Mouthfeel perception of wine: Oral physiology, components and instrumental characterization

Trends in Food Science and Technology

Volumn 59, Issue , 2017, Pages 49-59

  Laguna, Laura ^a   Bartolomé, Begoña ^a   Moreno Arribas, M Victoria ^a  

^a INSTITUTE OF FOOD SCIENCE RESEARCH CIAL   (Spain)

Author keywords

Mouthfeel; Rheology; Saliva; Tribology; Wine

Indexed keywords

BODY FLUIDS; ELASTICITY; ETHANOL; GLYCEROL; PHYSIOLOGY; POLYSACCHARIDES; RHEOLOGY; SENSORY PERCEPTION; TRIBOLOGY; VISCOSITY;

BODY PERCEPTIONS; FUTURE TRENDS; INSTRUMENTAL TECHNIQUES; MECHANORECEPTORS; MOUTHFEEL; SALIVA; VISCOSITY INFLUENCE; WINE MATRIX;

WINE;

EID: 85000624430     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2016.10.011     Document Type: Review

References (103)

1. Amerine, M.A., Pangborn, E.B., Roessler, E.B., Principles of sensory evaluation of food. Food Science and Technology Monographs, 1965, 93–101.
2. ASTM, Standard definitions of terms relating to sensory evaluation of materials and products. 2004, American Society for Testing and Materials, Philadelphia 2004.
3. Baxter, N.J., Lilley, T.H., Haslam, E., Williamson, M.P., Multiple interactions between polyphenols and a salivary proline-rich protein repeat result in complexation and precipitation. Biochemistry 36:18 (1997), 5566–5577.
4. Becerra, L., Soares, R.V., Bruno, L.S., Siqueira, C.C., Oppenheim, F.G., Offner, G.D., et al. Patterns of secretion of mucins and non-mucin glycoproteins in human submandibular/sublingual secretion. Archives of Oral Biology 48:2 (2003), 147–154.
5. Bennick, A., Interaction of plant polyphenols with salivary proteins. Critical Reviews in Oral Biology and Medicine 13:2 (2002), 184–196.
6. Bongaerts, J.H.H., Rossetti, D., Stokes, J.R., The lubricating properties of human whole saliva. Tribology Letters 27:3 (2007), 277–287.
7. Bourne, M.C., Is rheology enough for food texture measurement?. Journal of Texture Studies 6:2 (1975), 259–262.
8. Bourne, M.C., Chapter 6-Viscosity measurement food texture and viscosity. 2nd ed., 2002, Academic Press, London, 235–256.
9. Breslin, P., Gilmore, M., Beauchamp, G., Green, B., Psychophysical evidence that oral astringency is a tactile sensation. Chemical Senses 18:4 (1993), 405–417.
10. Brossard, N., Cai, H., Osorio, F., Bordeu, E., Chen, J., “Oral” Tribological study on the astringency sensation of red wines. Journal of Texture Studies 47 (2016), 392–402.
11. Cala, O., Dufourc, E.J., Fouquet, E., Manigand, C., Laguerre, M., Pianet, I., The colloidal state of tannins impacts the nature of their interaction with proteins: The case of salivary proline-rich protein/procyanidins binding. Langmuir 28:50 (2012), 17410–17418.
12. Carpenter, G.H., Do transient receptor protein (TRP) channels play a role in oral astringency?. Journal of Texture Studies 44:5 (2013), 334–337.
13. Chen, J., Liu, Z., Prakash, S., Lubrication studies of fluid food using a simple experimental set up. Food Hydrocolloids 42 (2014), 100–105 Part 1.
14. Chen, J., Stokes, J.R., Rheology and tribology: Two distinctive regimes of food texture sensation. Trends in Food Science and Technology 25:1 (2012), 4–12.
15. Cliff, M.A., King, M.C., Schlosser, J., Anthocyanin, phenolic composition, colour measurement and sensory analysis of BC commercial red wines. Food Research International 40:1 (2007), 92–100.
16. Collins, L., Dawes, C., The surface area of the adult human mouth and thickness of the salivary film covering the teeth and oral mucosa. Journal of Dental Research 66:8 (1987), 1300–1302.
17. Danilova, V., Hellekant, G., Oral sensation of ethanol in a primate model III: Responses in the lingual branch of the trigeminal nerve of Macaca mulatta. Alcohol 26:1 (2002), 3–16.
18. Davies, G.A., Wantling, E., Stokes, J.R., The influence of beverages on the stimulation and viscoelasticity of saliva: Relationship to mouthfeel?. Food Hydrocolloids, 23(8), 2009.
19. De Wijk, R.A., Prinz, J.F., Mechanisms underlying the role of friction in oral texture. Journal of Texture Studies 37:4 (2006), 413–427.
20. DeMiglio, P., Pickering, G.J., Reynolds, A.G., Astringent sub-qualities elicited by red wine: The role of ethanol and pH. Paper presented at the proceedings of the international Bacchus to the future conference, St Catharines, Ontario, 2002.
21. Dickinson, M.E., Mann, A.B., Nanomechanics and morphology of salivary pellicle. Journal of Materials Research 21:08 (2006), 1996–2002.
22. Dinnella, C., Recchia, A., Tuorila, H., Monteleone, E., Individual astringency responsiveness affects the acceptance of phenol-rich foods. Appetite 56:3 (2011), 633–642.
23. Dinnella, C., Recchia, A., Vincenzi, S., Tuorila, H., Monteleone, E., Temporary modification of salivary protein profile and individual responses to repeated phenolic astringent stimuli. Chemical Senses 35:1 (2010), 75–85.
24. Dresselhuis, D., Dehoog, E., Cohenstuart, M., Vanaken, G., Application of oral tissue in tribological measurements in an emulsion perception context. Food Hydrocolloids 22:2 (2008), 323–335.
25. Etaio, I., Albisu, M., Ojeda, M., Gil, P.F., Salmerón, J., Elortondo, F.J.P., Sensory quality control for food certification: A case study on wine. Method development. Food Control 21:4 (2010), 533–541.
26. Ferrer-Gallego, R., Bras, N.F., Garcia-Estevez, I., Mateus, N., Rivas-Gonzalo, J.C., de Freitas, V., et al. Effect of flavonols on wine astringency and their interaction with human saliva. Food Chem 209 (2016), 358–364.
27. Ferrer-Gallego, R., Hernández-Hierro, J.M., Rivas-Gonzalo, J.C., Escribano-Bailón, M.T., Sensory evaluation of bitterness and astringency sub-qualities of wine phenolic compounds: Synergistic effect and modulation by aromas. Food Research International 62 (2014), 1100–1107.
28. Fontoin, H., Saucier, C., Teissedre, P.-L., 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 19:3 (2008), 286–291.
29. Freitas, V.D., Mateus, N., Structural features of procyanidin interactions with salivary proteins. Journal of Agricultural and Food Chemistry 49:2 (2001), 940–945.
30. de Freitas, V., Mateus, N., Protein/polyphenol interactions: Past and present contributions. Mechanisms of astringency perception. Current Organic Chemistry 16:6 (2012), 724–746.
31. García-Ruiz, A., Bartolomé, B., Martínez-Rodríguez, A.J., Pueyo, E., Martín-Álvarez, P.J., Moreno-Arribas, M., Potential of phenolic compounds for controlling lactic acid bacteria growth in wine. Food Control 19:9 (2008), 835–841.
32. Gawel, R., Red wine astringency: A review. Australian Journal of Grape and Wine Research 4:2 (1998), 74–95.
33. Gawel, R., Oberholster, A., Francis, I.L., A ‘Mouth-feel wheel’: Terminology for communicating the mouth-feel characteristics of red wine. Australian Journal of Grape and Wine Research 6:3 (2000), 203–207.
34. Gawel, R., Schulkin, A., Day, M., Barker, A., Smith, P.A., Interactions between phenolics, alcohol and acidity in determining the mouthfeel and bitterness of white wine. Wine and Viticulture Journal, 31(1), 2016, 30.
35. Gawel, R., Sluyter, S.V., Waters, E.J., The effects of ethanol and glycerol on the body and other sensory characteristics of Riesling wines. Australian Journal of Grape and Wine Research 13:1 (2007), 38–45.
36. Gawel, R., Waters, E.J., The effect of glycerol on the perceived viscosity of dry white table wine. Journal of Wine Research 19:2 (2008), 109–114.
37. Gibbins, H.L., Carpenter, G., Alternative mechanisms of astringency–what is the role of saliva?. Journal of Texture Studies 44:5 (2013), 364–375.
38. Gibbins, H.L., Proctor, G.B., Yakubov, G.E., Wilson, S., Carpenter, G.H., SIgA binding to mucosal surfaces is mediated by mucin-mucin interactions. PLoS One, 10(3), 2015, e0119677.
