Oral wine texture perception and its correlation with instrumental texture features of wine-saliva mixtures

Oral wine texture perception and its correlation with instrumental texture features of wine-saliva mixtures

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This article belongs to the Special Issue The Contribution of Food Oral Processing.

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Main Authors: Laguna Cruañes, Laura, Álvarez, M. Dolores, Simone, Elena, Moreno-Arribas, M. Victoria, Bartolomé, Begoña
Other Authors: Ministerio de Economía y Competitividad (España)
Format: artículo biblioteca
Published: Multidisciplinary Digital Publishing Institute 2019-06-01
Subjects:Wine texture, Body, Viscosity, Density, Trained and expert panel,
Online Access:http://hdl.handle.net/10261/185041
http://dx.doi.org/10.13039/501100003329
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spelling dig-iata-es-10261-1850412021-12-27T16:28:24Z Oral wine texture perception and its correlation with instrumental texture features of wine-saliva mixtures Laguna Cruañes, Laura Álvarez, M. Dolores Simone, Elena Moreno-Arribas, M. Victoria Bartolomé, Begoña Ministerio de Economía y Competitividad (España) Wine texture Body Viscosity Density Trained and expert panel This article belongs to the Special Issue The Contribution of Food Oral Processing. Unlike solid food, texture descriptors in liquid food are scarce, and they are frequently reduced to the term viscosity. However, in wines, apart from viscosity, terms, such as astringency, body, unctuosity and density, help describe their texture, relating the complexity and balance among their chemical components. Yet there is uncertainty about which wine components (and their combinations) cause each texture sensation and if their instrumental assessment is possible. Therefore, the aim of the present work was to study the effect of wine texture on its main components, when interacting with saliva. This was completed by using instrumental measurements of density and viscosity, and by using two types of panels (trained and expert). For that, six different model-wine formulations were prepared by adding one or multiple wine components: ethanol, mannoproteins, glycerol, and tannins to a de-alcoholised wine. All formulations were mixed with fresh human saliva (1:1), and their density and rheological properties were measured. Although there were no statistical differences, body perception was higher for samples with glycerol and/or mannoproteins, this was also correlated with density instrumental measurements (R = 0.971, p = 0.029). The viscosity of samples with tannins was the highest due to the formation of complexes between the model-wine and salivary proteins. This also provided astringency, therefore correlating viscosity and astringency feelings (R = 0.855, p = 0.030). No correlation was found between viscosity and body perception because of the overlapping of the phenolic components. Overall, the present results reveal saliva as a key factor when studying the wine texture through instrumental measurements (density and viscosity) The authors of this manuscript were funded by the Spanish MINECO projects (AGL2015-64522-C2-R-01 and RTC-2016-4556-1). Laura Laguna would like to thank the Spanish “Juan de la Cierva” program for her contract (ref. FJCI-2014-19907 and IJCI-2016-27427). Peer reviewed 2019-06-28T06:40:31Z 2019-06-28T06:40:31Z 2019-06-01 2019-06-28T06:40:32Z artículo http://purl.org/coar/resource_type/c_6501 Foods 8(6): 190 (2019) 2304-8158 http://hdl.handle.net/10261/185041 10.3390/foods8060190 2304-8158 http://dx.doi.org/10.13039/501100003329 31159443 #PLACEHOLDER_PARENT_METADATA_VALUE# #PLACEHOLDER_PARENT_METADATA_VALUE# #PLACEHOLDER_PARENT_METADATA_VALUE# #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2015-64522-C2-R-01 info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/RTC-2016-4556-1 info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/FJCI-2014-19907 info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/IJCI-2016-27427 Publisher’s version https://doi.org/10.3390/foods8060190 Sí open Multidisciplinary Digital Publishing Institute
institution IATA ES
collection DSpace
country España
countrycode ES
component Bibliográfico
access En linea
databasecode dig-iata-es
tag biblioteca
region Europa del Sur
libraryname Biblioteca del IATA España
topic Wine texture
Body
Viscosity
Density
Trained and expert panel
Wine texture
Body
Viscosity
Density
Trained and expert panel
spellingShingle Wine texture
Body
Viscosity
Density
Trained and expert panel
Wine texture
Body
Viscosity
Density
Trained and expert panel
Laguna Cruañes, Laura
Álvarez, M. Dolores
Simone, Elena
Moreno-Arribas, M. Victoria
Bartolomé, Begoña
Oral wine texture perception and its correlation with instrumental texture features of wine-saliva mixtures
description This article belongs to the Special Issue The Contribution of Food Oral Processing.
author2 Ministerio de Economía y Competitividad (España)
author_facet Ministerio de Economía y Competitividad (España)
Laguna Cruañes, Laura
Álvarez, M. Dolores
Simone, Elena
Moreno-Arribas, M. Victoria
Bartolomé, Begoña
format artículo
topic_facet Wine texture
Body
Viscosity
Density
Trained and expert panel
author Laguna Cruañes, Laura
Álvarez, M. Dolores
Simone, Elena
Moreno-Arribas, M. Victoria
Bartolomé, Begoña
author_sort Laguna Cruañes, Laura
title Oral wine texture perception and its correlation with instrumental texture features of wine-saliva mixtures
title_short Oral wine texture perception and its correlation with instrumental texture features of wine-saliva mixtures
title_full Oral wine texture perception and its correlation with instrumental texture features of wine-saliva mixtures
title_fullStr Oral wine texture perception and its correlation with instrumental texture features of wine-saliva mixtures
title_full_unstemmed Oral wine texture perception and its correlation with instrumental texture features of wine-saliva mixtures
title_sort oral wine texture perception and its correlation with instrumental texture features of wine-saliva mixtures
publisher Multidisciplinary Digital Publishing Institute
publishDate 2019-06-01
url http://hdl.handle.net/10261/185041
http://dx.doi.org/10.13039/501100003329
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AT simoneelena oralwinetextureperceptionanditscorrelationwithinstrumentaltexturefeaturesofwinesalivamixtures
AT morenoarribasmvictoria oralwinetextureperceptionanditscorrelationwithinstrumentaltexturefeaturesofwinesalivamixtures
AT bartolomebegona oralwinetextureperceptionanditscorrelationwithinstrumentaltexturefeaturesofwinesalivamixtures
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