Mucoadhesive properties of typical wine phenolic compounds and their capacity to modulate oral aroma retention under simulated wine tasting conditions

Abstract

Phenolic compounds play a key role in wine sensory properties, traditionally associated with colour, taste attributes (e.g., bitterness) and trigeminal sensations such as astringency. Beyond these well-established effects, phenolics may also interact with aroma compounds through different types of non-covalent interactions (1). Moreover, phenolic compounds can bind to salivary glycoproteins (mucins) covering the oral epithelium (2), a mechanism that has been suggested to influence prolonged retronasal aroma release during wine tasting (3). However, considering the structural diversity of wine phenolics, it remains unclear to what extent different phenolic families exhibit mucoadhesive behaviour and whether such interactions could indirectly modulate aroma perception through their oral retention. The aim of this study is to evaluate the mucoadhesive properties of representative wine phenolic compounds added to a synthetic wine matrix at concentrations relevant to wine, using simulated wine tasting conditions. An in vitro oral mucosa model based on mucin immobilised in calcium alginate beads was employed to mimic oral exposure during wine consumption. Fluorescence spectroscopy was used to assess the mucoadhesion of each phenolic compound by comparing fluorescence intensity in the wine before and after simulated oral exposure. In addition, the potential of phenolic-mucin interactions to promote aroma retention was investigated using an auto-fluorescent aroma compound (methyl vanillin) as a model molecule. The results are expected to provide new insights into the oral behaviour of wine phenolics and their potential role in modulating retronasal aroma perception and persistence. A better understanding of these mechanisms may contribute to the development of winemaking strategies aimed at tailoring aroma-related sensory properties.

References

(1) Pittari, E., Moio, L., & Piombino, P. (2021). Interactions between polyphenols and volatile compounds in wine: A literature review on physicochemical and sensory insights. Applied Sciences, 11(3), 1157.

(2) Morzel, M., Canon, F., & Guyot, S. (2022). Interactions between salivary proteins and dietary polyphenols: Potential consequences on gastrointestinal digestive events. Journal of Agricultural and Food Chemistry, 70(21), 6317-6327.

(3) Perez-Jiménez, M., Chaya, C., & Pozo-Bayón, M. Á. (2019). Individual differences and effect of phenolic compounds in the immediate and prolonged in-mouth aroma release and retronasal aroma intensity during wine tasting. Food Chemistry, 285, 147-155.