1
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Yang H, Shen L, Li Y, Wu S, Zhang X, Yang X. Non-targeted metabolomic analysis reveals the mechanism of quality formation of citrus flower-green tea. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5807-5815. [PMID: 38380915 DOI: 10.1002/jsfa.13405] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Revised: 01/28/2024] [Accepted: 02/18/2024] [Indexed: 02/22/2024]
Abstract
BACKGROUND Citrus flower-green tea (CT) is a scented tea processed from green tea (GT) and fresh citrus flower, which is favored by consumers due to its potential health benefits and unique citrus flavor. This study evaluated the quality of CT and revealed the mechanism of its quality formation. RESULTS The CT had a significant citrus flavor and a good antioxidant activity, and its sensory quality was superior to that of GT. Headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) analysis revealed that the scenting process resulted in a significant increase of alkenes such as β-pinene, trans-β-ocimene, α-farnesene, isoterpinolene, and γ-terpinene, as well as a significant decrease of alcohols such as α-terpineol, l-menthol, and linalool in CT in comparison with GT. Liquid chromatography-tandem mass spectrometry (LC-MS/MS) analysis revealed that the levels of flavonoids (such as neohesperidin, hesperidin, tangeritin, hesperetin 5-O-glucoside, and nobiletin) and alkaloids (such as trigonelline and theobromine) in CT increased significantly after scenting process, while the levels of amino acids (such as valine and l-phenylalanine) and organic acids (such as ascorbic acid) decreased significantly. CONCLUSION These observations showed that the scenting process promoted the absorption of aroma from citrus flowers by GT and the changes in its non-volatile metabolites, leading to the formation of citrus flavor quality in CT. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Hui Yang
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, Huazhong Agricultural University, Wuhan, China
| | - Lan Shen
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, Huazhong Agricultural University, Wuhan, China
| | - Yuren Li
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, Huazhong Agricultural University, Wuhan, China
| | - Shenqun Wu
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, Huazhong Agricultural University, Wuhan, China
| | - Xiaoyu Zhang
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, Huazhong Agricultural University, Wuhan, China
| | - Xiaoping Yang
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, Huazhong Agricultural University, Wuhan, China
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2
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Pino-Ramos LL, Gómez-Plaza E, Olate-Olave VR, Laurie VF, Bautista-Ortín AB. Protein extracts from amaranth and quinoa as novel fining agents for red wines. Food Chem 2024; 448:139055. [PMID: 38554587 DOI: 10.1016/j.foodchem.2024.139055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Revised: 03/06/2024] [Accepted: 03/14/2024] [Indexed: 04/01/2024]
Abstract
Due to allergenic concerns, only pea, potato, and wheat proteins have been approved as alternatives for replacing animal-based fining agents in wines. In pursuit of other substitutes, this work aimed to determine the fining ability of amaranth (Amaranthus caudatus L.) proteins (AP) in red wine, compared to quinoa (Chenopodium quinoa Willd.) (QP) and a commercial pea protein. Phenolic and volatile composition, as well as color characteristics, were analyzed. AP was as effective as QP at decreasing condensed tannins, with AP at 50 g/hL being the most effective treatment (25.6% reduction). QP and AP produced a minor or no statistical change in the total anthocyanins and wine color intensity. They reduced the total ester concentration, but the total alcohols remained unchanged. The outcomes of AP and QP were similar, and sometimes better than the pea proteins, thus suggesting that they could be promising options for the development of novel fining agents.
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Affiliation(s)
- Liudis L Pino-Ramos
- Instituto de Investigación Interdisciplinaria, Universidad de Talca, 3460000 Talca, Chile
| | - Encarna Gómez-Plaza
- Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, 30100 Murcia, Spain
| | - Verónica R Olate-Olave
- Instituto de Investigación Interdisciplinaria, Universidad de Talca, 3460000 Talca, Chile
| | - V Felipe Laurie
- Laboratorio de enología, Departamento de Horticultura, Facultad de Ciencias Agrarias, Universidad de Talca, 3460000 Talca, Chile.
| | - Ana Belen Bautista-Ortín
- Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, 30100 Murcia, Spain.
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3
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Laitila JE, Salminen JP. Quantitative and qualitative composition of proanthocyanidins and other polyphenols in commercial red wines and their contribution to sensorially evaluated tannicity. Food Res Int 2024; 177:113867. [PMID: 38225134 DOI: 10.1016/j.foodres.2023.113867] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2023] [Revised: 12/04/2023] [Accepted: 12/14/2023] [Indexed: 01/17/2024]
Abstract
The analysis of proanthocyanidins (PA) in red wine has typically been conducted using few key methods, such as phloroglucinolysis or precipitation assays. Here, the content of PAs and other common polyphenol groups in commercial red wines were analyzed with a group-specific liquid chromatography-tandem mass spectrometry method. Besides concentrations, the method provides qualitative information about the detected compound groups in the form of two-dimensional (2D) chromatographic fingerprints. The 2D fingerprints of PAs have not been utilized in analysis of red wine before. For instance, 2D chromatographic fingerprints revealed that the complex PA compositions were qualitatively notably similar between many wine types, even when there were considerable differences in concentrations. Finally, 201 commercial red wines had been categorized as either tannic or medium tannic based on their sensorial evaluations. The content of PAs and three different groups of oligomeric adducts of malvidin glycosides and PAs were measured from these wines. The compositional features of the PAs and PA-malvidin glycoside adducts were more important than concentrations in explaining the perceived tannicity.
