Contribution of low molecular weight phenols to bitter taste and mouthfeel properties in red wines

The aim of this study was to explore the relationship between low molecular weight compounds present in wines and their sensory contribution. Six young red wines were fractionated by gel permeation chromatography and subsequently each fraction obtained was separated from sugars and acids by solid phase extraction. Wines and both fractions were in-mouth evaluated by a trained sensory panel and UPLC-MS analyses were performed. The lack of ethanol and proanthocyanidins greatly increased the acidity perceived. The elimination of organic acids enabled the description of the samples, which were evaluated as bitter, persistent and slightly astringent. Coutaric acid and quercetin-3-O-rutinoside appear to be relevant astringent compounds in the absence of proanthocyanidins. Bitter taste was highly correlated with the in-mouth persistence. A significant predictive model for bitter taste was built by means of PLSR. Further research must be carried out to validate the sensory contribution of the compounds involved in bitterness and astringency and to verify the sensory interactions observed. © 2014 Elsevier Ltd. All rights reserved.

Bibliographic Details

Main Authors:	Gonzalo-Diago, A., Dizy, Marta, Fernández-Zurbano, Purificación
Other Authors:	Universidad de La Rioja
Format:	artículo biblioteca
Published:	Elsevier 2014-07-01
Subjects:	Astringency, Sensory analysis, Bitter, Polyphenols, Wine,
Online Access:	http://hdl.handle.net/10261/144171 http://dx.doi.org/10.13039/501100003329
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