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ethyl hexanoate/carie dentaria
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Aroma release in the oral cavity after wine intake is influenced by wine matrix composition.
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The aim of this study has been to investigate if wine matrix composition might influence the interaction between odorants and oral mucosa in the oral cavity during a "wine intake-like" situation. Aroma released after exposing the oral cavity of three individuals to different wines (n=12) previously
Mechanistic mathematical model for in vivo aroma release during eating of semiliquid foods.
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The paper describes a mechanistic mathematical model for aroma release in the oropharynx to the nasal cavity during food consumption. The model is based on the physiology of the swallowing process and is validated with atmospheric pressure chemical ionization coupled with mass spectrometry
Effect of saliva esterase activity on ester solutions and possible consequences for the in-mouth ester release during wine intake.
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The aim of this study was to investigate the role of saliva esterase activity on carboxylic esters typically associated with pleasant and fruity aromas in wine. For this, ex vivo experiments using the same fresh and inactivated (without enzymatic activity) human saliva with a mixture of carboxylic
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