39. Green, B.G., The sensitivity of the tongue to ethanol. Annals of the New York Academy of Sciences 510:1 (1987), 315–317.
40. Green, B.G., Spatial and temporal factors in the perception of ethanol irritation on the tongue. Perception and Psychophysics 44:2 (1988), 108–116.
41. Green, B.G., Oral astringency: A tactile component of flavor. Acta Psychologica 84:1 (1993), 119–125.
42. Guinard, J.X., Pangborn, R.M., Lewis, M.J., Preliminary studies on acidity-astringency interactions in model solutions and wines. Journal of the Science of Food and Agriculture 37:8 (1986), 811–817.
43. Hahn Berg, I.C., Lindh, L., Arnebrant, T., Intraoral lubrication of PRP-1, statherin and mucin as studied by AFM. Biofouling 20:1 (2004), 65–70.
44. Hahn Berg, I.C., Rutland, M.W., Arnebrant, T., Lubricating properties of the initial salivary pellicle—an AFM study. Biofouling 19:6 (2003), 365–369.
45. Hand, A.R., Frank, M.E., Fundamentals of oral histology and physiology. 2014, John Wiley & Sons.
46. Hannig, M., Herzog, S., Willigeroth, S., Zimehl, R., Atomic force microscopy study of salivary pellicles formed on enamel and glass in vivo. Colloid and Polymer Science 279:5 (2001), 479–483.
47. Hanning, S.M., Yu, T., Jones, D.S., Andrews, G.P., Kieser, J.A., Medlicott, N.J., Lecithin-based emulsions for potential use as saliva substitutes in patients with xerostomia–viscoelastic properties. International Journal of Pharmaceutics 456:2 (2013), 560–568.
48. Harbertson, J.F., Kilmister, R.L., Kelm, M.A., Downey, M.O., Impact of condensed tannin size as individual and mixed polymers on bovine serum albumin precipitation. Food Chemistry 160 (2014), 16–21.
49. Harrington, R.J., The wine and food pairing process: Using culinary and sensory perspectives. Journal of Culinary Science and Technology 4:1 (2005), 101–112.
50. Haslams, E., Practical polypenolics: From structure to molecular recognition and physiological action. Haslams, E., (eds.), 1998, Cambridge University Press.
51. Herraez, J., Belda, R., Viscous synergy of pure monoalcohol mixtures in water and its relation to concentration. Journal of Solution Chemistry 33:2 (2004), 117–129.
52. Holway, A.H., Hurvich, L.M., Differential gustatory sensitivity to salt. The American Journal of Psychology 49:1 (1937), 37–48.
53. Horne, J., Hayes, J., Lawless, H.T., Turbidity as a measure of salivary protein reactions with astringent substances. Chemical Senses 27:7 (2002), 653–659, 10.1093/chemse/27.7.653.
54. Hufnagel, J.C., Hofmann, T., Orosensory-directed identification of astringent mouthfeel and bitter-tasting compounds in red wine. Journal of Agricultural and Food Chemistry 56:4 (2008), 1376–1386.
55. Jackson, R.S., Wine tasting: A professional handbook. 2009, Academic Press.
56. Jackson, R.S., Piggott, J., (eds.) Table wines: Sensory characteristics and sensory analysis, 2012, Wood Head Publishing.
57. Jacobs, R., Wu, C.H., Goossens, K., Van Loven, K., Van Hees, J., Van Steenberghe, D., Oral mucosal versus cutaneous sensory testing: A review of the literature. Journal of Oral Rehabilitation 29:10 (2002), 923–950.
58. Kallithraka, S., Bakker, J., Clifford, M.N., Effect of pH on astringency in model solutions and wines. Journal of Agricultural and Food Chemistry 45:6 (1997), 2211–2216.
59. Kallithraka, S., Bakker, J., Clifford, M.N., Interaction of (+)-catechin, (−)-epicatechin, procyanidin B2 and procyanidin C1 with pooled human saliva in vitro. Journal of the Science of Food and Agriculture 81:2 (2001), 261–268.
60. King, E.S., Heymann, H., The effect of reduced alcohol on the sensory profiles and consumer preferences of white wine. Journal of Sensory Studies 29:1 (2014), 33–42.
61. Košmerl, T., Abramovič, H., Klofutar, C., The rheological properties of Slovenian wines. Journal of Food Engineering 46:3 (2000), 165–171.
