Effect of pH, ethanol and acidity on astringency and bitterness of grape seed tannin oligomers in model wine solution

Food Quality and Preference

Volumn 19, Issue 3, 2008, Pages 286-291

  Fontoin, Hélène ^a   Saucier, Cédric ^a   Teissedre, Pierre Louis ^a   Glories, Yves ^a  

^a UNIVERSITÉ DE BORDEAUX   (France)

Author keywords

Astringency; Bitterness; Condensed tannins; Model wine solution

Indexed keywords

VITACEAE;

EID: 38749135541     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2007.08.004     Document Type: Article

References (45)

1. Adler E., Hoon M.A., Mueller K.L., Chandrashekar J., Ryba N.J.P., and Zuker C.S. A novel family of mammalian taste receptors. Cell 6 (2000) 693-702
2. Andres-Barquin P.J., and Conte C. Molecular basis of bitter taste: The T2R family of G protein-coupled receptors. Cell Biochemistry and Biophysics 1 (2004) 99-112
3. Asano K., Shinagawa K., and Hashimoto N. Characterization of haze-forming proteins of beer and their role in cell haze formation. Journal of American Society of Brewing Chemist 40 (1982) 147-154
4. Bate-Smith E.C. Astringency in foods. Food Process and Packaging 23 (1954) 124-127
5. Baxter N.J., Lilley T.H., Haslam E., and Williamson M.P. Multiple interactions between polyphenols and a salivary proline-rich protein repeat result in complexation and precipitation. Biochemistry 18 (1997) 5566-5577
6. Brannan G.D., Setser C.S., and Kemp K.E. Interaction of astringency and taste characteristics. Journal of Sensory Studies 2 (2001) 179-197
7. Breslin P.A., Gilmore M.M., Beauchamp G.K., and Green B.G. Psychophysical evidence that oral astringency is a tactile sensation. Chemical Senses 18 (1993) 405-417
8. Clifford, M. N. (1995). In Astringency, Phytochemistry of fruit and vegetables symposium, Mucia, Spain, Sept 1995.
9. DeMiglio, P., Pickering, G. J., Reynolds, A. G. (2002). In Cullen, C. W., Pickering, G. J., and Phillips, R., (Eds.) Astringent sub-qualities elicited by red wine: The role of ethanol and pH, In: Proceedings of the international bacchus to the future conference, (pp. 31-52), May 23rd-25th, 2002, St. catharines, Ontario.
10. Fischer U., and Noble A.C. The effect of ethanol, catechin concentration, and ph on sourness and bitterness of wine. American Journal of Enology and Viticulture 1 (1994) 6-10
11. Gawel R., Iland P.G., and Francis I.L. Characterizing the astringency of red wine: A case of study. Food Quality and Preference 12 (2001) 83-94
12. Gawel R., Oberholster A., and Leich Francis I. A mouth-fell wheel: Terminology for communicating the mouth-fell characteristics of red wine. Australian Journal of Grape and Wine Research 6 (2000) 203-207
13. Green B.G. Oral astringency: A tactile component of flavor. Acta Psychologica 84 (1993) 119-125
14. Guinard J.-X., Pangborn R.M., and Lewis M.J. Effect of repeated ingestion on temporal perception of bitterness in beer. ASBC Journal (1986)
15. Guinard J.-X., Pangborn R.M., and Lewis M.J. Preliminary studies on acidity-astringency interactions in model solutions and wines. Journal of Science and Food Agriculture 37 (1986) 811-817
16. Hagerman A., and Butler L. The specificity of proanthocyanidin-protein interactions. Journal of Biological Chemistry 9 (1981) 4494-4497
17. Hagerman A.E., and Butler L.G. Protein precipitation method for quantitative determination of tannins. Journal of Agricultural and Food Chemistry 26 (1978) 809-812
18. Haslam E. The association of proteins with polyphenols. Journal of Chemical Society Chemical Communication (1981) 309-311
19. Ishikawa T., and Noble A.C. Temporal perception of astringency and sweetness in red wine. Food Quality and Preference 6 (1995) 27-35
20. Kallithraka S., Bakker J., and Clifford M.N. Effect of pH on astringency in model solutions and wines. Journal of Agricultural and Food Chemistry 6 (1997) 2211-2216
21. Kallithraka S., Bakker J., and Clifford M.N. Red wine and model wine astringency as affected by malic and lactic acid. Journal of Food Science 2 (1997) 416-442
22. Kallithraka S., Bakker J., and Clifford M.N. Evidence that salivary proteins are involved in astringency. Journal of Sensory Studies 13 (1998) 29-43
23. Kennedy J.A., and Jones G.P. Analysis of proanthocyanidin cleavage products following acid-catalysis in the presence of excess phloroglucinol. Journal of Agricultural and Food Chemistry 4 (2001) 1740-1746
24. Kielhorn S., and Thorngate III J.H. Oral sensations associated with the flavan-3-ols (+)-catechin and (-)-epicatechin. Food Quality and Preference 2 (1999) 109-116
25. Lawless H., Horne J., and Giasi P. Astringency of organic acids is related to pH. Chemical Senses 4 (1996) 397-403
26. Lea A.G.H., and Arnold G.M. The phenolics of ciders: Bitterness and astringency. Journal of the Science of Food and Agriculture 29 (1978) 478-483
27. Lee C.B., and Lawless H.T. Time-course of astringent sensations. Chemical Senses 3 (1991) 225-238
28. Luck G., Liao H., Murray N.J., Grimmer H.R., Warminski E.E., Williamson M.P., et al. Polyphenols, astringency and proline-rich proteins. Phytochemistry 2 (1994) 357-371
29. Mattes R.D., and DiMeglio D. Ethanol perception and ingestion. Physiology and Behavior 1-2 (2001) 217-229
30. Murray N.J., and Williamson M.P. Conformational study of a salivary proline-rich protein repeat sequence. European Journal of Biochemistry 3 (1994) 915-921
31. Murray N.J., Williamson M.P., Lilley T.H., and Haslam E. Study of the interaction between salivary proline-rich proteins and a polyphenol by 1H-NMR spectroscopy. European Journal of Biochemistry 3 (1994) 923-935
32. Noble A.C. Bitterness in wine. Physiology and Behavior 6 (1994) 1251-1255
33. Noble A.C. Why do wines taste bitter and feel astringent?. In: Waterhouse A.L., and Ebeler S.E. (Eds). Chemistry of wine flavor, ASC Symposium series no. 714 (1998), American Chemical Society, Washington DC 156-165
34. Nordbö H., Darwish S., and Bhatnagar R.S. Rate of viscosity changes in five salivary protein fractions following pH alterations. Scandinavian Journal of Dental Research 4 (1984) 302-305
35. Oh H.I., Hoff J.E., Armstrong G.S., and Haff L.A. Hydrophobic interaction in tannin-protein complexes. Journal of Agriculture Food Chemistry 2 (1980) 394-398
36. Peleg H., and Noble A.C. Effect of viscosity, temperature and pH on astringency in cranberry juice. Food Quality and Preference 4-5 (1999) 343-347
37. Pickering G.J., Heatherbell D.A., Vanhanen L.P., and Barnes M.F. The effect of ethanol concentration on the temporal perception of viscosity and density in white wine. American Journal of Enology and Viticulture 3 (1998) 306-318
38. Saucier, C. (1997). Les tanins du vin: étude de leur stabilité colloi{dotless}̈dale. Thèse de doctorat n°537, Université Victor Segalen Bordeaux 2, Bordeaux.
39. Scinska A., Koros E., Habrat B., Kukwa A., Kostowski W., and Bienkowski P. Bitter and sweet components of ethanol taste in humans. Drug Alcohol Depend 2 (2000) 199-206
40. Siebert K.J., Troukhanova N.V., and Lynn P.Y. Nature of polyphenol-protein interactions. Journal of Agricultural and Food Chemistry 44 (1996) 80-85
41. Smith A.K., June H., and Noble A.C. Effects of viscosity on the bitterness and astringency of grape seed tannin. Food Quality and Preference 3-4 (1996) 161-166
42. Sowalsky R.A., and Noble A.C. Comparison of the effects of concentration, pH and anions species on astringency and sourness of organic acids. Chemical Senses 23 (1998) 371-378
43. Vidal S., Francis L., Guyot S., Marnet N., Kwiatkowski M., Gawel R., et al. The mouth-feel properties of grape and apple proanthocyanidins in a wine-like medium. Journal of the Science of Food and Agriculture 83 (2003) 564-573
44. Vidal S., Francis L., Noble A., Kwiatkowski M., Cheynier V., and Waters E. Taste and mouth-feel properties of different types of tannin-like polyphenolic compounds and anthocyanins in wine. Analytica Chimica Acta 1 (2004) 57-65
45. Yan Q., and Bennick A. Identification of histadine as tannin-binding proteins in human saliva. Biochemical Journal 311 (1995) 341-347