Study on the interaction of tannins and salivary proteins affecting wine aroma volatility: Static HS-SPME and molecular dynamics simulation approaches
Author:
Funder
National Natural Science Foundation of China
Publisher
Elsevier BV
Subject
Food Science
Reference38 articles.
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3. Saliva and flavor perception: Perspectives;Canon;Journal of Agricultural and Food Chemistry,2018
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5. Temporal changes in salivary composition induced by oral exposure to different wine matrices and the relationship with the behaviour of aroma compounds in the mouth;Criado;Food & function,2022
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1. Mannoproteins modulate olfactrory perception and copigmentation of organoleptic-active-components in wines: Effects and potential molecular mechanisms;Food Research International;2024-10
2. Study on Interaction of Aromatic Substances and Correlation between Electroencephalogram Correlates of Odor Perception in Light Flavor Baijiu;Journal of Agricultural and Food Chemistry;2024-07-16
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