62. Kravchuk, O., Torley, P., Stokes, J.R., Food texture is only partly rheology. Food Materials Science and Engineering, 2012, 349–372.
63. Lawless, H.T., Heymann, H., Introduction sensory evaluation of food. 2010, Springer, 1–18.
64. Lee, C., Ismail, B., Vickers, Z.M., The role of salivary proteins in the mechanism of astringency. Journal of Food Science 77:4 (2012), C381–C387.
65. Lesschaeve, I., Noble, A.C., Polyphenols: Factors influencing their sensory properties and their effects on food and beverage preferences. American Journal of Clinical Nutrition 81:1 (2005), 330S–335S.
66. Lodén, M., Biophysical properties of dry atopic and normal skin with special reference to effects of skin care products. Acta Dermato-Venereologica Supplementum 192 (1994), 1–48.
67. Lubbers, S., Verret, C., Voilley, A., The effect of glycerol on the perceived aroma of a model wine and a white wine. LWT - Food Science and Technology 34:4 (2001), 262–265.
68. Ma, W., Guo, A., Zhang, Y., Wang, H., Liu, Y., Li, H., A review on astringency and bitterness perception of tannins in wine. Trends in Food Science and Technology 40:1 (2014), 6–19.
69. Meillon, S., Urbano, C., Schlich, P., Contribution of the Temporal Dominance of Sensations (TDS) method to the sensory description of subtle differences in partially dealcoholized red wines. Food Quality and Preference 20:7 (2009), 490–499.
70. Montealegre, R.R., Peces, R.R., Vozmediano, J.C., Gascueña, J.M., Romero, E.G., Phenolic compounds in skins and seeds of ten grape Vitis vinifera varieties grown in a warm climate. Journal of Food Composition and Analysis 19:6 (2006), 687–693.
71. Moreno-Arribas, V., Pueyo, E., Nieto, F.J., Martin-Alvarez, P.J., Polo, M.C., Influence of the polysaccharides and the nitrogen compounds on foaming properties of sparkling wines. Food Chemistry 70:3 (2000), 309–317.
72. Munoz-Gonzalez, C., Feron, G., Guichard, E., Rodriguez-Bencomo, J.J., Martin-Alvarez, P.J., Moreno-Arribas, M.V., et al. Understanding the role of saliva in aroma release from wine by using static and dynamic headspace conditions. Journal of Agriculture and Food Chemistry 62:33 (2014), 8274–8288, 10.1021/jf503503b.
73. Neogi, P., Tears-of-wine and related phenomena. Journal of Colloid and Interface Science 105:1 (1985), 94–101.
74. Neto, F.S., de Castilhos, M.B., Telis, V.R., Telis-Romero, J., Effect of ethanol, dry extract and reducing sugars on density and viscosity of Brazilian red wines. Journal of the Science of Food and Agriculture 95:7 (2015), 1421–1427.
75. Noble, A., Bursick, G., The contribution of glycerol to perceived viscosity and sweetness in white wine. American Journal of Enology and Viticulture 35:2 (1984), 110–112.
76. Nurgel, C., Pickering, G., Contribution of glycerol, ethanol and sugar to the perception of viscosity and density elicited by model white wines. Journal of Texture Studies 36:3 (2005), 303–323.
77. Oliver, W.C., Pharr, G.M., An improved technique for determining hardness and elastic modulus using load and displacement sensing indentation experiments. Journal of Materials Research 7:06 (1992), 1564–1583.
78. Orban, B.J., Bhaskar, S.N., Oral histology and embryology. 1980, Mostby Year Book, St. Louis, 3–4.
79. Pang, Z.H., Deeth, H., Prakash, S., Bansal, N., Development of rheological and sensory properties of combinations of milk proteins and gelling polysaccharides as potential gelatin replacements in the manufacture of stirred acid milk gels and yogurt. Journal of Food Engineering 169 (2016), 27–37.
80. Payne, C., Bowyer, P.K., Herderich, M., Bastian, S.E., Interaction of astringent grape seed procyanidins with oral epithelial cells. Food Chemistry 115:2 (2009), 551–557.
81. Pellerin, P., Doco, T., Vidal, S., Williams, P., Brillouet, J.M., Oneill, M.A., Structural characterization of red wine rhamnogalacturonan II. Carbohydrate Research 290:2 (1996), 183–197.
