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

Gonzalo-Diago, A.; Dizy, Marta; Fernández-Zurbano, Purificación

doi:10.1016/j.foodchem.2013.12.096

Cited by 68 publications

(64 citation statements)

References 40 publications

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“…GonzaloDiago et al reported on a bitterness-astringency interaction among wine components. 28) Wang et al discovered that the taste characteristics of umami were the result of low molecular weight acidic peptides are naturally produced during the fermentation of soybeans. 29) The interaction between umami peptides and the taste receptor was reported by Dang et al who proposed that the amino acid residues of Ser146 and Glu277 in taste receptor T1R3 play an important role in the synergism of umami taste, and they have hydrogen bonds interactions with most of agonist.…”

Section: Discussionmentioning

confidence: 99%

Ability of Food/Drink to Reduce the Bitterness Intensity of Topiramate as Determined by Taste Sensor Analysis

Haraguchi

Uchida

Hazekawa

et al. 2016

CHEMICAL & PHARMACEUTICAL BULLETIN

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The purpose of this study was to determine which foods and/or drinks are capable of reducing the bitterness of topiramate when consumed together with the medicine. The inhibitory effects of foods/drinks (yoghurt and nine other foods/drinks) on the bitterness of topiramate (5 mg/mL) were evaluated with a taste sensor using a bitterness-responsive membrane (C00). The effect of topiramate on the taste characteristics of the foods/drinks themselves was also evaluated by taste sensor outputs. The viscosities of the foods/drinks and the influence of the lactic acid and orotic acid components of yoghurt, the most successful of the tested substances in taste masking, on the bitterness of topiramate were also measured. Yoghurt was predicted to be the most effective of the foods/drinks tested in reducing the acidic bitterness-responsive sensor output of topiramate. The outputs of the astringency sensor, sourness sensor, and saltiness sensor to yoghurt were not reduced by the addition of topiramate. The viscosity and lactic acid and orotic acid components of yoghurt seemed to be the keys in reducing the bitterness of topiramate. Yoghurt is predicted to be the food/drink most capable of reducing the bitterness of topiramate without losing the taste of the food/drink itself.

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Section: Discussionmentioning

confidence: 99%

Ability of Food/Drink to Reduce the Bitterness Intensity of Topiramate as Determined by Taste Sensor Analysis

Haraguchi

Uchida

Hazekawa

et al. 2016

CHEMICAL & PHARMACEUTICAL BULLETIN

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“…The high intensity is related to the inky local red cultivar, Vinhão, which has been shown to have anthocyanin levels that are 24 times higher than other cultivars [62]. A correlation between the anthocyanic content and the bitterness that is elicited was recently published [63]. Moreover, the lowest assessment for PC2 Tsweetviscous correlates with the highest acidity levels, and it thus correlates with the lowest pH, explaining the highest content of the colored anthocyanins [43].…”

Section: Typical Young Red Wine Profile Of the Single-clustered Pgi Mmentioning

confidence: 97%

Novel Memory-Based Sensory Approach to Assess Large-Scale Typicality: The Case of Mainland Portugal Red Wines

José-Coutinho¹,

Ávila²,

Ricardo-da-Silva³

2018

Grapes and Wines - Advances in Production, Processing, Analysis and Valorization

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Twenty professional wine experts were asked to describe their prototypical construct of a representative young red wine from each of the 12 Protected Geographical Indications (PGI) of mainland Portugal. No samples were assessed; the experiment was based on memory alone by completion of 12 extended self-reported sensory questionnaires. Four large-scale areas were differentiated, the typicality being statistically validated and described from a sensory standpoint. Alcohol, acidity, bitterness, and astringency were cross-linked; the respective variations were correlated with published literature and expressed as key factors for the regional macroscale area differentiation. Bitterness and astringency were found to be sensory different and related on a geographical scale, as bitterness was primarily affected by inland/coastal influence; while astringency confirmed its customary north/south dependence that finding is to be considered a new understanding. Moreover, with the proposed methodology, it was possible to achieve a novel nationwide sensory characterization of PGIs, overcoming present day limitations on macroscale sensory research and sample representativeness. Results by uncalibrated prototypical memory assessment of single PGI Beira Atlântico were compared with the outcome of calibrated wine sampling assessment by local experts, using the same sensory questionnaire, and were found significantly correlated. The need for a calibration stage was found uneven regarding the overall group of scrutinized wine descriptors.

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“…TCM preparations are natural products derived from numerous plants and they may have bitter taste [3][4][5][6]. One obvious source of bitter taste is the presence of phenolic, polyphenolic substances and alkaloids, which are responsible for bitterness in other plant-derived products like wine [7][8][9], tea [10][11][12][13][14], coffee [15,16], olive oil [17,18], etc. Taste assessment protocols normally include human sensory panels, which are widely known to suffer from sensory fatigue effect, subjectivity and variability due to the individual physical and psychological condition of panelists [19,20].…”

Section: Introductionmentioning

confidence: 99%

“…The results of various instrumental analytical measurements can be related to sensory panel scores. It was shown that chromatograms [7,22,23], various spectra [24][25][26][27] and electropherograms [28] can be employed for prediction of taste attributes in various food samples. These methods are able to predict taste parameters in the analyzed samples due to their high sensitivity towards particular substances responsible for specific taste sensation (e.g.…”

Section: Introductionmentioning

confidence: 99%

“…These methods are able to predict taste parameters in the analyzed samples due to their high sensitivity towards particular substances responsible for specific taste sensation (e.g. polyphenols [7][8][9][10][11][12][13][14] and caffeine [15,16,18] are known to elicit bitter taste). Another popular approach for instrumental taste assessment is the application of "electronic tongue" systems [29].…”

Section: Introductionmentioning

confidence: 99%

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Exploring bitterness of traditional Chinese medicine samples by potentiometric electronic tongue and by capillary electrophoresis and liquid chromatography coupled to UV detection

Yaroshenko

Kirsanov

Карцова

et al. 2016

Talanta

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a b s t r a c tInstrumental bitterness assessment of traditional Chinese herbal medicine (TCM) preparations was addressed in this study. Three different approaches were evaluated, high-performance liquid chromatography coupled to UV detector (HPLC), capillary electrophoresis coupled to UV detector (CE) and a potentiometric multisensor system -electronic tongue (ET). Most studies involving HPLC and CE separations use these as selective instruments for quantification of individual substances. However we employed these techniques to provide chromatographic or electrophoretic sample profiles. These profiles are somewhat analogous to the profiles produced by the ET. Profiles from all instruments were then related to professional sensory panel evaluations using projections on latent structures (PLS) regression. It was found that all three methods allow for bitterness assessment in TCM samples in terms of human sensory panel with root mean squared errors of prediction ca. 0.9 within bitterness scale from 0 (no bitterness) to 6 (maximal bitterness).

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

Cited by 68 publications

References 40 publications

Ability of Food/Drink to Reduce the Bitterness Intensity of Topiramate as Determined by Taste Sensor Analysis

Ability of Food/Drink to Reduce the Bitterness Intensity of Topiramate as Determined by Taste Sensor Analysis

Novel Memory-Based Sensory Approach to Assess Large-Scale Typicality: The Case of Mainland Portugal Red Wines

Exploring bitterness of traditional Chinese medicine samples by potentiometric electronic tongue and by capillary electrophoresis and liquid chromatography coupled to UV detection

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