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Grape skin flours obtained from grape pomace of Chardonnay, Moscato and Pinot noir varieties were used as sources of polyphenolic compounds in yogurt formulation during 3 weeks of storage. Yogurt containing grape skin flour presented significantly higher total phenolic content (+55%), antioxidant activity (+80%) and acidity (+25%) whereas lower pH, syneresis (−10%) and fat (−20%) than control. Procyanidin B1 and vanillic acids were detected only in the yogurt added of Pinot noir flour while gallic acid, catechin and quercitrin were the major phenolic compounds found in the yogurts with Moscato or Chardonnay grape skins. Significant differences were highlighted for acidity and lactose content while total phenolic content, antioxidant activity and lactic acid bacteria trend were stable after production and storage. The liking test performed with consumers showed a loss of textural quality for yogurts fortified with grape skin flours. PRACTICAL APPLICATIONSGrape skin is a nutritious, but underused, by-product of winemaking containing fiber and antioxidants. Using a suitable production design, a new fortified yogurt formulation with grape by-product could be optimized for enhance antioxidant consumers' daily intake. The use of grape skin flour in the development of valueadded food products will be a step toward making new functional foods, and partially solving waste management problem from wine production. The results of this study would provide an opportunity of dairy producer to develop a novel product in agreement with consumers' preferences. This research represents a new approach in the development of novel dairy foods with high nutritional quality and with great potential applications on food industry.

Despite considerable research investigating the role of 6-n-propylthiouracil bitterness perception and variation of fungiform papillae density in food perception, this relationship remains controversial as well as the association between the 2 phenotypes. Data from 1119 subjects (38.6% male; 18-60 years) enrolled in the Italian Taste project were analyzed. Responsiveness to the bitterness of 6-n-propylthiouracil was assessed on the general Labeled Magnitude Scale. Fungiform papillae density was determined from manual counting on digital images of the tongue. Solutions of tastes, astringent, and pungent sensations were prepared to be moderate/strong on a general Labeled Magnitude Scale. Four foods had tastants added to produce 4 variations in target sensations from weak to strong (pear juice: citric acid, sourness; chocolate pudding: sucrose, sweetness; bean purée: sodium chloride, saltiness; and tomato juice: capsaicin, pungency). Women gave ratings to 6-n-propylthiouracil and showed fungiform papillae density that was significantly higher than men. Both phenotype markers significantly decreased with age. No significant correlations were found between 6-n-propylthiouracil ratings and fungiform papillae density. Fungiform papillae density variation does not affect perceived intensity of solutions. Responsiveness to 6-n-propylthiouracil positively correlated to perceived intensity of most stimuli in solution. A significant effect of fungiform papillae density on perceived intensity of target sensation in foods was found in a few cases. Responsiveness to 6-n-propylthiouracil positively affected all taste intensities in subjects with low fungiform papillae density whereas there were no significant effects of 6-n-propylthiouracil in those with high fungiform papillae density. These data highlight a complex interplay between 6-n-propylthiouracil status and fungiform papillae density and the need of a critical reconsideration of their role in food perception and acceptability.

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