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Affiliation(s)
- Juuso Erik Laitila
- Natural Chemistry Research Group, Department of Chemistry, University of Turku, FI-20500, Turku, Finland.
| | - Juha-Pekka Salminen
- Natural Chemistry Research Group, Department of Chemistry, University of Turku, FI-20500, Turku, Finland.
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4
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Oyón-Ardoiz M, Manjón E, Escribano-Bailón MT, García-Estévez I. Supramolecular study of the interaction between mannoproteins from Torulaspora delbrueckii and flavanols. Food Chem 2024; 430:137044. [PMID: 37536068 DOI: 10.1016/j.foodchem.2023.137044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 07/02/2023] [Accepted: 07/26/2023] [Indexed: 08/05/2023]
Abstract
In this work, three mannoprotein extracts were obtained from T. delbrueckii by enzymatic and chemical treatments. The obtained mannoprotein extracts showed important differences in their molecular weight distribution and monosaccharide composition, although no significant differences were found in their protein content. In order to evaluate the possible influence of mannoprotein characteristics in the interaction with flavanols, mannoprotein-flavanol interactions were studied by HPLC-DAD-MS and ITC. The results obtained indicate that the mannoprotein extracts were able to precipitate flavanols to a different extent. Furthermore, the degree of flavanol precipitation seemed not to be related to the affinity of the interaction but to the type of intermolecular forces. In this sense, a higher proportion of hydrogen bonding could favor a greater crosslinking between aggregates promoting flavanol precipitation. This, in turn, could be related to the MP characteristics since the presence of β-glucan moieties might have an effect on the formation of hydrogen bonds.
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Affiliation(s)
- María Oyón-Ardoiz
- Department of Analytical Chemistry, Nutrition and Food Science, Universidad de Salamanca, Salamanca E37007, Spain.
| | - Elvira Manjón
- Department of Analytical Chemistry, Nutrition and Food Science, Universidad de Salamanca, Salamanca E37007, Spain.
| | | | - Ignacio García-Estévez
- Department of Analytical Chemistry, Nutrition and Food Science, Universidad de Salamanca, Salamanca E37007, Spain.
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5
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Galaz Torres C, Ricci A, Parpinello GP, Gambuti A, Rinaldi A, Moio L, Rolle L, Paissoni MA, Mattivi F, Perenzoni D, Arapitsas P, Marangon M, Mayr Marangon C, Slaghenaufi D, Ugliano M, Versari A. Multivariate prediction of Saliva Precipitation Index for relating selected chemical parameters of red wines to the sensory perception of astringency. Curr Res Food Sci 2023; 7:100626. [PMID: 38021261 PMCID: PMC10651451 DOI: 10.1016/j.crfs.2023.100626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Revised: 10/18/2023] [Accepted: 10/24/2023] [Indexed: 12/01/2023] Open
Abstract
Astringency is an essential sensory attribute of red wine closely related to the saliva precipitation upon contact with the wine. In this study a data matrix of 52 physico-chemical parameters was used to predict the Saliva Precipitation Index (SPI) in 110 Italian mono-varietal red wines using partial least squares regression (PLSr) with variable selection by Variable Importance for Projection (VIP) and the significance of regression coefficients. The final PLSr model, evaluated using a test data set, had 3 components and yielded an R2test of 0.630 and an RMSEtest of 0.994, with 19 independent variables whose regression coefficients were all significant at p < 0.05. Variables selected in the final model according to the decreasing magnitude of their absolute regression coefficient include the following: Procyanidin B1, Epicatechin terminal unit, Total aldehydes, Protein content, Vanillin assay, 520 nm, Polysaccharide content, Epigallocatechin PHL, Tartaric acid, Volatile acidity, Titratable acidity, Catechin terminal unit, Proanthocyanidin assay, pH, Tannin-Fe/Anthocyanin, Buffer capacity, Epigallocatechin PHL gallate, Catechin + epicatechin PHL, and Tannin-Fe. These results can be used to better understand the physico-chemical relationship underlying astringency in red wine.
