bajo una licencia de Creative Commons Reconocimiento-NoComercial-SinObraDerivada 4.0 Internacional.
Abstract
The main aim of this Thesis has been to gain understanding in the behaviour of aroma compounds
during the oral processing of wine and how this behaviour can be modulated by oral physiological
factors, such as saliva composition (salivary proteins, enzymes, flow), intrinsic individual factors
(age, gender) or by the wine matrix composition (phenolic compounds, ethanol). Results from in
vivo assays performed in simulated consumption conditions confirmed that some wine matrix
components, such as ethanol and polyphenols have a large effect on oral aroma release and
persistence. Ethanol increases the persistence of most wine volatiles, but this effect is modulated
by the action of polyphenols (procyanidins). The effect of polyphenols on oral aroma release also
depends on their class. While phenolic acids enhance the release of some volatiles, (e.g. β-phenyl
ethanol, linalool), flavonoids and specially procyanidins decreased oral aroma release, mostly of
ester compounds. These changes have a sensory impact, reducing the intensity perceived of the
aroma descriptors associated to these volatiles. Additionally, the use of ex vivo wine-saliva
systems allowed us unrevealing some interactions among typical wine volatile compounds and
oral components (buccal cells, saliva mucins, enzymes), in presence and absence of phenolic
compounds. Moreover, results from this Thesis represent an original contribution to understand
the metabolism of aroma compounds in the mouth. In this work, it has been proven the hydrolysis
of carboxylic esters by saliva esterase enzymes, the specificity of these enzymes for smaller
carboxylic esters and their inhibition by typical wine phenolic compounds at natural red wine
concentrations. Additionally, it was confirmed the individual differences on esterase activity and
its relevance under wine consumption conditions (11% ethanol, pH = 5). Moreover, the
application of cutting edge analytical methodologies, such as untargeted SOOM-GC-ToF-MS
allowed us to confirm the novo formation of volatiles in the mouth from the hydrolysis of aroma
molecules (carboxylic acids), wine odourless precursors (lactones) or from transesterification
reactions (carboxylic esters). Focusing in a large number of wine volatiles from many different
chemical families this work, has also proven that both, the physicochemical characteristics of the
odorant and the chemical structure, but also the involvement of oral physiology (metabolism by
saliva enzymes, interaction with saliva proteins) determine the oral aroma persistence. Finally,
this work also confirmed the higher differences in oral release behaviour depending on the age of
the individuals. For instance, senior showed a higher intra-oral release of most volatiles compared
to younger adults. On the contrary, the impact of the gender on aroma release was less noticeable.
Overall, results from this work provides novel findings regarding the behaviour of aroma
compounds in the mouth during wine tasting that is necessary to comprehensively explain wine
aroma perception, contributing to better understand consumer’s behaviour and choice toward
wine
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Google Scholar:Pérez Jiménez, María
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