Effect of flavonols on wine astringency and their interaction with human saliva

Food Chemistry

Volumn 209, Issue , 2016, Pages 358-364

  Ferrer Gallego, Raúl ^a,b   Brás, Natércia F ^c   García Estévez, Ignacio ^b   Mateus, Nuno ^c   Rivas Gonzalo, Julián C ^b   De Freitas, Victor ^c   Escribano Bailón, M Teresa ^b  

^a VITEC Centre Tecnològic del Vi   (Spain)

^b UNIVERSITY OF SALAMANCA   (Spain)

^c UNIVERSITY OF PORTO   (Portugal)

Author keywords

Astringency; Flavonol; Fluorescence quenching; Human saliva; Molecular dynamic simulations; Wine

Indexed keywords

BODY FLUIDS; FLUORESCENCE QUENCHING; FLUORESCENCE SPECTROSCOPY; LIGHT SCATTERING; MOLECULAR DYNAMICS; PHENOLS; PROTEINS; WINE;

ASTRINGENCY; BIMOLECULAR QUENCHING CONSTANT; FLAVONOL; FLUORESCENCE SPECTRA; HUMAN SALIVA; HUMAN SALIVARY PROTEINS; PHENOLIC COMPOUNDS; SENSORY QUALITIES;

FLAVONOIDS;

FLAVONOL DERIVATIVE; ISOQUERCITRIN; SALIVA PROTEIN; ASTRINGENT AGENT; FLAVONOID; QUERCETIN 3'-O-GLUCOSIDE;

ANALYTIC METHOD; ARTICLE; ASTRINGENCY; BITTER TASTE; FLUORESCENCE; FLUORESCENCE SPECTROSCOPY; HUMAN; LIGHT SCATTERING; MOLECULAR DYNAMICS; MOLECULAR INTERACTION; PHOTON CORRELATION SPECTROSCOPY; PRINCIPAL COMPONENT ANALYSIS; PROTEIN INTERACTION; SALIVA; SENSORY ANALYSIS; SENSORY EVALUATION; WINE; ANALYSIS; CHEMISTRY; TASTE;

ASTRINGENTS; FLAVONOIDS; FLAVONOLS; HUMANS; MOLECULAR DYNAMICS SIMULATION; SALIVA; SALIVARY PROTEINS AND PEPTIDES; TASTE; WINE;

EID: 84992304889     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.04.091     Document Type: Article

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