Munoz-Gonzalez, Carolina; Canon, Francis; Feron, Gilles; Guichard, Elisabeth; Pozo-Bayon, Maria Angeles published the artcile< Assessment wine aroma persistence by using an in vivo PTR-ToF-MS approach and its relationship with salivary parameters>, Formula: C10H18O, the main research area is wine aroma persistence salivary parameter; PTR-ToF-MS; commercial tannin extracts; in vivo aroma release; interindividual differences; saliva; wine aroma persistence.
To better understand wine aroma persistence, the nasal cavity of nine volunteers was monitored by Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS) after they rinsed their mouths with three rose wines (one control and the same wine supplemented with two tannin extracts) during four minutes. Wines were aromatized with a mixture of five target aroma compounds Results showed that wine aroma persistence was highly compound-dependent: while esters disappeared very fast, other compounds such as linalool remained in the oral cavity for longer times after wine expectoration. A low effect of tannins (at 50 mg/L) on nasal cavity parameters was observed, with the exception for the compound Et decanoate that was significantly higher released in the presence of tannins. Strong interindividual differences on aroma persistence were also found. Significant pos. correlations with the salivary total protein content and neg. with the salivary flow were observed for specific compounds This work has studied for the first time in vivo wine aroma persistence in real time from an anal. perspective.
Molecules published new progress about Decay (biological). 78-70-6 belongs to class alcohols-buliding-blocks, and the molecular formula is C10H18O, Formula: C10H18O.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts