Sensorial properties of red wine polyphenols: Astringency and bitterness

Abstract

Polyphenols have been the subject of numerous research over the past years, being referred as the nutraceuticals of modern life. The healthy properties of these compounds have been associated to a natural chemoprevention of 21st century major diseases such as cancer and neurodegenerative diseases (e.g. Parkinson's and Alzheimer's). This association led to an increased consumption of foodstuffs rich in these compounds such as red wine. Related to the ingestion of polyphenols are the herein revised sensorial properties (astringency and bitterness) which are not still pleasant. This review intends to be an outline both at a sensory as a molecular level of the mechanisms underlying astringency and bitterness of polyphenols. Up-to-date knowledge of this matter is discussed in detail.

Chemical-sensory properties and consumer preference of hibiscus beverages produced by improved industrial processes

“…Indeed, the phenolic compounds most commonly associated with intense bitter taste and astringency sensations in plant-based beverages, such as hydroxybenzoic acids, flavanols and tannins (Laaksonen et al, 2014;Lesschaeve & Noble, 2005), have been detected in hibiscus extracts in negligible amounts only, or not at all. Conversely, anthocyanins, that are by far the most abundant flavonoid in hibiscus extracts (Fernández-Arroyo et al, 2011;Ramírez-Rodrigues, Plaza, et al, 2011;Rodríguez-Medina et al, 2009;Wong et al, 2003), were shown to have little to no direct impact on the flavour perception of plant-based beverages (Soares, Brandão, Mateus, & De Freitas, 2015). Figure 3 presents the results of the preference and similarity questions included in the consumer questionnaire.…”

Dose–response functions and methodological insights for sensory tests with astringent stimuli

“…Different effects of alum and tannic acid on salivary flow and viscosity may also account for our observed differences, as both factors have documented effects on astringency perception (Lyman & Green, ; Smith, June, & Noble, ). Furthermore, whether sucrose alters the well‐studied tannin‐salivary protein interaction, a common hypothesis to explain astringency perception (reviewed in (Soares et al, ), also remains to be determined. Whether altered sensory perception or differences in hedonic response play a greater role in altering matrix‐induced changes in astringency perception is an area for further research.…”

“…Various beverage matrix components, such as sweetness, polysaccharides, ethanol, and polyphenols, influence astringency perception (reviewed in Ma et al, 2014;Soares, Brandao, Mateus, & de Freitas, 2017). However, beverage matrix components do not influence astringency equally among different classes of astringent stimuli, as acid increases the potency of tannic acid while decreasing that of alum (Peleg et al, 1998).…”

Effect on Merlot red wine of fining agents mixture: application of the simplex centroid design

“…The most important requirement of a protein fining agent is the reduction in bitterness and astringency in wine. The effect of fining proteins in reducing these characteristics is attributed to the interaction of the proteins with phenolic compounds, especially tannins, which are the main components responsible for astringency (Luck et al, 1994;Soares et al, 2017). Low molecular weight phenolic compounds, such as monomeric and oligomeric flavan-3-ols, might influence the bitterness of wines (Arnold et al, 1980;Thorngate & Noble, 1995;Kallithraka et al, 1997;Hufnagel & Hofmann, 2008;Sáenz-Navajas et al, 2010).…”