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Affiliation(s)
| | - Arianna Ricci
- Department of Agricultural and Food Sciences, University of Bologna, Italy
| | | | - Angelita Gambuti
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Napoli Federico II, 83100, Avellino, Italy
| | - Alessandra Rinaldi
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Napoli Federico II, 83100, Avellino, Italy
| | - Luigi Moio
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Napoli Federico II, 83100, Avellino, Italy
| | - Luca Rolle
- Department of Agricultural, Forest and Food Sciences, University of Torino, 10095, Grugliasco, Italy
| | - Maria Alessandra Paissoni
- Department of Agricultural, Forest and Food Sciences, University of Torino, 10095, Grugliasco, Italy
| | - Fulvio Mattivi
- Metabolomic Unit, Research and Innovation Centre, Fondazione Edmund Mach, 38010, San Michele all’Adige, Italy
| | - Daniele Perenzoni
- Metabolomic Unit, Research and Innovation Centre, Fondazione Edmund Mach, 38010, San Michele all’Adige, Italy
| | - Panagiotis Arapitsas
- Metabolomic Unit, Research and Innovation Centre, Fondazione Edmund Mach, 38010, San Michele all’Adige, Italy
- Department of Wine, Vine and Beverage Sciences, School of Food Science, University of West Attica, Egaleo, 12243, Athens, Greece
| | - Matteo Marangon
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020, Legnaro, Italy
| | - Christine Mayr Marangon
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020, Legnaro, Italy
| | - Davide Slaghenaufi
- Department of Biotechnology, University of Verona, via della Pieve 70, San Pietro in Cariano, VR, Italy
| | - Maurizio Ugliano
- Department of Biotechnology, University of Verona, via della Pieve 70, San Pietro in Cariano, VR, Italy
| | - Andrea Versari
- Department of Agricultural and Food Sciences, University of Bologna, Italy
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6
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Feng J, Nieuwenhuizen N, Atkinson R, Wang W, Zeng J, Zheng H, Tao J. Comparative study of phenolic compounds reveals a positive relationship between astringency and the phenolic composition in table grape varieties. J Food Sci 2023; 88:447-461. [PMID: 36527319 DOI: 10.1111/1750-3841.16413] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 09/28/2022] [Accepted: 11/18/2022] [Indexed: 12/23/2022]
Abstract
Phenolic compounds and their derivatives play a major role in the intensity and characteristics of grape (Vitis vinifera) astringency. The present study investigated the relationship between phenolic composition and astringency of six commercial table grape varieties (two of each white-, red-, and black-skinned). Qualitative and quantitative liquid chromatography-mass spectrometry analysis was used to identify the variety-specific phenolic profiles in the skins and total astringency intensity was assessed and described by a trained sensory panel. Thirty phenolic compounds were identified among the six varieties. Principal component analysis of the phenolic profiles revealed that the intensity of astringency of grape skin was positively correlated with catechin, epicatechin, epicatechin-3-O-gallate, and proanthocyanidin dimers B1, B2, and B3. A further orthogonal partial least-squares discrimination analysis of these compounds showed that catechin was the substance most strongly and positively correlated (R = 0.904) with grape skin astringency. PRACTICAL APPLICATION: This study provided a better understanding of the relationships between phenolic composition and table grape astringency and highlighted a potential metabolic marker that could be used as a predictor for the complex astringency sensory attributes of table grape berries.
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Affiliation(s)
- Jiao Feng
- College of Horticulture, Nanjing Agricultural University, Nanjing, China
| | - Niels Nieuwenhuizen
- The New Zealand Institute for Plant and Food Research Ltd (PFR), Auckland, New Zealand
| | - Ross Atkinson
- The New Zealand Institute for Plant and Food Research Ltd (PFR), Auckland, New Zealand
| | - Wu Wang
- Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing, China
| | - Jingjue Zeng
- Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China
| | - Huan Zheng
- College of Horticulture, Nanjing Agricultural University, Nanjing, China
| | - Jianmin Tao
- College of Horticulture, Nanjing Agricultural University, Nanjing, China
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7
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Skin cell wall ripeness alters wine tannin profiles via modulating interaction with seed tannin during alcoholic fermentation. Food Res Int 2022; 162:111974. [DOI: 10.1016/j.foodres.2022.111974] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 08/03/2022] [Accepted: 09/21/2022] [Indexed: 11/23/2022]
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8
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Tu Q, Liu S, Li Y, Zhang L, Wang Z, Yuan C. The effects of regions and the wine aging periods on the condensed tannin profiles and the astringency perceptions of Cabernet Sauvignon wines. Food Chem X 2022; 15:100409. [PMID: 36211762 PMCID: PMC9532778 DOI: 10.1016/j.fochx.2022.100409] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Revised: 07/25/2022] [Accepted: 08/04/2022] [Indexed: 11/07/2022] Open
Abstract
Thirty-two commercial red wines of Cabernet Sauvignon produced in five continuous vintages (2015–2019) and collected from four production regions were statistically different for the analyzed condensed tannin profiles. Cabernet Sauvignon wines from four regions were rich in the (–)-epicatechin as the extension subunit. Condensed tannin profiles could be used to distinguish some of the production region, but the different vintage samples were not well differentiated. A negative correlation of ageing periods and condensed tannin concentration of Cabernet Sauvignon wines was observed.
This study sought to determine the effects of wine-producing regions and aging periods on the astringency and chemistry of condensed tannins of Cabernet Sauvignon dry red wines. A wine quality study was performed with 5 vintages of 32 Cabernet Sauvignon wines produced in four Chinese wine-producing regions, Hebei (H), Xinjiang (X), Inner Mongolia (NM), and Ningxia (NX). Condensed tannin profiles were assessed by high-performance liquid chromatography coupled with a diode array detector (HPLC-DAD). The (–)-epicatechin as the terminal subunit (tEC) is the major differential component between regions. Correlation analysis revealed that condensed tannin concentration and composition significantly affected the sensory evaluation of astringency. Condensed tannin concentrations were significantly and negatively correlated with wine aging periods. However, no significant correlation was found between aging periods and condensed tannin subunits (as mole%) composition. The current findings enhance the understanding of condensed tannins' chemical and astringency characteristics in Cabernet Sauvignon wines.
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9
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Wang Z, Yang J, Ren Y, Yuan C, Wang Z. The effects of the grape varieties and the wine aging periods on the tannin profiles and the astringency perceptions of wines. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01355-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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10
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Duan B, Chen G, Jin X, Chang W, Lan T, Zhao Y, Sun X, Liu X. Prediction of tannin profile in grape (Vitis vinifera L.) skins during berry maturation using a rapid mechanical puncture approach. Food Chem 2022; 385:132666. [PMID: 35287102 DOI: 10.1016/j.foodchem.2022.132666] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 02/04/2022] [Accepted: 03/07/2022] [Indexed: 11/04/2022]
Abstract
Tannin structure and composition are variable during grape maturation, and crucially determine perceived astringency, body structure and aging capacity of red wines. This study investigated the evolution of condensed tannins (CTs) in grape skins as maturation progressed and the feasibility of using a rapid mechanical puncture approach for assessing the CTs profile. The results showed that the mean degree of polymerization (mDP), molecular mass (MM), and proportions of (-)-epigallocatechin in extension subunits (EGC_ext) and (-)-epicatechin-3-O-gallate in terminal subunits (ECG_term) of skins increased during grape maturation, while CTs content and the proportion of (-)-epicatechin-3-O-gallate in extension subunits decreased. The predictive models built by random forest for CTs content based on skin weight, mDP, MM_subunit, EGC_ext, and ECG_term obtained good results with high squared correlation coefficients of prediction and calibration (R2_P > 0.85 and R2_C ≈ 0.95). In addition, the classifications of CTs characteristics obtained from ripe and unripe samples were observed in different principal component spaces. This study indicated that the mechanical properties were useful for predicting skin CTs profile, estimating tannin maturity stages, and providing information for optimal harvesting and winemaking protocols.
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Affiliation(s)
- Bingbing Duan
- College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China.
| | - Guoqiao Chen
- College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Xiaoduo Jin
- College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Wei Chang
- College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Tian Lan
- College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China.
| | - Yimei Zhao
- College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China; Department of Brewing Engineering, Moutai College, Renhuai 564507, Guizhou, China
| | - Xiangyu Sun
- College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China; Shaanxi Key Laboratory of Wine, Yangling 712100, Shaanxi, China.
| | - Xu Liu
- College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China; Shaanxi Key Laboratory of Wine, Yangling 712100, Shaanxi, China; Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yinchuan, China.
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11
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Araujo LD, Parr WV, Grose C, Hedderley D, Masters O, Kilmartin PA, Valentin D. In-mouth attributes driving perceived quality of Pinot noir wines: Sensory and chemical characterisation. Food Res Int 2021; 149:110665. [PMID: 34600667 DOI: 10.1016/j.foodres.2021.110665] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2021] [Revised: 07/20/2021] [Accepted: 08/23/2021] [Indexed: 11/18/2022]
Abstract
We investigated perception of mouthfeel in Pinot noir wines and its physicochemical determinants. Seventeen wine professionals judged 18 Pinot noir wines via two tasting tasks, Descriptive Rating and Directed Sorting, the latter based on perception of in-mouth attributes. Selected chemical measures of the same 18 wines were determined. Sensory results demonstrated that mouthfeel attributes driving high quality were smoothness/silky/velvety, volume/fullness/roundness, overall body, and viscosity/mouth-coating, while the taste of bitterness and perceived tannin harshness drove low quality judgments. Perceived astringency and expressions of tannin (e.g., soft; harsh; fine) drove sorting behaviour of participants. Partial least squares regression (PLSR) was used to associate perceived in-mouth phenomena and chemical composition. The phenolic profile, in particular tannin concentration and structure, was the most important predictor of astringency and its sub-components. These results have important implications for wine producers aiming to enhance perceived quality in their Pinot noir wines.
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Affiliation(s)
| | - Wendy V Parr
- AGLS Faculty, Lincoln University, Christchurch, New Zealand.
| | - Claire Grose
- Institute of Plant and Food Research, Marlborough, New Zealand
| | - Duncan Hedderley
- Institute of Plant and Food Research, Palmerston North, New Zealand
| | - Oliver Masters
- Tripwire Wine Consulting Ltd. & Misha's Vineyard, Central Otago, New Zealand
| | - Paul A Kilmartin
- School of Chemical Sciences, The University of Auckland, New Zealand
| | - Dominique Valentin
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, F-21000 Dijon, France
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12
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Ma X, Yang W, Kallio H, Yang B. Health promoting properties and sensory characteristics of phytochemicals in berries and leaves of sea buckthorn ( Hippophaë rhamnoides). Crit Rev Food Sci Nutr 2021; 62:3798-3816. [PMID: 33412908 DOI: 10.1080/10408398.2020.1869921] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Sea buckthorn (Hippophaë rhamnoides L., SB), as a multi-functional plant, is widely grown in Asia, Europe and Canada. The berries and leaves of SB contain a diverse array of health-supporting phytochemicals, which are also related to the sensory qualities of berry and berry products. This review summarizes the biologically active key-compounds of the berries and leaves of SB, their health-promoting effects, as well as the contributions to the sensory quality of the berries. The target compounds consist of sugars, sugar derivatives, organic acids, phenolic compounds and lipophilic compounds (mainly carotenoids and tocopherols), which play an important role in anti-inflammatory and antioxidant functions, as well as in metabolic health. In addition, these compounds contribute to the orosensory qualities of SB berries, which are closely related to consumer acceptance and preference of the products. Studies regarding the bioavailability of the compounds and the influence of the processing conditions are also part of this review. Finally, the role of the sensory properties is emphasized in the development of SB products to increase utilization of the berry as a common meal component and to obtain value-added products to support human health.
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Affiliation(s)
- Xueying Ma
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, Finland
| | - Wei Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, Finland
| | - Heikki Kallio
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, Finland
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, Finland.,Shanxi Center for Testing of Functional Agro-Products, Shanxi Agricultural University, Taiyuan, China
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13
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Huang R, Xu C. An overview of the perception and mitigation of astringency associated with phenolic compounds. Compr Rev Food Sci Food Saf 2020; 20:1036-1074. [PMID: 33340236 DOI: 10.1111/1541-4337.12679] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2020] [Revised: 11/07/2020] [Accepted: 11/12/2020] [Indexed: 12/21/2022]
Abstract
Astringency, as a kind of puckering, drying, or rough sensation, is widely perceived from natural foods, especially plants rich in phenolic compounds. Although the interaction and precipitation of salivary proteins by phenolic compounds was often believed as the major mechanism of astringency, a definitive theory about astringency is still lacking due to the complex oral sensations. The interaction with oral epithelial cells and the activation of trigeminal chemoreceptors and mechanoreceptors also shed light on some of the phenolic astringency mechanisms, which complement the insufficient mechanism of interaction with salivary proteins. Since phenolic compounds with different types and structures show different astringency thresholds in a certain regularity, there might be some relationships between the phenolic structures and perceived astringency. On the other hand, novel approaches to reducing the unfavorable perception of phenolic astringency have been increasingly emerging; however, the according summary is still sparse. Therefore, this review aims to: (a) illustrate the possible mechanisms of astringency elicited by phenolic compounds, (b) reveal the possible relationships between phenolic structures and perception of astringency, and (c) summarize the emerging mitigation approaches to astringency triggered by phenolic compounds. This comprehensive review would be of great value to both the understanding of phenolic astringency and the finding of appropriate mitigation approaches to phenolic astringency in future research.
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Affiliation(s)
- Rui Huang
- The Food Processing Center, Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska
| | - Changmou Xu
- The Food Processing Center, Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska
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14
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Río Segade S, Bautista-Ortín AB, Paissoni MA, Giacosa S, Gerbi V, Rolle L, Gómez-Plaza E. Changes in Skin Flavanol Composition as a Response to Ozone-Induced Stress during Postharvest Dehydration of Red Wine Grapes with Different Phenolic Profiles. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13439-13449. [PMID: 32975414 PMCID: PMC8015211 DOI: 10.1021/acs.jafc.0c04081] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Revised: 09/08/2020] [Accepted: 09/25/2020] [Indexed: 06/11/2023]
Abstract
In this study, the combined effect of partial postharvest dehydration and long-term ozone treatment was evaluated at 10 and 20% weight loss as a strategy to induce compositional changes in grape skin flavanols. Two separate trials were carried out in thermohygrometric-controlled chambers at 20 °C and 70% relative humidity. The first trial was conducted under an ozone-enriched atmosphere at 30 μL/L, whereas the second trial was performed under an air atmosphere as a control. Two red wine grape varieties were studied, Barbera and Nebbiolo (Vitis vinifera L.), for their different phenolic composition. Berry skin flavanol composition was determined by high-performance liquid chromatography after phloroglucinolysis and size-exclusion chromatography. The results showed that dehydration and ozone effects were variety-dependent. In Barbera skins, being characterized by lower proanthocyanidin contents, the two effects were significant and their combination showed interesting advantages related to lower proanthocyanidin loss as well as higher prodelphinidin and lower galloylation percentages. In Nebbiolo, skin flavanol composition was barely affected.
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Affiliation(s)
- Susana Río Segade
- Dipartimento
di Scienze Agrarie, Forestali e Alimentari, Università di Torino, Largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy
| | - Ana Belén Bautista-Ortín
- Department
of Food Science and Technology, Faculty of Veterinary, University of Murcia, 30071 Murcia, Spain
| | - Maria Alessandra Paissoni
- Dipartimento
di Scienze Agrarie, Forestali e Alimentari, Università di Torino, Largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy
| | - Simone Giacosa
- Dipartimento
di Scienze Agrarie, Forestali e Alimentari, Università di Torino, Largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy
| | - Vincenzo Gerbi
- Dipartimento
di Scienze Agrarie, Forestali e Alimentari, Università di Torino, Largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy
| | - Luca Rolle
- Dipartimento
di Scienze Agrarie, Forestali e Alimentari, Università di Torino, Largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy
| | - Encarna Gómez-Plaza
- Department
of Food Science and Technology, Faculty of Veterinary, University of Murcia, 30071 Murcia, Spain
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15
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Discrimination of five Greek red grape varieties according to the anthocyanin and proanthocyanidin profiles of their skins and seeds. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103547] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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16
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Zhang L, Cao QQ, Granato D, Xu YQ, Ho CT. Association between chemistry and taste of tea: A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.05.015] [Citation(s) in RCA: 101] [Impact Index Per Article: 25.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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17
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Metabolomics combined with proteomics provides a novel interpretation of the changes in nonvolatile compounds during white tea processing. Food Chem 2020; 332:127412. [PMID: 32623128 DOI: 10.1016/j.foodchem.2020.127412] [Citation(s) in RCA: 78] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2020] [Revised: 06/16/2020] [Accepted: 06/22/2020] [Indexed: 02/01/2023]
Abstract
In this study, metabolomics and proteomics were employed to investigate the change mechanism of nonvolatile compounds during white tea processing. A total of 99 nonvolatile compounds were identified, among which the contents of 13 free amino acids, caffeine, theaflavins, 7 nucleosides and nucleotides, and 5 flavone glycosides increased significantly, while the contents of theanine, catechins, theasinesins, 3 proanthocyanidins, and phenolic acids decreased significantly during the withering period. The results of proteomics indicated that the degradation of proteins accounted for the increase in free amino acid levels; the weakened biosynthesis, in addition to oxidation, also contributed to the decrease in flavonoid levels; the degradation of ribonucleic acids contributed to the increase in nucleoside and nucleotide levels during the withering period. In addition, the drying process was found to slightly promote the formation of white tea taste. Our study provides a novel characterization of white tea taste formation during processing.
