Prediction of grape polyphenol astringency by means of a fluorimetric micro-plate assay

Food Chemistry

Volumn 113, Issue 1, 2009, Pages 325-330

  Fia, Giovanna ^a   Dinnella, Caterina ^a   Bertuccioli, Mario ^a   Monteleone, Erminio ^a  

^a UNIVERSITY OF FLORENCE   (Italy)

Author keywords

Mucin; pH; Saliva characteristic; Sensory evaluations; Turbidity

Indexed keywords

GRAPE SEED EXTRACT; MUCIN; PHENOL; POLYPHENOL;

ADULT; ARTICLE; ASTRINGENCY; CONCENTRATION RESPONSE; CONTROLLED STUDY; DATA ANALYSIS; FEMALE; FLUOROMETRY; GRAPE; HUMAN; MALE; PH; PHYSICAL CHEMISTRY; SALIVA ANALYSIS; TURBIDITY;

VITACEAE;

EID: 52949111346     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.07.058     Document Type: Article

References (31)

1. Arnold R.A., Noble A.C., and Singleton V.L. Bitterness and astringency of phenolic fraction in wine. Journal of Agricultural and Food Chemistry 28 (1980) 675-678
2. Carvalho E., Povoas M.J., Mateus N., and de Freitas V. Application of flow nephelometry to the analysis of the influence of carbohydrates on protein-tannin interactions. Journal of the Science of Food and Agriculture 86 (2006) 891-896
3. Charlton A.J., Baxter N.J., Lokman Khan M., Moir A.J.G., Haslam E., Davies A.P., and Williamson M.P. Polyphenol/peptide binding and precipitation. Journal of Agriculture and Food Chemistry 50 (2002) 1593-1601
4. Condelli N., Dinnella C., Cerone A., Monteleone E., and Bertuccioli M. Prediction of perceived astringency induced by phenolic compounds II: Criteria for panel selection and preliminary application on wine sample. Food Quality and Preference 17 1-2 (2006) 96-107
5. de Freitas V., and Mateus N. Nephelometric study of salivary protein-tannin aggregates. Journal of the Science of Food and Agriculture 82 (2002) 113-119
6. de Freitas V., and Mateus N. Structural features of procyanidin interactions with salivary proteins. Journal of Agricultural and Food Chemistry 49 2 (2001) 940-945
7. de Freitas V., Carvalho E., and Mateus N. Study of carbohydrate influence on protein-tannin aggregation by nephelometry. Food Chemistry 81 (2003) 503-509
8. de Wijk R.A., and Prinz J.F. Mechanisms underlying the role of friction in oral texture. Journal of Texture Studies 37 (2006) 413-427
9. Drenowski A., and Gomez-Carneros C. Birret taste, phytonutrients, and the consumers: a review. American Journal of Clinical Nutrition 72 (2000) 1424-1435
10. Edelmann A., and Lendl B. Towards the optical tongue: Flow-through sensing of tannin-protein interactions based on FTIR spectroscopy. Journal of American Chemical Society 124 (2002) 14741-14747
11. Fisher U., Boulton R.B., and Noble A. Physiological factors contributing to the variability of sensory assessments: Relationship between salivary flow rate and temporal perception of gustatory stimuli. Food Quality and Preference 5 (1994) 55-64
12. Folin-Ciocalteau Index. Official Journal of European Communitie (1992) 178-179
13. Fontoin H., Saucier C., Teissedre P., and Glories Y. Effect of pH, ethanol and acidity on astringency and bitterness of grape seed tannin oligomers in model wine solution. Food Quality and Preference 19 (2008) 286-291
14. Gawel R., Francis L., and Waters J. Statistical correlations between the in-mouth textural characteristics and the chemical composition of Shiraz wines. Journal of Agricultural and Food Chemistry 55 (2007) 2683-2687
15. Gawel R., Oberholster A., and Francis I. A 'mouth-feel wheel': terminology for communicating the mouth-feel characteristics of red wine. Australian Journal of Grape and Wine Research 6 (2000) 203-207
16. Herderich M.J., and Smith P.A. Analysis of grape and wine tannins: methods, application and challenges. Australian Journal of Grape and Wine Research 11 (2005) 205-214
17. Hofmann T., Glabasnia A., Schwarz B., Wisman K.N., Gangwer K.A., and Hagerman A.E. Protein binding and astringent taste of polymeric procyanidin, 1,2,3,4,6-Penta-O-galloil β-D- glucopyranose, castalagin and grandinin. Journal of Agricultural and Food Chemistry 54 (2006) 9503-9509
18. Horne J., Hayes J., and Lawless H.T. Turbidity as a measure of salivary proteins reactions with astringent substances. Chemical Senses 27 (2002) 653-659
19. Kallithraka S., Bakker J., Clifford M.N., and Vallis L. Correlations between saliva protein composition and some T-I parameters of astringency. Food Quality and Preference 12 (2001) 145-152
20. Kennedy J.A., Ferrier J., Harbertson J.F., and Peyrot des Gachons C. Analysis of tannins in red wine using multiple methods: correlation with perceived astringency. American Journal of Enology and Viticulture 57 4 (2006) 481-485
21. Kennedy J.A., Saucier C., and Glories Y. Grape and wine phenolics: history and perspective. American Journal of Enology and Viticulture 57 3 (2006) 239-248
22. Lee C.B., and Lawless H.T. Time-course of astringent materials. Chemical Senses 16 (1991) 225-238
23. Lesschaeve I., and Noble A.C. Polyphenols: factors influencing their sensory properties and their effects on food and beverage preference. American Journal of Clinical Nutrition 81 1 (2005) 330s-335s
24. Monteleone E., Condelli N., Dinnella C., and Bertuccioli M. Prediction of perceived astringency induced by phenolic compounds. Food Quality and Preference 15 7-8 (2004) 761-769
25. Peleg H., Gacon K., Schlich P., and Noble A.C. Bitterness and astringency of flavan-3-ol monomers, dimers and trimers. Journal of the Science of Food and Agriculture 79 (1999) 1123-1128
26. Poncet-Legrande C., Gautier C., Cheynier V., and Imberty A. Interaction between flavan-3-ols and poly(L-proline) studied by isothermal titration calorimetry: effect of the tannin structure. Journal of Agricultural and Food Chemistry 55 (2007) 9235-9240
27. Poncet-Legrand C., Edelmann A., Putaux J.L., Cartalade D., Sarni-Manchado P., and Vernhet A. Poly(L-proline) interactions with flavan-3-ols units: influence of the molecular structure and the polyphenol/protein ratio. Food Hydrocolloids 20 (2006) 687-697
28. Prinz J.F., and Lucas P.W. Saliva tannin interaction. Journal of Oral Rehabilitation 27 (2000) 991-994
29. Siebert K.J., and Chassy A.W. An alternate mechanism fort he astringent sensation of acids. Food Quality & Preference 15 (2003) 13-18
30. Vidal S., Francis L., Noble A.C., Chenier V., and Waters E. Taste and mouth-feel properties of different type of tannin-like polyphenolic compounds and anthocyanins in wine. Analytica Chimica Acta 513 (2004) 57-65
31. Wang X., Ho C., and Haung Q. Investigation of adsorption behavior of (-)-epigallocatechin gallate on bovine serum albumin surface using quartz crystal microbalance with dissipation monitoring. Journal of Agricultural and Food Chemistry 55 (2007) 4987-4992