Sensory assessment and chemical measurement of astringency of Greek wines: Correlations with analytical polyphenolic composition

Food Chemistry

Volumn 126, Issue 4, 2011, Pages 1953-1958

  Kallithraka, S ^a   Kim, D ^b   Tsakiris, A ^c   Paraskevopoulos, I ^c   Soleas, G ^b  

^a INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

^b Liquor Control Board of Ontario   (Canada)

^c UNIVERSITY OF WEST ATTICA   (Greece)

Author keywords

Agiorgitiko; Astringency; Greek wines; Mandilaria; Time intensity (T I); Xinomavro

Indexed keywords

AGIORGITIKO; ASTRINGENCY; GREEK WINES; MANDILARIA; TIME-INTENSITY (T-I); XINOMAVRO;

HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PRECIPITATION (CHEMICAL); RATING; WINE;

CHROMATOGRAPHY;

ANTHOCYANIN; CATECHIN; POLYPHENOL;

ARTICLE; ASTRINGENCY; BITTER TASTE; CHEMICAL COMPOSITION; FOOD QUALITY; GRAPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; HUMAN EXPERIMENT; NORMAL HUMAN; ORGANOLEPTIC PROPERTY; RED WINE; SENSORY ANALYSIS;

VITACEAE;

EID: 79551548502     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.12.045     Document Type: Article

References (32)