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18
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Wei X, Ju Y, Ma T, Zhang J, Fang Y, Sun X. New perspectives on the biosynthesis, transportation, astringency perception and detection methods of grape proanthocyanidins. Crit Rev Food Sci Nutr 2020; 61:2372-2398. [PMID: 32551848 DOI: 10.1080/10408398.2020.1777527] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
Proanthocyanidins (PAs) are important secondary metabolites crucial for the quality of grape berry and wine. Despite important advances in our understanding of the structural and regulatory genes involved in the PAs biosynthesis pathway, our knowledge about the details of biosynthetic and regulatory networks, especially the mechanism of polymerization and transportation remains limited. We provided an overview of the latest discoveries related to the mechanisms of grape PAs structure, astringency properties, detection methods, biosynthesis and transportation. We also summarized the environmental influencing factors of PAs synthesis in grape. Future trends were discussed.
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Affiliation(s)
- Xiaofeng Wei
- College of Enology, College of Food Science and Engineering, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China
| | - Yanlun Ju
- College of Enology, College of Food Science and Engineering, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China
| | - Tingting Ma
- College of Enology, College of Food Science and Engineering, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China
| | | | - Yulin Fang
- College of Enology, College of Food Science and Engineering, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China
| | - Xiangyu Sun
- College of Enology, College of Food Science and Engineering, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China
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19
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Lisjak K, Lelova Z, Žigon U, Bolta ŠV, Teissedre P, Vanzo A. Effect of extraction time on content, composition and sensory perception of proanthocyanidins in wine-like medium and during industrial fermentation of Cabernet Sauvignon. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1887-1896. [PMID: 31821559 PMCID: PMC7079243 DOI: 10.1002/jsfa.10189] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/30/2019] [Revised: 11/12/2019] [Accepted: 12/06/2019] [Indexed: 06/08/2023]
Abstract
BACKGROUND The research objectives focused on the extraction of grape tannins during extended maceration. Skins and seeds were extracted separately in a wine-like medium. In parallel, the same grapes were fermented in industrial tanks. The content and structural characteristics of extractable proanthocyanidins (PAs) were determined spectrophotometrically and using UHPLC-DAD-MS/MS, respectively. Skin, seed extracts and fermented wines were characterized in chemical and sensorial terms after different extraction durations. RESULTS The extraction of high molecular-weight PAs (HMWPs) from seeds increased for up to 20 days, whereas low molecular-weight PAs (LMWPs) reached a plateau earlier. The extraction of HMWPs and LMWPs from skins reached a maximum at the first sampling. Sensory evaluation confirmed greater astringency and bitterness of seed extracts with increasing time. Neither seed nor skin extracts differed statistically in terms of the mean degree of polymerization (mDP) and percentage of galloylation (%G) on different extraction days (except for seeds at the first sampling). During industrial maceration, HMWPs and LMWPs increased up to 12.7% alcohol (9 days of maceration); thereafter, the increase was not significant, whereas the mDP, %G and percentage of prodelphinidins did not significantly change after 11.4% alcohol. There were positive correlations with the wine astringency and PA content. CONCLUSION Looking at both simulated and industrial maceration, it can be concluded that, with a longer maceration time, the increase in HMWP content was more evident than PA structural changes. The increasing content of tannins from seeds played an important role in the greater astringency and bitterness of Cabernet Sauvignon macerated at length. © 2019 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Klemen Lisjak
- Department of Fruit Growing, Viticulture and Oenology and Central LaboratoryAgricultural Institute of SloveniaLjubljanaSlovenia
| | | | | | - Špela Velikonja Bolta
- Department of Fruit Growing, Viticulture and Oenology and Central LaboratoryAgricultural Institute of SloveniaLjubljanaSlovenia
| | | | - Andreja Vanzo
- Department of Fruit Growing, Viticulture and Oenology and Central LaboratoryAgricultural Institute of SloveniaLjubljanaSlovenia
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20
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Preference for and sensitivity to flavanol mean degree of polymerization in model wines is correlated with body composition. Appetite 2020; 144:104442. [DOI: 10.1016/j.appet.2019.104442] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2018] [Revised: 08/19/2019] [Accepted: 09/04/2019] [Indexed: 12/20/2022]
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21
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Reis A, Soares S, Sousa CF, Dias R, Gameiro P, Soares S, de Freitas V. Interaction of polyphenols with model membranes: Putative implications to mouthfeel perception. BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES 2019; 1862:183133. [PMID: 31785236 DOI: 10.1016/j.bbamem.2019.183133] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/04/2019] [Revised: 10/16/2019] [Accepted: 11/11/2019] [Indexed: 02/07/2023]
Abstract
Food polyphenols in fruits juices, tea, coffee, wine and beer confer sensory properties such as colour, astringency and bitterness. The development of functional healthy drinks without the unpleasant sensory feeling is boosting research for a clearer understanding on the interactions of polyphenols within the oral mucosa. In this study we investigated the interaction of astringent polyphenols, namely ECG, EGCG, procyanidin B4 and PGG, with lipids in model membranes by spectroscopic techniques. The membrane model was built varying the cholesterol content to mimic mouth regions and experiments were conducted at pH 5 to mimic the pH drop at the moment of beverage (e.g. green tea, red wine) intake. Fluorescence quenching results conducted on LUVs with cholesterol molar fractions ranging between 0.34 < χchol < 0.74 and similar size distributions (122.9 ± 3.7 nm) showed that interaction of polyphenols is structure- and concentration-dependent. Also, the decrease of partition constants (Kp) with increasing cholesterol content (χchol) suggest that the affinity of polyphenols is weaker in cholesterol-rich liposomes. STD results revealed that the interaction of EGCG and PGG with membrane lipids involved mainly galloyl residues. Overall, spectroscopic data show that polyphenols interact to higher extent with more polar regions found in buccal, flour of the mouth and gingiva regions than with more hydrophobic regions located in the palate and tongue supporting that lipid microenvironments play a role in oral sensory perception.
