Interactions between Polyphenols and Volatile Compounds in Wine: A Literature Review on Physicochemical and Sensory Insights

Understanding retention and metabolization of aroma compounds using an in vitro model of oral mucosa

(2020) Sarah Ployon et al.   FOOD CHEMISTRY

Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter Taste

(2020) Susana Soares et al.   MOLECULES

Physiological and oral parameters contribute prediction of retronasal aroma release in an elderly cohort

(2020) Carolina Muñoz-González et al.   FOOD CHEMISTRY

Oral persistence of esters is affected by wine matrix composition

(2020) Carolina Muñoz-González et al.   FOOD RESEARCH INTERNATIONAL

Exploring Olfactory–Oral Cross-Modal Interactions through Sensory and Chemical Characteristics of Italian Red Wines

(2020) Elisabetta Pittari et al.   Foods

Phenolic matrix effect on aroma formation of terpenes during simulated wine fermentation – Part I: Phenolic acids

(2020) Xing-jie Wang et al.   FOOD CHEMISTRY

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

(2019) Carolina Muñoz-González et al.   MOLECULES

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

Characterization and structure-activity relationship studies of flavonoids as inhibitors against human carboxylesterase 2

(2018) Zi-Miao Weng et al.   BIOORGANIC CHEMISTRY

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

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

Static Headspace Analysis Using Low-Pressure Gas Chromatography and Mass Spectrometry, Application to Determining Multiple Partition Coefficients: A Practical Tool for Understanding Red Wine Fruity Volatile Perception and the Sensory Impact of Higher Alcohols

(2018) Margaux Cameleyre et al.   ANALYTICAL CHEMISTRY

Orthonasal vs. retronasal: Studying how volatiles' hydrophobicity and matrix composition modulate the release of wine odorants in simulated conditions

(2018) Paola Piombino et al.   FOOD RESEARCH INTERNATIONAL

Human Bitter Taste Receptors Are Activated by Different Classes of Polyphenols

(2018) Susana Soares et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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 role of saliva in aroma release and perception

(2017) Sarah Ployon et al.   FOOD CHEMISTRY

Mouthfeel perception of wine: Oral physiology, components and instrumental characterization

(2017) Laura Laguna et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Food-saliva interactions: Mechanisms and implications

(2017) Ana Carolina Mosca et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Understanding quality judgements of red wines by experts: Effect of evaluation condition

(2016) María-Pilar Sáenz-Navajas et al.   FOOD QUALITY AND PREFERENCE

Sensorial properties of red wine polyphenols: Astringency and bitterness

(2015) Susana Soares et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Sip volume affects oral release of wine volatiles

(2015) Alessandro Genovese et al.   FOOD RESEARCH INTERNATIONAL

Dynamic sensory description of Rioja Alavesa red wines made by different winemaking practices by using Temporal Dominance of Sensations

(2015) Iñaki Etaio et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Influence of Fruit Maturity at Harvest on the Intensity of Smoke Taint in Wine

(2015) Renata Ristic et al.   MOLECULES

Astringency Is a Trigeminal Sensation That Involves the Activation of G Protein-Coupled Signaling by Phenolic Compounds

(2014) N. Schobel et al.   CHEMICAL SENSES

Astringency: A More Stringent Definition

(2014) Y. Jiang et al.   CHEMICAL SENSES

Retention effect of human saliva on aroma release and respective contribution of salivary mucin and α-amylase

(2014) Sandy Pagès-Hélary et al.   FOOD RESEARCH INTERNATIONAL

Sensory Evaluation of Impact of Wine Matrix on Red Wine Finish: A Preliminary Study

(2014) Allison K. Baker et al.   JOURNAL OF SENSORY STUDIES

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

(2014) Paola Piombino et al.   PLoS One

Wine Aroma Compounds in Grapes: A Critical Review

(2013) Carmen González-Barreiro et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Influence of phenolic compounds on the sensorial perception and volatility of red wine esters in model solution: An insight at the molecular level

(2013) Bénédicte Lorrain et al.   FOOD CHEMISTRY

Influence of the matrix composition on the volatility and sensory perception of 4-ethylphenol and 4-ethylguaiacol in model wine solutions

(2013) Maurizio Petrozziello et al.   FOOD CHEMISTRY

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

Different Phenolic Compounds Activate Distinct Human Bitter Taste Receptors

(2013) Susana Soares et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Wine Matrix Compounds Affect Perception of Wine Aromas

(2013) Remedios R. Villamor et al.   Annual Review of Food Science and Technology

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

Phenolic Compositions of 50 and 30 Year Sequences of Australian Red Wines: The Impact of Wine Age

(2012) Jacqui M. McRae et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

In-Mouth Mechanisms Leading to Flavor Release and Perception

(2011) Christian Salles et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

Identification of Impact Odorants Contributing to Fresh Mushroom Off-Flavor in Wines: Incidence of Their Reactivity with Nitrogen Compounds on the Decrease of the Olfactory Defect

(2011) Monique Pons et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Reactivity of Human Salivary Proteins Families Toward Food Polyphenols

(2011) Susana Soares et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Assessment of the effect of the non-volatile wine matrix on the volatility of typical wine aroma compounds by headspace solid phase microextraction/gas chromatography analysis

(2011) Juan José Rodríguez-Bencomo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Wine and Grape Tannin Interactions with Salivary Proteins and Their Impact on Astringency: A Review of Current Research

(2011) Jacqui M. McRae et al.   MOLECULES

The effect of multiple yeasts co-inoculations on Sauvignon Blanc wine aroma composition, sensory properties and consumer preference

(2010) Ellena S. King et al.   FOOD CHEMISTRY

Chemical and sensory evaluation of Bordeaux wines (Cabernet-Sauvignon and Merlot) and correlation with wine age

(2010) Kleopatra Chira et al.   FOOD CHEMISTRY

Chemical input – Sensory output: Diverse modes of physiology–flavour interaction

(2010) Andrea Buettner et al.   FOOD QUALITY AND PREFERENCE

Effects of the Nonvolatile Matrix on the Aroma Perception of Wine

(2010) María-Pilar Sáenz-Navajas et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of polyphenols on the perception of key aroma compounds from Sauvignon Blanc wine

(2009) C.M. LUND et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Interactions between Wine Volatile Compounds and Grape and Wine Matrix Components Influence Aroma Compound Headspace Partitioning

(2009) Anthony L. Robinson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

EFFECT OF ETHANOL LEVEL IN THE PERCEPTION OF AROMA ATTRIBUTES AND THE DETECTION OF VOLATILE COMPOUNDS IN RED WINE

(2009) MARÍA CRISTINA GOLDNER et al.   JOURNAL OF SENSORY STUDIES

Astringency: Mechanisms and Perception

(2008) Martha R. Bajec et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Simulation of retronasal aroma of white and red wine in a model mouth system. Investigating the influence of saliva on volatile compound concentrations

(2008) Alessandro Genovese et al.   FOOD CHEMISTRY

Impact of Forced-Aging Process on Madeira Wine Flavor

(2008) Hugo Oliveira e Silva et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Olfactory Perception of Cysteine−S-Conjugates from Fruits and Vegetables

(2008) Christian Starkenmann et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quantitative Reconstruction of the Nonvolatile Sensometabolome of a Red Wine

(2008) Jan Carlos Hufnagel et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY