A saliva molecular imprinted localized surface plasmon resonance biosensor for wine astringency estimation

Food Chemistry
J Rafaela L GuerreiroDuncan Steward Sutherland

Abstract

Wine astringency was evaluated based on the interaction of two complex matrices (red wine and saliva) by combining localized surface plasmon resonance (LSPR) and molecular imprinted polymers (MIP) at gold nanodisks as an alternative to sensorial analysis. The main objective of the work was to simulate wine astringency inside the mouth by mimicking this biological system. The LSPR/MIP sensor provided a linear response for astringency expressed in pentagalloyl glucose (PGG) units in concentrations ranging from 1 to 140μmol/L. The sensor was also applied to wine samples correlating well with sensorial analysis obtained by a trained panel. The correlation of astringency and wine composition was also evaluated showing that anthocyanins may have an important role, not only for pigmentation but also in astringency.

Citations

Apr 3, 2020·Micromachines·Muqsit Pirzada, Zeynep Altintas
Jan 15, 2021·Chemistry : a European Journal·Daniela Mélanie Delannoy LópezStéphane Quideau
Sep 9, 2021·Mikrochimica Acta·J Rafaela L GuerreiroMarta Prado

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