Contribution of low molecular weight phenols to bitter taste and mouthfeel properties in red wines

Food Chemistry

Volumn 154, Issue , 2014, Pages 187-198

  Gonzalo Diago, Ana ^a,b   Dizy, Marta ^a,b   Fernández Zurbano, Purificación ^a,b  

^a Ctra Burgos Km 6   (Spain)

^b UNIVERSITY OF LA RIOJA   (Spain)

Author keywords

Astringency; Bitter; Polyphenols; Sensory analysis; Wine

Indexed keywords

FLAVONOIDS; GEL PERMEATION CHROMATOGRAPHY; MOLECULAR WEIGHT; WINE;

ASTRINGENCY; BITTER; LOW MOLECULAR WEIGHT; LOW MOLECULAR WEIGHT COMPOUNDS; POLYPHENOLS; SENSORY ANALYSIS; SENSORY INTERACTIONS; SOLID-PHASE EXTRACTION;

PHENOLS;

ACID; ALCOHOL; ASTRINGENT AGENT; CARBOXYLIC ACID; COUTARIC ACID; PHENOL DERIVATIVE; PROANTHOCYANIDIN; RUTOSIDE; UNCLASSIFIED DRUG;

ACIDITY; ARTICLE; ASTRINGENCY; BITTER TASTE; GEL PERMEATION CHROMATOGRAPHY; MASS SPECTROMETRY; MOLECULAR WEIGHT; RED WINE; SOLID PHASE EXTRACTION; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY;

ASTRINGENCY; BITTER; POLYPHENOLS; SENSORY ANALYSIS; WINE;

ADULT; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FEMALE; HUMANS; MALE; MASS SPECTROMETRY; MIDDLE AGED; MOLECULAR WEIGHT; PHENOLS; TASTE; WINE; YOUNG ADULT;

EID: 84893073406     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.12.096     Document Type: Article

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