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.
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cites
Lesschaeve, I., & Noble, A. C. (2005) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/81.1.330s · Cited by 638
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
Peleg, H., Gacon, K., Schlich, P., & Noble, A. C. (1999) · Journal of the Science of Food and Agriculture · doi:10.1002/(sici)1097-0010(199906)79:8<1123::aid-jsfa336>3.0.co;2-d · Cited by 402
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
Luck, G., Liao, H., Murray, N. J., Grimmer, H. R., Warminski, E. E., Williamson, M. P., Lilley, T. H., & Haslam, E. (1994) · Phytochemistry · doi:10.1016/0031-9422(94)85061-5 · Cited by 397
Structural Features of Procyanidin Interactions with Salivary Proteins
de Freitas, V., & Mateus, N. (2001) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf000981z · Cited by 383
Vidal, S., Francis, L., Noble, A., Kwiatkowski, M., Cheynier, V., & Waters, E. (2004) · Analytica Chimica Acta · doi:10.1016/j.aca.2003.10.017 · Cited by 347
Baderschneider, B., & Winterhalter, P. (2001) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf010396d · Cited by 324
Natural astringency in foodstuffs — A molecular interpretation
Haslam, E., Lilley, T. H., & Butler, L. G. (1988) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398809527476 · Cited by 311
Psychophysical evidence that oral astringency is a tactile sensation
Breslin, P. A. S., Gilmore, M. M., Beauchamp, G. K., & Green, B. G. (1993) · Chemical Senses · doi:10.1093/chemse/18.4.405 · Cited by 225
Glabasnia, A., & Hofmann, T. (2006) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf052617b · Cited by 216
Self-citationGUTIERREZ, I., LORENZO, E., & ESPINOSA, A. (2005) · Food Chemistry · doi:10.1016/j.foodchem.2004.07.023 · Cited by 202
Frank, O., Ottinger, H., & Hofmann, T. (2001) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0010073 · Cited by 200
Self-citationCzepa, A., & Hofmann, T. F. (2003) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf034085+ · Cited by 177
Self-citationPreys, S., Mazerolles, G., Courcoux, P., Samson, A., Fischer, U., Hanafi, M., Bertrand, D., & Cheynier, V. (2006) · Analytica Chimica Acta · doi:10.1016/j.aca.2005.10.082 · Cited by 163
Stark, T. D., Bareuther, S., & Hofmann, T. F. (2005) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf050457y · Cited by 153
Self-citationPrediction of perceived astringency induced by phenolic compounds
Monteleone, E., Condelli, N., Dinnella, C., et al. (2004) · Food Quality and Preference · doi:10.1016/j.foodqual.2004.06.002 · Cited by 136
Ottinger, H., & Hofmann, T. F. (2003) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf034788r · Cited by 134
Self-citationSimultaneous Determination of Nonanthocyanin Phenolic Compounds in Red Wines by HPLC-DAD/ESI-MS
Monagas, M., Suárez, R., Gómez‐Cordovés, C., & Bartolomé, B. (2005) · American Journal of Enology and Viticulture · doi:10.5344/ajev.2005.56.2.139 · Cited by 130
Wine phenolics—analysis of low molecular weight components by high performance liquid chromatography
Salagoïty, M.-H., & Bertrand, A. (1984) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2740351116 · Cited by 110
Schneider, R., Baumes, R., Bayonove, C., & Razungles, A. J. (1998) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf9710138 · Cited by 109
Anthocyanin Transformation in Cabernet Sauvignon Wine during Aging
Wang, H., Race, E. J., & Shrikhande, A. J. (2003) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf034501q · Cited by 89
Differentiation of Wine Vinegars Based on Phenolic Composition
García-Parrilla, M. C., González, G. A., Heredia, F. J., & Troncoso, A. M. (1997) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf970091s · Cited by 70
Vitrac, X., Castagnino, C., Waffo‐Téguo, P., Delaunay, J.-C., Vercauteren, J., Monti, J., Deffieux, G., & Mérillon, J. (2001) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf010522d · Cited by 57
Lunte, S. M., Blankenship, K. D., & Read, S. A. (1988) · The Analyst · doi:10.1039/an9881300099 · Cited by 53
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
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
