Taste and mouthfeel properties of red wines proanthocyanidins and their relation to the chemical composition
The aim of this work is to assess the relationship between the in-mouth sensory properties of proanthocyanidins (PAs) and its chemical composition. To achieve such a goal, the proanthocyanidin fraction from six different young commercial red wines was obtained by gel permeation chromatography. A sensory panel, selected on the basis of their PROP status and trained in taste and mouthfeel sensations, described both the wines and fractions. MALDI-TOF-MS and UPLC-MS were used to identify thoroughly the polyphenolic composition of each proanthocyanidin fraction. The results showed that the PAs fractions were exclusively described as astringent and persistent. The astringent subqualities studied (velvety and puckering/drying) were mainly related to the quantity of proanthocyanidins and the proportion of the extension flavanol units linked to proanthocyanidins. A significant negative correlation was found between both of the astringencies (velvety and puckering/drying). Furthermore, both subqualities appeared to contribute to the persistence. A significant correlation was observed between the astringency and the persistence data of the wines and fractions. Significant multiple linear regressions were found between the sensory astringency data and the chemical compounds analyzed. The concentration of proanthocyanidins present in young red wines is the major determinant of the differences perceived in the astringency. Additionally, the extension flavanol units linked to the proanthocyanidins seem to have a different impact on the astringent subqualities. © 2013 American Chemical Society.
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American Chemical Society
2013
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| Subjects: | Sensory analysis, Persistence, Astringency, Proanthocyanidins, Wine, |
| Online Access: | http://hdl.handle.net/10261/144130 |
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dig-icvv-es-10261-1441302017-02-18T01:54:46Z Taste and mouthfeel properties of red wines proanthocyanidins and their relation to the chemical composition Gonzalo-Diago, A. Dizy, Marta Fernández-Zurbano, Purificación Sensory analysis Persistence Astringency Proanthocyanidins Wine The aim of this work is to assess the relationship between the in-mouth sensory properties of proanthocyanidins (PAs) and its chemical composition. To achieve such a goal, the proanthocyanidin fraction from six different young commercial red wines was obtained by gel permeation chromatography. A sensory panel, selected on the basis of their PROP status and trained in taste and mouthfeel sensations, described both the wines and fractions. MALDI-TOF-MS and UPLC-MS were used to identify thoroughly the polyphenolic composition of each proanthocyanidin fraction. The results showed that the PAs fractions were exclusively described as astringent and persistent. The astringent subqualities studied (velvety and puckering/drying) were mainly related to the quantity of proanthocyanidins and the proportion of the extension flavanol units linked to proanthocyanidins. A significant negative correlation was found between both of the astringencies (velvety and puckering/drying). Furthermore, both subqualities appeared to contribute to the persistence. A significant correlation was observed between the astringency and the persistence data of the wines and fractions. Significant multiple linear regressions were found between the sensory astringency data and the chemical compounds analyzed. The concentration of proanthocyanidins present in young red wines is the major determinant of the differences perceived in the astringency. Additionally, the extension flavanol units linked to the proanthocyanidins seem to have a different impact on the astringent subqualities. © 2013 American Chemical Society. Peer Reviewed 2017-02-17T07:46:22Z 2017-02-17T07:46:22Z 2013 2017-02-17T07:46:22Z artículo http://purl.org/coar/resource_type/c_6501 issn: 0021-8561 e-issn: 1520-5118 Journal of Agricultural and Food Chemistry 61(37): 8861-8870 (2013) http://hdl.handle.net/10261/144130 10.1021/jf401041q http://doi.org/10.1021/jf401041q Sí none American Chemical Society |
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Sensory analysis Persistence Astringency Proanthocyanidins Wine Sensory analysis Persistence Astringency Proanthocyanidins Wine |
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Sensory analysis Persistence Astringency Proanthocyanidins Wine Sensory analysis Persistence Astringency Proanthocyanidins Wine Gonzalo-Diago, A. Dizy, Marta Fernández-Zurbano, Purificación Taste and mouthfeel properties of red wines proanthocyanidins and their relation to the chemical composition |
| description |
The aim of this work is to assess the relationship between the in-mouth sensory properties of proanthocyanidins (PAs) and its chemical composition. To achieve such a goal, the proanthocyanidin fraction from six different young commercial red wines was obtained by gel permeation chromatography. A sensory panel, selected on the basis of their PROP status and trained in taste and mouthfeel sensations, described both the wines and fractions. MALDI-TOF-MS and UPLC-MS were used to identify thoroughly the polyphenolic composition of each proanthocyanidin fraction. The results showed that the PAs fractions were exclusively described as astringent and persistent. The astringent subqualities studied (velvety and puckering/drying) were mainly related to the quantity of proanthocyanidins and the proportion of the extension flavanol units linked to proanthocyanidins. A significant negative correlation was found between both of the astringencies (velvety and puckering/drying). Furthermore, both subqualities appeared to contribute to the persistence. A significant correlation was observed between the astringency and the persistence data of the wines and fractions. Significant multiple linear regressions were found between the sensory astringency data and the chemical compounds analyzed. The concentration of proanthocyanidins present in young red wines is the major determinant of the differences perceived in the astringency. Additionally, the extension flavanol units linked to the proanthocyanidins seem to have a different impact on the astringent subqualities. © 2013 American Chemical Society. |
| format |
artículo |
| topic_facet |
Sensory analysis Persistence Astringency Proanthocyanidins Wine |
| author |
Gonzalo-Diago, A. Dizy, Marta Fernández-Zurbano, Purificación |
| author_facet |
Gonzalo-Diago, A. Dizy, Marta Fernández-Zurbano, Purificación |
| author_sort |
Gonzalo-Diago, A. |
| title |
Taste and mouthfeel properties of red wines proanthocyanidins and their relation to the chemical composition |
| title_short |
Taste and mouthfeel properties of red wines proanthocyanidins and their relation to the chemical composition |
| title_full |
Taste and mouthfeel properties of red wines proanthocyanidins and their relation to the chemical composition |
| title_fullStr |
Taste and mouthfeel properties of red wines proanthocyanidins and their relation to the chemical composition |
| title_full_unstemmed |
Taste and mouthfeel properties of red wines proanthocyanidins and their relation to the chemical composition |
| title_sort |
taste and mouthfeel properties of red wines proanthocyanidins and their relation to the chemical composition |
| publisher |
American Chemical Society |
| publishDate |
2013 |
| url |
http://hdl.handle.net/10261/144130 |
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