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Astringency and bitterness of selected phenolics in wine
Abstract
Trained judges rated intensities of astringency and bitterness of four phenolic substances in white wine by scalar and time—intensity methods. According to scalar rating, astringency and bitterness increased as a linear function of concentration for catechin, gallic acid, grape seed tannin and tannic acid. The polymeric tannic acid and grape seed tannin were rated more astringent than bitter; the reverse was found for their respective monomers, gallic acid and catechin. Similar results were obtained for maximum intensity ratings by time—intensity methods. As maximum intensity of astringency or bitterness increased directly with concentration, the total duration of aftertaste increased; however, little or no changes in time to maximum were observed. A slightly longer time to maximum perception for bitterness was observed than for astringency.
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Cited by
The mouth‐feel properties of grape and apple proanthocyanidins in a wine‐like medium
Vidal, S., Francis, L., Guyot, S., Marnet, N., Kwiatkowski, M., Gawel, R., Cheynier, V., & Waters, E. J. (2003) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.1394 · Cited by 508
Different Phenolic Compounds Activate Distinct Human Bitter Taste Receptors
Soares, S., Kohl, S., Thalmann, S., Mateus, N., Meyerhof, W., & De Freitas, V. (2013) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf304198k · Cited by 299
Antioxidant activity of commercial food grade tannins exemplified in a wine model
Ricci, A., Olejar, K. J., Parpinello, G. P., Mattioli, A. U., Teslić, N., Kilmartin, P. A., & Versari, A. (2016) · Food Additives & Contaminants: Part A · doi:10.1080/19440049.2016.1241901 · Cited by 39
Metadata
- Authors
- Robichaud, J. L., & Noble, A. C.
- Venue
- Journal of the Science of Food and Agriculture
- Publisher
- Wiley
- Published
- 1990-01
- Volume
- 53
- Issue
- 3
- Pages
- 343-353
- ISSN
- 0022-5142 (ISSN-L)
- 1097-0010
- OpenAlex
- W2004414268
- Cited by
- 397
- References
- 0
- FWCI
- 5.03
- Type
- journal article
- Language
- en
- Open access
- closed
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- Robichaud, J. L., & Noble, A. C. (1990). Astringency and bitterness of selected phenolics in wine. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.2740530307
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