Evidence of Aerosol Formation During Simulated Wine Drinking

IF 2.5 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of texture studies Pub Date : 2025-10-19 DOI:10.1111/jtxs.70050

Hao Zou, Guanchi Liu, Xinmiao Wang

引用次数: 0

Abstract

In this study, aerosols formed via oral movement while drinking wine were hypothesized as an oral-nasal delivery mechanism for aroma compounds with limited volatility, potentially inducing specific retronasal sensory perception. To this end, the formation mechanism of flavored aerosol particles (hexyl hexanoate) using model wine samples was investigated in vitro using the mechanical agitation method. The physical and physicochemical property variations of model wine samples had a significant impact on the total quantity of formed aerosol and average particle size, as well as flavor release, validated using gas chromatography. Taken together, this is the first study demonstrating that flavored ethanol aerosols could be formed using an in vitro method, and generated aerosol droplets could be suspended in and transported with air, and had the potential to settle onto mucus and trigger sensory perception.

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模拟饮酒过程中气溶胶形成的证据

在这项研究中，通过饮用葡萄酒时的口腔运动形成的气溶胶被假设为一种挥发性有限的香气化合物的口腔-鼻腔递送机制，可能会诱导特定的鼻后感觉知觉。为此，采用机械搅拌法在体外研究了模型酒样品中风味气溶胶颗粒（己酸己酯）的形成机理。用气相色谱法验证了模型酒样品的物理和物理化学性质的变化对形成的气溶胶总量和平均粒径以及风味释放有显著影响。综上所述，这是第一个证明可以使用体外方法形成调味乙醇气溶胶的研究，并且产生的气溶胶液滴可以悬浮在空气中并随空气运输，并且有可能沉降到粘液中并引发感官知觉。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of texture studies 工程技术-食品科技

CiteScore

6.30

自引率

9.40%

发文量

审稿时长

>24 weeks

期刊介绍： The Journal of Texture Studies is a fully peer-reviewed international journal specialized in the physics, physiology, and psychology of food oral processing, with an emphasis on the food texture and structure, sensory perception and mouth-feel, food oral behaviour, food liking and preference. The journal was first published in 1969 and has been the primary source for disseminating advances in knowledge on all of the sciences that relate to food texture. In recent years, Journal of Texture Studies has expanded its coverage to a much broader range of texture research and continues to publish high quality original and innovative experimental-based (including numerical analysis and simulation) research concerned with all aspects of eating and food preference. Journal of Texture Studies welcomes research articles, research notes, reviews, discussion papers, and communications from contributors of all relevant disciplines. Some key coverage areas/topics include (but not limited to): • Physical, mechanical, and micro-structural principles of food texture • Oral physiology • Psychology and brain responses of eating and food sensory • Food texture design and modification for specific consumers • In vitro and in vivo studies of eating and swallowing • Novel technologies and methodologies for the assessment of sensory properties • Simulation and numerical analysis of eating and swallowing