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To this end, the formation mechanism of flavored aerosol particles (hexyl hexanoate) using model wine samples was investigated in\u00a0vitro 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\u00a0vitro 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.<\/jats:p>","DOI":"10.1111\/jtxs.70050","type":"journal-article","created":{"date-parts":[[2025,10,20]],"date-time":"2025-10-20T01:54:02Z","timestamp":1760925242000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Evidence of Aerosol Formation During Simulated Wine Drinking"],"prefix":"10.1111","volume":"56","author":[{"given":"Hao","family":"Zou","sequence":"first","affiliation":[{"name":"Laboratory of Food Oral Processing, School of Food Science and Biotechnology Zhejiang Gongshang University  Hangzhou Zhejiang China"},{"name":"Zhejiang\u2010UK Joint Research Laboratory of Food Sensory Science Zhejiang Gongshang University  Hangzhou 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