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Affiliation(s)
- Ana Reis
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal.
| | - Sónia Soares
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal
| | - Carla F Sousa
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal
| | - Ricardo Dias
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal
| | - Paula Gameiro
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal
| | - Susana Soares
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal
| | - Victor de Freitas
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal
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22
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Błaszak M, Nowak A, Lachowicz S, Migdał W, Ochmian I. E-Beam Irradiation and Ozonation as an Alternative to the Sulphuric Method of Wine Preservation. Molecules 2019; 24:E3406. [PMID: 31546827 PMCID: PMC6766795 DOI: 10.3390/molecules24183406] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2019] [Revised: 09/16/2019] [Accepted: 09/18/2019] [Indexed: 01/07/2023] Open
Abstract
Potassium metabisulphite is usually used for microbial stabilization in the process of vinification and wine preservation, but it is considered to be allergenic. The objective of the present study was to assess the efficiency of ozonation and ionizing radiation as alternatives to wine sulphurization. The efficiency of yeast removal and the retention of the chemical quality of wine were evaluated. Wine was subjected to 60 min of ozonation, and radiation doses were set at 1-10 kGy. Moreover, a combination of ozonation and ionizing radiation treatment was used. The ozonation of wine did not produce the expected results. That is, it did not limit the number of yeast cells. From the sixth minute, a significant deterioration in the taste and the color of the wine was found. Ionizing radiation at a dose of 1 kGy reduced the yeast count by 95.5%, and a reduction of 99.9% was seen after the application of 2.5 kGy. Moreover, these doses did not have a significant effect on the organoleptic properties or the chemical composition of wine. The total amount of polyphenols reduced from the maximum of 1127.15 to 1023.73 mg at the dose of 5 kGy. Radiation is widely used to preserve food products. Its use for finished wine preservation may be an alternative to sulphurization.
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Affiliation(s)
- Magdalena Błaszak
- Department of Chemistry, Microbiology and Environmental Biotechnology, West Pomeranian University of Technology in Szczecin, Słowackiego 17 Street, 71-434 Szczecin, Poland.
| | - Agata Nowak
- Department of Chemistry, Microbiology and Environmental Biotechnology, West Pomeranian University of Technology in Szczecin, Słowackiego 17 Street, 71-434 Szczecin, Poland.
| | - Sabina Lachowicz
- Department of Fermentation and Cereals Technology, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37 Street, 51-630 Wrocław, Poland.
| | - Wojciech Migdał
- Institute of Nuclear Chemistry and Technology, 16 Dorodna Street, 03-195 Warsaw, Poland.
| | - Ireneusz Ochmian
- Department of Horticulture, West Pomeranian University of Technology in Szczecin, Słowackiego 17 Street, 71-434 Szczecin, Poland.
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23
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Compositional characterization study on high -molecular -mass polymeric polyphenols in red wines by chemical degradation. Food Res Int 2019; 123:440-449. [DOI: 10.1016/j.foodres.2019.04.056] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2019] [Revised: 04/17/2019] [Accepted: 04/23/2019] [Indexed: 12/25/2022]
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24
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Basalekou M, Kyraleou M, Pappas C, Tarantilis P, Kotseridis Y, Kallithraka S. Proanthocyanidin content as an astringency estimation tool and maturation index in red and white winemaking technology. Food Chem 2019; 299:125135. [PMID: 31302431 DOI: 10.1016/j.foodchem.2019.125135] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2019] [Revised: 07/04/2019] [Accepted: 07/05/2019] [Indexed: 11/16/2022]
Abstract
Selecting the appropriate type of barrel for wine maturation but also deciding on the optimum maturation length, is a challenge for winemakers. As different types of barrel woods emerge, it is of great importance for a guideline to be established, which could facilitate winemaking decisions. Since the sensory perception of the finished wine, and particularly the intensity of astringency, is a decisive factor for the quality of a barrel-aged wine, in this experiment, the structural characteristics of wine proanthocyanidins were determined and their correlation with astringency was established. According to the results obtained, the proanthocyanidin content and the type of subunit that is dominant in tannin chains could be used to construct an astringency estimation model. The findings could provide winemakers with a useful tool when deciding how long to mature a specific type of wine in a specific wood container without making it appear coarse and astringent.
