Open AccessFeasibility and application of a retronasal aroma‐trapping device to study in vivo aroma release during the consumption of model wine‐derived beverages
Author(s) -
MuñozGonzález Carolina,
RodríguezBencomo Juan José,
MorenoArribas Maria Victoria,
PozoBayón Maria Ángeles
Publication year - 2014
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.111
Subject(s) - aroma , wine , aroma of wine , consumption (sociology) , food science , in vivo , chemistry , chromatography , biology , microbiology and biotechnology , art , aesthetics
New types of wine‐derived beverages are now in the market. However, little is known about the impact of ingredient formulation on aroma release during consumption, which is directly linked to consumer preferences and liking. In this study, the optimization and validation of a retronasal aroma‐trapping device ( RATD ) for the in vivo monitoring of aroma release was carried out. This device was applied to assess the impact of two main ingredients (sugar and ethanol) in these types of beverages on in vivo aroma release. Two aroma‐trapping materials (Lichrolut and Tenax) were firstly assayed. Tenax provided higher recovery and lower intra‐ and inter‐trap variability. In in vivo conditions, RATD provided an adequate linear range ( R 2 > 0.91) between 0 and 50 mg L −1 of aroma compounds. Differences in the total aroma release were observed in equally trained panelists. It was proven that the addition of sugar (up to 150 mg kg −1 ) did not have effect on aroma release, while ethanol (up to 40 mg L −1 ) enhanced the aroma release during drinking. The RATD is a useful tool to collect real in vivo data to extract reliable conclusions about the effect of beverage components on aroma release during consumption. The concentration of ethanol should be taken into consideration for the formulation of wine‐derived beverages.