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-Reference-Cited by-同舟云学术

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

Published:2022 Issue:8 Volume:13 Page:4600-4611
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Criado Celia¹,Muñoz-González Carolina¹,Hernández-Ledesma Blanca¹,Pozo-Bayón María Ángeles¹^ORCID

Affiliation:

1. Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, C/Nicolás Cabrera, 9, 28049, Madrid, Spain

Abstract

Study of the dynamic changes in saliva flow and composition: pH, TPC, TPI and SAOX after the exposure of the oral cavity to aromatized wine matrices (dealcoholized, alcoholized, and synthetic wines).

Funder

Ministerio de Ciencia e Innovación

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D1FO03887G

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3. Influence of Human Saliva on Odorant Concentrations. 2. Aldehydes, Alcohols, 3-Alkyl-2-methoxypyrazines, Methoxyphenols, and 3-Hydroxy-4,5-dimethyl-2(5H)-furanone