The DOI matches its Crossref record; 25 of the 25 references it cites were found in a registry or an index.
Orosensory-Directed Identification of Astringent Mouthfeel and Bitter-Tasting Compounds in Red Wine
Abstract
Application of sequential solvent extraction, followed by HPLC combined with the taste dilution analysis, enabled the localization of the most intense velvety astringent, drying, and puckering astringent, as well as bitter-tasting, compounds in red wine, respectively. Isolation of the taste components involving gel adsorption chromatography, ultrafiltration, and synthesis revealed the identification of 26 sensory-active nonvolatiles, among which several hydroxybenzoic acids, hydroxycinnamic acids, flavon-3-ol glycosides, and dihydroflavon-3-ol rhamnosides as well as a structurally undefined polymeric fraction (>5 kDa) were identified as the key astringent components. In contradiction to literature suggestions, flavan-3-ols were found to be not of major importance for astringency and bitter taste, respectively. Surprisingly, a series of hydroxybenzoic acid ethyl esters and hydroxycinnamic acid ethyl esters were identified as bitter compounds in wine. Taste qualities and taste threshold concentrations of the individual wine components were determined by means of a three-alternative forced-choice test and the half-mouth test, respectively.
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Cites
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Scharbert, S., Holzmann, N., & Hofmann, T. (2004) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf049802u · Cited by 485
Self-citationBitterness and astringency of flavan-3-ol monomers, dimers and trimers
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Astringency and bitterness of selected phenolics in wine
Robichaud, J. L., & Noble, A. C. (1990) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2740530307 · Cited by 397
Polyphenols, astringency and proline-rich proteins
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Structural Features of Procyanidin Interactions with Salivary Proteins
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Natural astringency in foodstuffs — A molecular interpretation
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Cited by
Insights on the chemical basis of the astringency of Spanish red wines
Sáenz-Navajas, M.-P., Avizcuri, J.-M., Ferreira, V., & Fernández-Zurbano, P. (2012) · Food Chemistry · doi:10.1016/j.foodchem.2012.03.060 · Cited by 47
Chong, H. H., Cleary, M. T., Dokoozlian, N., Ford, C. M., & Fincher, G. B. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2019.05.020 · Cited by 35
Metadata
- Authors
- Hufnagel, J. C., & Hofmann, T.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2008-01-15
- Volume
- 56
- Issue
- 4
- Pages
- 1376-1386
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W1969740257
- Cited by
- 324
- References
- 25
- FWCI
- 23.41
- Type
- journal article
- Language
- en
- Open access
- closed
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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