82. Pickering, G.J., Heatherbell, D., Vanhanen, L., Barnes, M., The effect of ethanol concentration on the temporal perception of viscosity and density in white wine. American Journal of Enology and Viticulture 49:3 (1998), 306–318.
83. Pickering, G.J., Simunkova, K., DiBattista, D., Intensity of taste and astringency sensations elicited by red wines is associated with sensitivity to PROP (6-n-propylthiouracil). Food Quality and Preference 15:2 (2004), 147–154.
84. Pineau, N., Schlich, P., Cordelle, S., Mathonnière, C., Issanchou, S., Imbert, A., et al. Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time–intensity. Food Quality and Preference 20:6 (2009), 450–455.
85. Pradal, C., Stokes, J.R., Oral tribology: Bridging the gap between physical measurements and sensory experience. Current Opinion in Food Science 9 (2016), 34–41.
86. Prinz, J., Lucas, P., Saliva tannin interactions. Journal of Oral Rehabilitation 27:11 (2000), 991–994.
87. Rao, M.A., Rheology of fluid, semisolid, and solid foods. 2014, Springer US, Boston, M.A.
88. Rinaldi, A., Gambuti, A., Moio, L., Precipitation of salivary proteins after the interaction with wine: The effect of ethanol, pH, fructose, and mannoproteins. Journal of Food Science 77:4 (2012), C485–C490, 10.1111/j.1750-3841.2012.02639.x.
89. Riou, V., Vernhet, A., Doco, T., Moutounet, M., Aggregation of grape seed tannins in model wine - effect of wine polysaccharides. Food Hydrocolloids 16:1 (2002), 17–23.
90. Ross, C.F., Sensory science at the human–machine interface. Trends in Food Science and Technology 20:2 (2009), 63–72.
91. Rossetti, D., Bongaerts, J., Wantling, E., Stokes, J., Williamson, A.-M., Astringency of tea catechins: More than an oral lubrication tactile percept. Food Hydrocolloids 23:7 (2009), 1984–1992.
92. Runnebaum, R.C., Boulton, R.B., Powell, R.L., Heymann, H., Key constituents affecting wine body - an exploratory study. Journal of Sensory Studies 26:1 (2011), 62–70.
93. Sajewicz, E., Effect of saliva viscosity on tribological behaviour of tooth enamel. Tribology International 42:2 (2009), 327–332.
94. Schmidtke, L.M., Blackman, J.W., Agboola, S.O., Production technologies for reduced alcoholic wines. Journal of Food Science 77:1 (2012), R25–R41.
95. Schwarz, B., Hofmann, T., Is there a direct relationship between oral astringency and human salivary protein binding?. European Food Research and Technology 227:6 (2008), 1693–1698.
96. Simon, S., Hall, W., Schiffman, S., Astringent-tasting compounds alter ion transport across isolated canine lingual epithelia. Pharmacology Biochemistry and Behavior 43:1 (1992), 271–283.
97. Upadhyay, R., Brossard, N., Chen, J., Mechanisms underlying astringency: Introduction to an oral tribology approach. Journal of Physics D: Applied Physics, 49(10), 2016, 104003.
98. van Aken, G.A., Modelling texture perception by soft epithelial surfaces. Soft Matter, 6(5), 2010, 826.
99. Venerus, D.C., Simavilla, D.N., Tears of wine: New insights on an old phenomenon. Scientific Reports, 5, 2015.
100. Vidal, S., Courcoux, P., Francis, L., Kwiatkowski, M., Gawel, R., Williams, P., et al. Use of an experimental design approach for evaluation of key wine components on mouth-feel perception. Food Quality and Preference 15:3 (2004), 209–217.
101. Villamor, R.R., Evans, M.A., Mattinson, D.S., Ross, C.F., Effects of ethanol, tannin and fructose on the headspace concentration and potential sensory significance of odorants in a model wine. Food Research International 50:1 (2013), 38–45.
102. Waters, E.J., Pellerin, P., Brillouet, J.M., A saccharomyces mannoprotein that protects wine from protein haze. Carbohydrate Polymers 23:3 (1994), 185–191.
103. Yanniotis, S., Kotseridis, G., Orfanidou, A., Petraki, A., Effect of ethanol, dry extract and glycerol on the viscosity of wine. Journal of Food Engineering 81:2 (2007), 399–403.