Chemical and sensorial investigation of in-mouth sensory properties of grape anthocyanins

Autor: Pierre Waffo-Teguo, Maria Alessandra Paissoni, Michael Jourdes, Luca Giorgio Carlo Rolle, Wen Ma, Pierre-Louis Teissedre
Přispěvatelé: Unité de Recherche Oenologie [Villenave d'Ornon], Institut National de la Recherche Agronomique (INRA)-Université de Bordeaux (UB)-Institut des Sciences de la Vigne et du Vin (ISVV), Università degli studi di Torino (UNITO), Ningxia University of China, Partenaires INRAE
Jazyk: angličtina
Rok vydání: 2018
Předmět:
0301 basic medicine
Adult
Male
Taste
Antioxidant
medicine.medical_treatment
lcsh:Medicine
Wine
Article
Anthocyanins
03 medical and health sciences
chemistry.chemical_compound
Mouthfeel
Young Adult
0404 agricultural biotechnology
Glucoside
Glucosides
[SDV.IDA]Life Sciences [q-bio]/Food engineering
medicine
Humans
Vitis
[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering
Food science
Salivary Proteins and Peptides
lcsh:Science
Aroma
anthocyane
analyse sensorielle
Mouth
Multidisciplinary
biology
fungi
lcsh:R
food and beverages
Serum Albumin
Bovine
04 agricultural and veterinary sciences
Middle Aged
biology.organism_classification
040401 food science
chromatographie de partage centrifuge CPC
030104 developmental biology
chemistry
oenologie
Anthocyanin
Female
lcsh:Q
Wine tasting
Zdroj: Scientific Reports, Vol 8, Iss 1, Pp 1-13 (2018)
Scientific Reports
Scientific Reports, Nature Publishing Group, 2018, 8 (1), pp.1-13. ⟨10.1038/s41598-018-35355-x⟩
Scientific Reports 1 (8), 1-13. (2018)
ISSN: 2045-2322
DOI: 10.1038/s41598-018-35355-x
Popis: Anthocyanins are water-soluble pigments found in the cell vacuoles of fruits and flowers, performing several roles from insects attraction to stress protection. Their antioxidant activity contributes to human health, and consuming plant-derived products provides their higher source in the diet. Although their colour and nutritional features, their contribution to sensory properties of foods has not been widely investigated. In wine, preferences are connected with sensory attributes of colour, aroma, taste, and mouthfeel. In this study, grape anthocyanin extracts (TAE) were fractionated using centrifugal partition chromatography (CPC) and preparative HPLC in three fractions, i.e glucoside (GF), acetylated (AF) and cinnamoylated (CF) anthocyanins. Sensory properties were investigated by chemical analysis, as reactivity towards bovin serum albumin (BSA) and salivary proteins, and in tasting sessions to assess anthocyanins best estimated thresholds (BET) in wine-like solution. Anthocyanins reacted with both BSA and salivary proteins, but to different extents, because higher interaction between salivary proteins and anthocyanins were found. Cinnamoylated anthocyanins are the most reactive to salivary proteins. Tasting sessions suggested an involvement of anthocyanins as in-mouth contributors in wine, since their BETs were 255, 297, 68, and 58 mg/L for TAE, GF, AF, and CF, respectively, and the descriptors reported were astringency and bitterness.
Databáze: OpenAIRE
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