Characterization of taste-active fractions in red wine combining HPLC fractionation, sensory analysis and ultra performance liquid chromatography coupled with mass spectrometry detection

Analytica Chimica Acta

Volumn 673, Issue 2, 2010, Pages 151-159

  Sáenz Navajas, María Pilar ^a,b   Ferreira, Vicente ^c   Dizy, Marta ^a,b   Fernández Zurbano, Purificación ^a,b  

^a Servicio de Investigación y Desarrollo Tecnológico Agroalimentario   (Spain)

^b UNIVERSITY OF LA RIOJA   (Spain)

^c UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Aconitic acid; Astringency; Bitterness; Flavanols; Flavonols; Sensory analysis; Taste

Indexed keywords

ACONITIC ACIDS; ACTIVE FRACTION; LIQUID EXTRACTION; MYRICETIN; NON-VOLATILE; OVALBUMINS; PHYSICOCHEMICAL INTERACTIONS; PROANTHOCYANIDINS; RED WINE; REVERSE PHASE; RP-HPLC; SENSORY ANALYSIS; SENSORY PANELS; SYRINGIC ACID; TEMPRANILLO; TETRAMERS; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY; VOLATILE COMPOUNDS;

ACIDS; CHROMATOGRAPHY; FATTY ACIDS; LIQUIDS; MASS SPECTROMETRY; OLIGOMERS; PHENOLS; SOLVENT EXTRACTION; SUGARS; VOLATILE ORGANIC COMPOUNDS; WINE;

HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

ACONITIC ACID; DIMER; ETHYL SYRINGIC ACID; GLYCOSIDE; MONOMER; MYRICETIN; PROANTHOCYANIDIN DERIVATIVE; QUERCETIN; SYRINGIC ACID; TETRAMER; UNCLASSIFIED DRUG; VANILLIC ACID; VOLATILE AGENT; PROANTHOCYANIDIN;

ARTICLE; ASTRINGENCY; BITTER TASTE; CHEMICAL COMPOSITION; CONTROLLED STUDY; EXTRACTION; FRACTIONATION; FREEZE DRYING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUID EXTRACTION; MASS SPECTROMETRY; PHYSICAL CHEMISTRY; PRIORITY JOURNAL; RED WINE; SENSORY ANALYSIS; TASTE; TASTE DISCRIMINATION; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY; ANALYSIS; CHEMISTRY; HUMAN; PERCEPTIVE THRESHOLD; PROCEDURES; WINE;

ACONITIC ACID; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; HUMANS; MASS SPECTROMETRY; PROANTHOCYANIDINS; SENSORY THRESHOLDS; TASTE; WINE;

EID: 77954218328     PISSN: 00032670     EISSN: 18734324     Source Type: Journal    
DOI: 10.1016/j.aca.2010.05.038     Document Type: Article

References (37)

1. López R., Mateo-Vivaracho L., Cacho J., Ferreira V. J. Food Sci. 2007, 72:S345.
2. Frank O., Ottinger H., Hofmann T. J. Agric. Food Chem. 2001, 49:231-238.
3. Hufnagel J.C., Hofmann T. J. Agric. Food Chem. 2008, 56:9190.
4. Vidal S., Francis L., Noble A., Kwiatkowski M., Cheynier V., Waters E. Anal. Chim. Acta 2004, 513:57.
5. Santos-Buelga C., Scalbert A. J. Sci. Food Agric. 2000, 80:1094.
6. ATSM, American Society of Testing and Materials, Philadelphia, PA, 1989.
7. Hufnagel J.C., Hofmann T. J. Agric. Food Chem. 2008, 56:1376-1386.
8. ISO NORM 3591, Geneva, Switzerland, 1977.
9. Colonna A.E., Adams D.O., Noble A.C. Aust. J. Grape Wine Res. 2004, 10:26.
10. O.I.V., Recueil des methods internationals dóanalyse des vins et des mouts, Vienne, 2005.
11. AOAC Official Methods of Analysis 2002.
12. Ribéreau-Gayon P. Chim. Anal. 1970, 52:627.
13. Llaudy M.C., Canals R., Canals J.M., Rozes N., Arola L., Zamora F. J. Agric. Food Chem. 2004, 52:742.
14. Morineau A., Lebart L., Piron M. Statistique Exploratoire Multidimensionnelle 1995, Dunod, Paris.
15. Bartoshuk L. Psychol. Today 1980, 14:48.
16. Campo E., Ballester J., Langlois J., Dacremont C., Valentin D. Food Qual. Pref. 2010, 21:44.
17. Sáenz-Navajas M., Campo E., Fernández-Zurbano P., Valentin D., Ferreira V. Food Chem. 2010, 121:1139.
18. Thorngate J.H. Am. J. Enol. Vitic. 1997, 48:271.
19. Cullere L., Cacho J., Ferreira V. J. Agric. Food Chem. 2007, 55:876.
20. Sáenz-Navajas M.P., Campo E., Culleré L., Fernández-Zurbano P., Valentin D., Ferreira V. J. Agric. Food Chem. 2010, 58:5574.
21. Guth H. Chemistry of Wine Flavor 1999, American Chemical Society, Washington, DC.
22. Poncet-Legrand C., Cartalade D., Putaux J.L., Cheynier W., Vernhet A. Langmuir 2003, 19:10563.
23. Pianet I., Andre Y., Ducasse M.A., Tarascou I., Lartigue J.C., Pinaud N., Fouquet E., Dufourc E.J., Laguerre M. Langmuir 2008, 24:11027.
24. Zanchi D., Poulain C., Konarev P., Tribet C., Svergun D.I. J. Phys.: Condens. Matter 2008, 20:494224.
25. Sowalsky R.A., Noble A.C. Chem. Senses 1998, 23:343.
26. Martin S., Pangborn R.M. J. Dent. Res. 1971, 50:485.
27. Sáenz-López R., Fernández-Zurbano P., Tena M.T. J. Chromatogr. A 2003, 990:247.
28. Cacho J., Fernández P., Ferreira V., Castells J.E. Am. J. Enol. Vitic. 1992, 43:244.
29. Miller J.N., Miller J.C. Statitistics and Chemometrics for Analytical Chemistry 2000, Prentice-Hall, England.
30. Hammerstone J.F., Lazarus S.A., Adamson G.E. Free Radical Biol. Med. 1999, 27:P20.
31. Cheynier V., Doco T., Fulcrand H., Guyot S., Le Roux E., Souquet J.M., Rigaud J., Moutounet M. Analusis 1997, 25:M32.
32. Hayasaka Y., Waters E.J., Cheynier V., Herderich M.J., Vidal S. Rapid Commun. Mass Spectrom. 2003, 17:9.
33. Núñez V., Gómez-Cordovés C., Bartolomé B., Hong Y.J., Mitchell A.E. J. Sci. Food Agric. 2006, 86:915.
34. Scharbert S., Hofmann T. J. Agric. Food Chem. 2005, 53:5377.
35. Charlton A.J., Baxter N.J., Khan M.L., Moir A.J.G., Haslam E., Davies A.P., Williamson M.P. J. Agric. Food Chem. 2002, 50:1593.
36. Jobstl E., O'Connell J., Fairclough J.P.A., Williamson M.P. Biomacromolecules 2004, 5:942.
37. Sarni-Manchado P., Cheynier V. J. Mass Spectrom. 2002, 37:609.