1. A. Arnous, D.P. Makris, and P. Kefalas Effect of principal polyphenolic components in relation to antioxidant characteristics of aged red wines Journal of Agricultural and Food Chemistry 49 2001 5736 5742
2. P.A. Breslin, M. Gilmore, G.K. Beauchamp, and B.G. Green Psychophysical evidence that oral astringency is a tactile sensation Chemical Senses 18 1993 405 417
3. V. Cheynier, C. Prieur, S. Guyot, J. Rigaud, and M. Moutounet The structures of tannins in grapes and wines and their interactions with proteins T.R. Watkins, Wine: Nutritional and therapeutic benefits. ACS Symposium Series 66I 1997 American Chemical Society Washington, DC 81 93
4. I.X. Guinard, R.M. Pangborn, and M.J. Lewis The time-course of astringency in wine upon repeated ingestion American Journal of Enology and Viticulture 37 1986 184 189
5. R. Gawel Red wine astringency: A review Australian Journal of Grape and Wine Research 4 1998 74 95
6. R. Gawel, L. Francis, and E. Waters Statistical correlations between in-mouth textural characteristics and the chemical composition of siraz wines Journal of Agricultural and Food Chemistry 55 2007 2683 2687
7. M. Cliff, M. King, and J. Schlosser Anthocyanin, phenolic composition, colour measurement and sensory analysis of BC commercial red wines Food Research International 40 2007 92 100
8. E. Haslam, and T.H. Lilley Natural astringency in foodstuffs: A molecular interpretation Critical Reviews in Food Science and Nutrition 27 1988 1 40
9. J. Horne, J. Hayes, and H.T. Lawless Turbitity as a measure of salivary protein reactions with astringent substances Chemical Senses 27 2002 653 659
10. M.C. Llaudy, R. Canals, J.M. Canals, N. Rozes, L. Arola, and F. Zamora New method for evaluating astringency in red wine Journal of Agricultural and Food Chemistry 52 2004 742 746
11. S. Kallithraka, J. Bakker, and M.N. Clifford Red wine and model wine astringency as affected by malic and lactic acid Journal of Food Science 62 2 1997 416 420
12. S. Kallithraka, J. Bakker, and M.N. Clifford Effect of pH on astringency in model solutions and wines Journal of Agricultural and Food Chemistry 45 6 1997 2211 2216
13. S. Kallithraka, J. Bakker, and M.N. Clifford Evaluation of bitterness and astringency of (+)-catechin and (-)-epicatechin in red wine and in model solution Journal of Sensory Studies 12 1997 25 37 (Pubitemid 127360896)
14. S. Kallithraka, I. Arvanitoyannis, P. Kefalas, E. I. Soufleros, A. El-Zajouli, and E. Psarra Instrumental and sensory analysis of Greek wines; implementation of Principal Component Analysis (PCA) for classification according to geographical origin Food Chemistry 73 2001 501 514
15. S. Kallithraka, A.A.A. Mohdaly, D. Makris, and P. Kefalas Determination of major anthocyanin pigments in Hellenic native grape varieties (Vitis vinifera sp.): Association with antiradical efficiency Food Composition and Analysis 18 2005 375 386
16. S. Kallithraka, E. Tsoutsouras, E. Tzourou, and P. Lanaridis Principal phenolic compounds in Greek red wines Food Chemistry 99 2006 784 793
17. S. Kallithraka, A. Mamalos, and D.P. Makris Differentiation of young red wines based on chemometrics of minor polyphenolic constituents Journal of Agricultural and Food Chemistry 55 2007 3233 3239
18. E. Koussisi, A. Paterson, and E. Cristovam Sensory discrimination of dry red wines from Greece Journal of Wine Research 13 2 2002 165 179
19. E. Koussisi, A. Paterson, and J.R. Piggot Sensory flavour discrimination of Greek dry red wines Journal of the Science of Food and Agriculture 83 2003 797 808
20. J.L. Landon, K. Weller, J.F. Harbertson, and C.F. Ross Chemical and sensory evaluation of astringency in Washington state red wines American Journal of Enology and Viticulture 59 2 2008 153 158
21. G. Luck, H. Liao, N.J. Murray, H.R. Grimmer, E.E. Warminski, and M.P. Williamson Polyphenols, astringency and proline-rich proteins Phytochemistry 37 1994 357 371
22. D.P. Makris, E. Psarra, S. Kallithraka, and P. Kefalas The effect of polyphenolic composition as related to antioxidant capacity in white wines Food Research International 36 2003 805 814
23. H. MacFie, N. Bratchell, K. Greenhoff, and V.V. Lloyd Designs to balance the effect of order of presentation and first-order carry-over effects in Hall tests Journal of Sensory Studies 4 1989 129 148
24. D.P. Makris, S. Kallithraka, and A. Mamalos Differentiation of young red wines based on cultivar and geographical origin with application of chemometrics of principal polyphenolic constituents Talanta 70 2006 1143 1152
25. M.D. Mercurioo, and P.A. Smith Tannin quantification in red grapes and wine: comparison of polysaccharide- and protein-based tannin precipitation techniques and their ability to model wine astringency Journal of Agricultural and Food Chemistry 56 2008 5528 5537
26. A.C. Noble Application of time-intensity procedures for the evaluation of taste and mouthfeel American Journal of Enology and Viticulture 46 1995 128 133
27. E. Psarra, D.P. Makris, S. Kallithraka, and P. Kefalas Evaluation of the antiradical and reducing properties of selected Greek white wines: Correlation with polyphenolic composition Journal of the Science of Food and Agriculture 82 2002 1014 1020
28. T.J. Seddon, and M.O. Downey Comparison of analytical methods for the determination of condensed tannins in grape skin Australian Journal of Grape and Wine Research 14 2008 54 61
29. J.M. Souquet, V. Cheynier, F. Brossaud, and M. Moutounet Polymeric proanthocyanidins from grape skins Phytochemistry 43 1996 509 512
30. S. Preys, G. Mazerolles, P. Courcoux, A. Samson, U. Fischer, and M. Hanafi Relationships between polyphenolic composition and some sensory properties in red wines using multiway analyses Analytical Chimica Acta 563 2006 126 136
31. S. Vidal, I.L. Francis, S. Guyot, N. Marnet, M. Kwiatkowski, and R. Gawel 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
32. S. Vidal, P. Courcoux, I.L. Francis, M. Kwiatkowski, R. Gawel, and P. Williams Use of an experimental desigh approach for evaluation of key components on mouth-feel perception Food Quality and Preference 15 2004 209 217