Orosensory-directed identification of astringent mouthfeel and bitter-tasting compounds in red wine

Journal of Agricultural and Food Chemistry
Jan Carlos Hufnagel, Thomas Hofmann

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.

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Citations

Jun 16, 2010·Analytical and Bioanalytical Chemistry·Alisa RudnitskayaFlorian F Bauer
Mar 8, 2011·Journal of Agricultural and Food Chemistry·Miriam SanzErnani Pinto
Nov 3, 2011·Journal of Agricultural and Food Chemistry·Alexander SchindlerThomas Hofmann
Feb 8, 2013·Journal of Agricultural and Food Chemistry·Nadine Wollmann, Thomas Hofmann
Mar 14, 2013·Journal of Agricultural and Food Chemistry·Baoru YangHeikki Kallio
Jul 31, 2013·Journal of Agricultural and Food Chemistry·Ana Gonzalo-DiagoPurificación Fernández-Zurbano
Oct 25, 2013·Journal of Agricultural and Food Chemistry·Karine PedneaultPaul Angers
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Mar 14, 2013·Journal of the Science of Food and Agriculture·Almudena García-RuizBegoña Bartolomé
Jun 13, 2012·Analytica Chimica Acta·Miriam SanzIsabel Estrella
Aug 6, 2015·Journal of Agricultural and Food Chemistry·Kathrin Ingrid LisztVeronika Somoza
Oct 14, 2014·Food Chemistry·Felipe PalomeroJosé A Suárez-Lepe
May 20, 2015·Journal of Agricultural and Food Chemistry·Oskar A LaaksonenBaoru Yang
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