Why wine aromas linger differently: A salivary proteome perspective on oral aroma retention

Abstract

Aroma persistence is a key determinant of wine sensory quality, driven by the prolonged perception of volatile compounds retained in the oropharyngeal mucosa and gradually released during saliva swallowing and exhalation. This oral-phase phenomenon strongly influences overall aroma perception and therefore plays a central role in consumer acceptance. Oral aroma persistence depends on the ability of volatile compounds to remain in the oral cavity, a process modulated by interactions with salivary proteins—particularly mucins through mucoadhesion—as well as by individual physiological factors such as saliva composition (low molecular weight proteins) and enzymatic activity. However, whether interindividual differences in the salivary proteome, and specifically in mucin profiles, can explain variability in oral aroma retention remains largely unexplored. The objective of this study was twofold: first, to characterize the oral retention behaviour of a mixture of representative wine aroma compounds added to synthetic wine matrices using an in vivo Spit-Off Odorant Measurement (SOOM)–GC–MS approach in a panel of 11 volunteers; and second, to explore the relationship between aroma retention patterns and individual differences in high-molecular-weight salivary fraction using a proteomic RP–LC–MS/MS strategy. Preliminary results revealed marked interindividual variability in aroma retention, largely driven by the chemical nature of the aroma compounds and by differences in salivary protein composition. These findings support the hypothesis that saliva composition—and particularly salivary mucins—plays a key role in modulating oral aroma persistence and may underlie consumer heterogeneity in aroma perception. Ongoing proteomic analyses aim to further elucidate the specific salivary protein features associated with differential aroma retention. Overall, this work provides novel mechanistic insights into matrix–saliva–aroma interactions and opens new perspectives for personalized sensory strategies and targeted wine formulation to enhance aromatic performance.