AustralieFrV1, Main, Exploration, bibRecord, 00AA65

Taste and mouth-feel properties of different types of tannin-like polyphenolic compounds and anthocyanins in wine

Identifieur interne : 00AA65 ( Main/Exploration ); précédent : 00AA64; suivant : 00AA66

Taste and mouth-feel properties of different types of tannin-like polyphenolic compounds and anthocyanins in wine

Auteurs : Stéphane Vidal [Australie] ; Leigh Francis [Australie] ; Ann Noble [États-Unis] ; Mariola Kwiatkowski [Australie] ; Véronique Cheynier [France] ; Elizabeth Waters [Australie]

Source :

Analytica chimica acta [ 0003-2670 ] ; 2004.

RBID : Pascal:04-0578370

Descripteurs français

Pascal (Inist)
- Analyse sensorielle, Chromatographie contrecourant, Chromatographie HPLC, Réseau capteur, Spectrométrie masse tandem, Spectrométrie UV visible, Astringence, Saveur amère, Anthocyane, Vin, Acétaldéhyde, Tanin, Polyphénol.
Wicri :
- topic : Vin.

English descriptors

KwdEn :
- Acetaldehyde, Anthocyanin, Astringency, Bitter taste, Countercurrent chromatography, HPLC chromatography, Mass spectrometry MS/MS, Polyphenol, Sensor array, Sensory analysis, Tannin, Ultraviolet visible spectrometry, Wine.

Abstract

The taste and mouth-feel properties of three different types of tannin-like polyphenolic compounds, representative of some of the tannin-like polyphenolic compounds found in red wines, were determined using descriptive sensory analysis. Ethyl-bridged flavanols were produced by reaction of (+)-catechin with acetaldehyde under acidic conditions. Red coloured tannin-like polyphenolic compounds from wine and from wine pomace were isolated by multi layer coil counter-current chromatography (MLCCC). Mouth-feel attributes and bitterness of the fractions dissolved in a model wine (MW) medium were rated while the fractions were held in the mouth and after expectoration. The sensory properties of the fractions described above were compared to those of apple procyanidins (tannins) with degree of polymerisation (dp) 3 and 9. Both wine and pomace-derived coloured tannin-like polyphenolic compounds were rated as significantly less astringent when compared to both the apple tannin fractions but were similar to the MW. The ethyl-bridged flavanols (with mean dp of 5) were rated significantly more bitter than both the apple procyanidin fractions. Astringency of the ethyl-bridged flavanols was lesser than the apple procyanidin fraction with dp9 and more than that with dp3. Highly purified grape anthocyanidin monoglucosides and monoglucoside coumarates, prepared either by solid-phase extraction or by multi layer coil counter-current chromatography were rated similarly to the MW indicating that free anthocyanins, like the coloured tannin-like polyphenolic compounds from wine and pomace, do not contribute astringency nor bitterness to wine.

Affiliations:

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Le document en format XML

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<front><div type="abstract" xml:lang="en">The taste and mouth-feel properties of three different types of tannin-like polyphenolic compounds, representative of some of the tannin-like polyphenolic compounds found in red wines, were determined using descriptive sensory analysis. Ethyl-bridged flavanols were produced by reaction of (+)-catechin with acetaldehyde under acidic conditions. Red coloured tannin-like polyphenolic compounds from wine and from wine pomace were isolated by multi layer coil counter-current chromatography (MLCCC). Mouth-feel attributes and bitterness of the fractions dissolved in a model wine (MW) medium were rated while the fractions were held in the mouth and after expectoration. The sensory properties of the fractions described above were compared to those of apple procyanidins (tannins) with degree of polymerisation (dp) 3 and 9. Both wine and pomace-derived coloured tannin-like polyphenolic compounds were rated as significantly less astringent when compared to both the apple tannin fractions but were similar to the MW. The ethyl-bridged flavanols (with mean dp of 5) were rated significantly more bitter than both the apple procyanidin fractions. Astringency of the ethyl-bridged flavanols was lesser than the apple procyanidin fraction with dp9 and more than that with dp3. Highly purified grape anthocyanidin monoglucosides and monoglucoside coumarates, prepared either by solid-phase extraction or by multi layer coil counter-current chromatography were rated similarly to the MW indicating that free anthocyanins, like the coloured tannin-like polyphenolic compounds from wine and pomace, do not contribute astringency nor bitterness to wine.</div>
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Taste and mouth-feel properties of different types of tannin-like polyphenolic compounds and anthocyanins in wine

Taste and mouth-feel properties of different types of tannin-like polyphenolic compounds and anthocyanins in wine

Source :

Descripteurs français

English descriptors

Abstract

Links toward previous steps (curation, corpus...)

Le document en format XML

Pour manipuler ce document sous Unix (Dilib)

Pour mettre un lien sur cette page dans le réseau Wicri