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

Individual differences and effect of phenolic compounds in the immediate and prolonged in-mouth aroma release and retronasal aroma intensity during wine tasting

(2019) María Perez-Jiménez et al.   FOOD CHEMISTRY

Aroma release in the oral cavity after wine intake is influenced by wine matrix composition

(2018) Adelaida Esteban-Fernández et al.   FOOD CHEMISTRY

Corrigendum to “Understanding the release and metabolism of aroma compounds using micro-volume saliva samples by ex vivo approaches” [Food Chem. 240 (2018) 275–285]

(2018) Carolina Muñoz-González et al.   FOOD CHEMISTRY

Saliva and Flavor Perception: Perspectives

(2018) Francis Canon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Main effects of human saliva on flavour perception and the potential contribution to food consumption

(2018) Carolina Muñoz-González et al.   PROCEEDINGS OF THE NUTRITION SOCIETY

Effect of sugar and acid composition, aroma release, and assessment conditions on aroma enhancement by taste in model wines

(2018) Gaëlle Arvisenet et al.   FOOD QUALITY AND PREFERENCE

Does interindividual variability of saliva affect the release and metabolization of aroma compounds ex vivo? The particular case of elderly suffering or not from hyposalivation

(2018) Carolina Muñoz-González et al.   JOURNAL OF TEXTURE STUDIES

The contribution of wine-derived monoterpene glycosides to retronasal odour during tasting

(2017) Mango Parker et al.   FOOD CHEMISTRY

Modified proton transfer reaction mass spectrometry (PTR-MS) operating conditions for in vitro and in vivo analysis of wine aroma

(2017) Etienne Sémon et al.   JOURNAL OF MASS SPECTROMETRY

Intra-oral adsorption and release of aroma compounds following in-mouth wine exposure

(2016) Adelaida Esteban-Fernández et al.   FOOD CHEMISTRY

Ability of human oral microbiota to produce wine odorant aglycones from odourless grape glycosidic aroma precursors

(2015) Carolina Muñoz-González et al.   FOOD CHEMISTRY

Wine finish in red wine: The effect of ethanol and tannin concentration

(2014) Allison K. Baker et al.   FOOD QUALITY AND PREFERENCE

Perception of flavor finish in model white wine: A time-intensity study

(2014) Emily S. Goodstein et al.   FOOD QUALITY AND PREFERENCE

Understanding the Role of Saliva in Aroma Release from Wine by Using Static and Dynamic Headspace Conditions

(2014) Carolina Muñoz-González et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Saliva from Obese Individuals Suppresses the Release of Aroma Compounds from Wine

(2014) Paola Piombino et al.   PLoS One

Impact of the Nonvolatile Wine Matrix Composition on the In Vivo Aroma Release from Wines

(2013) Carolina Muñoz-González et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of ethanol, tannin and fructose on the headspace concentration and potential sensory significance of odorants in a model wine

(2012) Remedios R. Villamor et al.   FOOD RESEARCH INTERNATIONAL

Aroma release of a model wine solution as influenced by the presence of non-volatile components. Effect of commercial tannin extracts, polysaccharides and artificial saliva

(2011) Athina Mitropoulou et al.   FOOD RESEARCH INTERNATIONAL

Impact of partial alcohol reduction in Syrah wine on perceived complexity and temporality of sensations and link with preference

(2010) S. Meillon et al.   FOOD QUALITY AND PREFERENCE

Contribution of the Temporal Dominance of Sensations (TDS) method to the sensory description of subtle differences in partially dealcoholized red wines

(2009) S. Meillon et al.   FOOD QUALITY AND PREFERENCE