In-Mouth Wine Aroma Analysis
Author:
Publisher
Springer US
Link
https://link.springer.com/content/pdf/10.1007/978-1-0716-3650-3_10
Reference17 articles.
1. Esteban-Fernández A, Rocha-Alcubilla N, Muñoz-González C, Moreno-Arribas MV, Pozo-Bayón MÁ (2016) Intra-oral adsorption and release of aroma compounds following in-mouth wine exposure. Food Chem 205:280–288
2. Perez-Jimenez M, Pozo-Bayon MA (2019) Development of an in-mouth headspace sorptive extraction method (Hsse) for oral aroma monitoring and application to wines of different chemical composition. Food Res Int 121:97–107
3. Buettner A, Beer A, Hannig C, Settles M (2001) Observation of the swallowing process by application of videofluoroscopy and real-time magnetic resonance imaging—consequences for Retronasal aroma stimulation. Chem Senses 26(9):1211–1219
4. Perez-Jiménez M, Chaya C, Pozo-Bayón MÁ (2019) Individual differences and effect of phenolic compounds in the immediate and prolonged in-mouth aroma release and retronasal aroma intensity during wine tasting. Food Chem 285:147–155
5. Pérez-Jiménez M, Muñoz-González C, Pozo-Bayón MA (2021) Oral release behavior of wine aroma compounds by using in-mouth headspace sorptive extraction (Hsse) method. Foods 10(2):415
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