Aroma release in the oral cavity after wine intake is influenced by wine matrix composition

•Wine matrix affects intra-oral aroma release during a “wine intake-like” situation.•Phenolic compounds have a large impact, which depends on their chemical type.•Phenolics acids favor the intra-oral aroma release of some odorants.•Flavonoids decrease the intra-oral release of aliphatic esters.•These findings strongly suggest an impact of wine polyphenols on aroma persistence.