Astringency sub-qualities drying and pucker are driven by tannin and pH – Insights from sensory and tribology of a model wine system

Wang, Shaoyang; Mantilla, Sandra M. Olarte; Smith, Paul A.; Stokes, Jason R.; Smyth, Heather E.

doi:10.1016/j.foodhyd.2020.106109

Cited by 37 publications

(37 citation statements)

References 52 publications

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“…Typically, astringency subqualities are fractionized from the overall astringency sensation to describe the mouthfeel more specifically, because different subqualities stand for diverse mouth feelings and they may not be completely interchangeable (Lee & Lawless, 1991). For example, Wang, Olarte Mantilla, Smith, Stokes, and Smyth (2020) selected drying, rough, and pucker as the attributes to reflect the astringency subqualities of model wines. In the study of Vidal et al.…”

Section: Astringency Perception Of Different Phenolic Compounds In Vamentioning

confidence: 99%

“…In the other aspect, Wang et al. (2020) found that tribology was helpful to measure and discriminate three astringency subqualities of model wine, where “drying” was dependent on the tannin concentration and could be measured by the boundary friction coefficient in Stribeck curve; “pucker” was more based on the acidity and could be measured by the collapse rate of salivary pellicle in tribology (friction increase rate in the dynamic tribology protocol with a salivary pellicle); and “rough” was more likely to be the secondary sensation triggered by “drying” or “pucker.” This aspect is what the other analytical methods mentioned previously cannot achieve.…”

Section: Astringency Perception Of Different Phenolic Compounds In Vamentioning

confidence: 99%

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An overview of the perception and mitigation of astringency associated with phenolic compounds

Huang

2020

Comp Rev Food Sci Food Safe

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Astringency, as a kind of puckering, drying, or rough sensation, is widely perceived from natural foods, especially plants rich in phenolic compounds. Although the interaction and precipitation of salivary proteins by phenolic compounds was often believed as the major mechanism of astringency, a definitive theory about astringency is still lacking due to the complex oral sensations. The interaction with oral epithelial cells and the activation of trigeminal chemoreceptors and mechanoreceptors also shed light on some of the phenolic astringency mechanisms, which complement the insufficient mechanism of interaction with salivary proteins. Since phenolic compounds with different types and structures show different astringency thresholds in a certain regularity, there might be some relationships between the phenolic structures and perceived astringency. On the other hand, novel approaches to reducing the unfavorable perception of phenolic astringency have been increasingly emerging; however, the according summary is still sparse. Therefore, this review aims to: (a) illustrate the possible mechanisms of astringency elicited by phenolic compounds, (b) reveal the possible relationships between phenolic structures and perception of astringency, and (c) summarize the emerging mitigation approaches to astringency triggered by phenolic compounds. This comprehensive review would be of great value to both the understanding of phenolic astringency and the finding of appropriate mitigation approaches to phenolic astringency in future research.

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Section: Astringency Perception Of Different Phenolic Compounds In Vamentioning

confidence: 99%

Section: Astringency Perception Of Different Phenolic Compounds In Vamentioning

confidence: 99%

An overview of the perception and mitigation of astringency associated with phenolic compounds

Huang

2020

Comp Rev Food Sci Food Safe

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“…For example, understanding the variations in adsorbed mass and the viscoelastic properties of the resulting film derived by QCM-D may be correlated to lubrication data. There has been elegant progress in the field by using QCM-D as a complementary technique to tribological analsyis for salivary proteins, food-saliva interactions and polysaccharides ( Stokes et al, 2011 ; Wang, Olarte Mantilla, Smith, Stokes, & Smyth, 2020 ; Xu et al, 2020 ; Yakubov, Macakova, Wilson, Windust, & Stokes, 2015 ). For instance, using polysachharides, Stokes et al (2011) demonstrated that the product of velocity and lubricant viscosity ( Uη ) at the minimum friction coefficient i.e.…”

Section: Introductionmentioning

confidence: 99%

Surface adsorption and lubrication properties of plant and dairy proteins: A comparative study

et al. 2021

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The aim of this work was to compare the surface adsorption and lubrication properties of plant and dairy proteins. Whey protein isolate (WPI) and pea protein isolate (PPI) were chosen as model animal and plant proteins, respectively, and various protein concentrations (0.1–100 mg/mL) were studied with/without heat treatment (90 °C/60 min). Quartz crystal microbalance with dissipation monitoring (QCM-D) experiments were performed on hydrophilic (gold) and hydrophobic polydimethylsiloxane (PDMS) sensors, with or without a mucin coating, latter was used to mimic the oral surface. Soft tribology using PDMS tribopairs in addition to wettability measurements, physicochemical characterization (size, charge, solubility) and gel electrophoresis were performed. Soluble fractions of PPI adsorbed to significantly larger extent on PDMS surfaces, forming more viscous films as compared to WPI regardless of heat treatment. Introducing a mucin coating on a PDMS surface led to a decrease in binding of the subsequent dietary protein layers, with PPI still adsorbing to a larger extent than WPI. Such large hydrated mass of PPI resulted in superior lubrication performance at lower protein concentration (≤10 mg/mL) as compared to WPI. However, at 100 mg/mL, WPI was a better lubricant than PPI, with the former showing the onset of elastohydrodynamic lubrication. Enhanced lubricity upon heat treatment was attributed to the increase in apparent viscosity. Fundamental insights from this study reveal that pea protein at higher concentrations demonstrates inferior lubricity than whey protein and could result in unpleasant mouthfeel, and thus may inform future replacement strategies when designing sustainable food products.

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“…Based upon information from wine reviews, astringency is generally described using descriptive terms having quality implications (silky, grippy, unripe, coarse, etc.) [ 2 , 3 ]. Despite the prevalence of these terms in the wine producing and consuming population, it remains a challenge to manage these terms in the vineyard and winery.…”

Section: Introductionmentioning

confidence: 99%

Tannin Content in Vitis Species Red Wines Quantified Using Three Analytical Methods

Watrelot

2021

Molecules

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Tannin content in red wines is positively correlated with astringency perception and wine grade; however, tannin quantification is one of the main challenges. In this study, tannin content was quantified using three analytical methods in commercial red wines from Vitis vinifera and interspecific cold-hardy hybrids including Marquette, Frontenac, and Petite pearl cultivars. Protein (PP) and methylcellulose precipitation (MCP) methods were compared to a HPLC-DAD method, which is based on the interaction between tannins and a hydrophobic surface (RPC). Frontenac wines were the poorest in tannins and Cabernet sauvignon wines were the richest regardless of the method used. In cold-hardy red wines, the tannin content was higher in Marquette with high alcohol content, which suggested that the tannins were extracted from seeds rather than skins. The high limit of quantification of the PP method and the presence of anthocyanin di-glucosides in cold-hardy wines were parameters suggesting that protein and methylcellulose precipitation methods were neither suitable nor reliable for the quantification of tannins in cold-hardy red wines. The tannin content quantified by RPC was positively correlated to tannin quantified by MCP, suggesting that the RPC method would be relevant for the quantification of tannins in red wines.

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Astringency sub-qualities drying and pucker are driven by tannin and pH – Insights from sensory and tribology of a model wine system

Cited by 37 publications

References 52 publications

An overview of the perception and mitigation of astringency associated with phenolic compounds

An overview of the perception and mitigation of astringency associated with phenolic compounds

Surface adsorption and lubrication properties of plant and dairy proteins: A comparative study

Tannin Content in Vitis Species Red Wines Quantified Using Three Analytical Methods

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