Development of an in-mouth headspace sorptive extraction method (HSSE) for oral aroma monitoring and application to wines of different chemical composition

Abstract

An in-mouth headspace sorptive extraction (HSSE) procedure for the in-mouth volatile sampling of wine aroma compounds during wine tasting has been developed. The procedure is based on the application of a PDMS (polydimethylsiloxane) twister contained inside a tailored made glass tube placed into the headspace of the mouth after rinsing and spitting-off the wine, which is then followed by gas chromatography mass spectrometry analysis (GCMS). Various parameters that might affect the performance of the method (extraction time, aroma concentration) were firstly investigated. Despite the short selected in-mouth extraction time (30 s); the application of the in-mouth HSSE procedure using real wines allowed the detection of more than 30 volatile compounds from different chemical families in the oral cavity in a single run, and which are also present in the wine at very low concentrations. Additionally, the in-mouth HSSE profile allowed us to distinguish between wines types (with different non-volatile and volatile composition) in a similar way to that when using data from the headspace of the wine (wine-HSSE-GCMS). The simplicity, sensitivity, good repeatability and the easy automatization of this procedure, makes this technique a reliable and feasible tool to determine the chemical and biochemical changes of these compounds in the mouth in real physiological conditions providing useful-in vivo analytical data to better correlate with sensory studies.

Understanding human salivary esterase activity and its variation under wine consumption conditions

“…The time that wine is in the mouth when drinking is short, but large enough to affect the release pattern of volatile compounds in the mouth, 11,12 or in the nose, 13 and therefore aroma perception. 14 There are diverse oral physiological factors that might affect aroma compounds during ingestion, for instance, saliva and its components.…”

Evaluation of the Effect of a Grape Seed Tannin Extract on Wine Ester Release and Perception Using In Vitro and In Vivo Instrumental and Sensory Approaches

“…Two food-grade linear esters (Sigma-Aldrich, Steinheim, Germany) with different physicochemical properties (Table 1) were added to the wine glasses to obtain a final concentration of 20 mg/L. The technique HS-HSSE-GC/MS [22] was used to evaluate the presence of endogenous aroma compounds in the original wine that was insignificant compared to the concentration of the aroma added (ethyl hexanoate: 0.37 ± 0.02 mg/L; ethyl decanoate: not detected).…”

“…A previous method [22] was followed with slight modifications. Briefly, wine samples (1-mL) were placed in headspace vials (20-mL) containing a glass insert with a preconditioned PDMS (polydimethylsiloxane) stir bar (Twister) (Gerstel, Mülheim, Germany).…”

“…An instrumental procedure developed by Pérez-Jimenez and Pozo-Bayón [22] was used. Briefly, each individual introduced the wine samples (15 mL) into their mouths, kept them for 30 s and then expectorated them.…”

“…The acquisitions were performed in the scan (from m/z 35 to 350) and SIM modes. For specific details on the GC-MS conditions, see Pérez-Jimenez and Pozo-Bayón [22].…”