Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/56510
Título : Insights on the chemical basis of the astringency of Spanish red wines
Autor : Sáenz-Navajas, María-Pilar, Avizcuri, J. M., Ferreira, Vicente, Fernández-Zurbano, Purificación
Fecha de publicación : 2012
Editor: Elsevier
Resumen: The main goal of the present study is to provide an insight on the role played by non-volatile molecules on the different in-mouth attributes, particularly astringency. For achieving such goal, the main in-mouth sensory attributes of 34 oaked Spanish red wines were measured by a trained panel. The wine content in 30 sensory-active molecules was analysed by different HPLC based methodologies together with classical enological parameters and two proanthocyanidin indexes. Fourteen compounds (aconitic acids, polymeric proanthocyanidins, caftaric, caffeic and coutaric acids and seven quercetins) were found to be at concentrations above reported taste thresholds and to have a reasonably high range of occurrence. Two highly statistically significant models for astringency were built with those compounds. Even if the models could not be fully validated by sensory addition experiments, the research has demonstrated that wine astringency is driven by polymeric proanthocyanidins and by certain phenolic acids, the rate trans/cis-aconitic acid and flavonol profiles. The research has highlighted the existence of extremely complex interactions between non-volatile compounds on the in-mouth sensory perception. Particularly remarkable is the lack of additivity and potential antagonism found between the pairs cis/trans-aconitic acids, between aconitic and caffeic acids and between quercetin-3-O-galactoside and quercetin-3-O-glucoside. Also remarkable was the sweetness × astringent interaction and the matrix-dependence of the sensory responses elicited by flavonols. These results suggest the need for new paradigms and experimental procedures for fully decoding the real sensory relevance of individual non-volatile compounds in the overall wine flavour. © 2012 Elsevier Ltd. All rights reserved.
URI : http://hdl.handle.net/10261/56510
Identificadores: doi: 10.1016/j.foodchem.2012.03.060
issn: 0308-8146
Citación : Food Chemistry 134: 1484- 1493 (2012)
Appears in Collections:(ICVV) Artículos

Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFView/Open
Show full item record
 
CSIC SFX LinksSFX Query

Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.