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Affiliation(s)
- Marianthi Basalekou
- Department of Food Science & Human Nutrition, Laboratory of Oenology, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Maria Kyraleou
- Department of Food Science & Human Nutrition, Laboratory of Oenology, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Christos Pappas
- Department of Food Science & Human Nutrition, Laboratory of General Chemistry, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Petros Tarantilis
- Department of Food Science & Human Nutrition, Laboratory of General Chemistry, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Yorgos Kotseridis
- Department of Food Science & Human Nutrition, Laboratory of Oenology, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Stamatina Kallithraka
- Department of Food Science & Human Nutrition, Laboratory of Oenology, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece.
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25
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Oxygen exposure during red wine fermentation modifies tannin reactivity with poly-l-proline. Food Chem 2019; 297:124923. [PMID: 31253258 DOI: 10.1016/j.foodchem.2019.05.197] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2019] [Revised: 05/29/2019] [Accepted: 05/29/2019] [Indexed: 11/22/2022]
Abstract
Red wines injected with nitrogen or oxygen during fermentation were used to identify the effect of gas exposure on tannin structure and reactivity with poly-l-proline. Tannin was purified from wine after fermentation and after three years of bottle storage. Tannin from nitrogen-treated wine had a lower percentage of galloylation and were less pigmented than tannin from oxygen-exposed wine. Self-aggregation of tannin was measured by nanoparticle tracking analysis and a larger particle size was observed for the oxidized treatment. The interaction of tannin and poly-l-proline was measured by isothermal titration calorimetry, and involved more hydrogen bonding than hydrophobic interactions in the case of nitrogen-treated wine tannin. Conversely, oxidized tannin was more hydrophobic and the association with poly-l-proline was entropy-driven due to a change of solvation. The results show meaningful changes in the structure and reactivity of tannin as a result of oxygen exposure during fermentation, which may impact astringency perception.
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26
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Cid A, Moldes OA, Mejuto JC, Simal-Gandara J. Interaction of Caffeic Acid with SDS Micellar Aggregates. Molecules 2019; 24:molecules24071204. [PMID: 30934775 PMCID: PMC6479452 DOI: 10.3390/molecules24071204] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2019] [Revised: 03/22/2019] [Accepted: 03/25/2019] [Indexed: 11/16/2022] Open
Abstract
Micellar systems consisting of a surfactant and an additive such as an organic salt or an acid usually self-organize as a series of worm-like micelles that ultimately form a micellar network. The nature of the additive influences micellar structure and properties such as aggregate lifetime. For ionic surfactants such as sodium dodecyl sulfate (SDS), CMC decreases with increasing temperature to a minimum in the low-temperature region beyond which it exhibits the opposite trend. The presence of additives in a surfactant micellar system also modifies monomer interactions in aggregates, thereby altering CMC and conductance. Because the standard deviation of β was always lower than 10%, its slight decrease with increasing temperature was not significant. However, the absolute value of Gibbs free enthalpy, a thermodynamic potential that can be used to calculate the maximum of reversible work, increased with increasing temperature and caffeic acid concentration. Micellization in the presence of caffeic acid was an endothermic process, which was entropically controlled. The enthalpy and enthropy positive values resulted from melting of "icebergs" or "flickering clusters" around the surfactant, leading to increased packing of hydrocarbon chains within the micellar core in a non-random manner. This can be possibly explained by caffeic acid governing the 3D matrix structure of water around the micellar aggregates. The fact that both enthalpy and entropy were positive testifies to the importance of hydrophobic interactions as a major driving force for micellization. Micellar systems allow the service life of some products to be extended without the need to increase the amounts of post-harvest storage preservatives used. If a surfactant is not an allowed ingredient or food additive, carefully washing it off before the product is consumed can avoid any associated risks. In this work, we examined the influence of temperature and SDS concentration on the properties of SDS⁻caffeic acid micellar systems. Micellar properties can be modified with various additives to develop new uses for micelles. This allows smaller amounts of additives to be used without detracting from their benefits.
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Affiliation(s)
- Antonio Cid
- Physical Chemistry Department, Faculty of Sciences, University of Vigo, 32004 Ourense, Spain.
- LAQV-UCIBIO, REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnología, Universidade NOVA de Lisboa, 2829-516 Caparica, Portugal.
| | - Oscar A Moldes
- Physical Chemistry Department, Faculty of Sciences, University of Vigo, 32004 Ourense, Spain.
| | - Juan C Mejuto
- Physical Chemistry Department, Faculty of Sciences, University of Vigo, 32004 Ourense, Spain.
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004 Ourense, Spain.
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27
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Ma ZH, Li WF, Mao J, Li W, Zuo CW, Zhao X, Dawuda MM, Shi XY, Chen BH. Synthesis of light-inducible and light-independent anthocyanins regulated by specific genes in grape 'Marselan' ( V. vinifera L.). PeerJ 2019; 7:e6521. [PMID: 30842905 PMCID: PMC6398381 DOI: 10.7717/peerj.6521] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2018] [Accepted: 01/24/2019] [Indexed: 11/27/2022] Open
Abstract
Anthocyanin is an important parameter for evaluating the quality of wine grapes. However, the effects of different light intensities on anthocyanin synthesis in grape berry skin and its regulation mechanisms are still unclear. In this experiment, clusters of wine grape cv. ‘Marselan’ were bagged using fruit bags with different light transmittance of 50%, 15%, 5%, and 0, designated as treatment A, B, C and D, respectively. Fruits that were not bagged were used as the control, designated as CK. The anthocyanin composition and concentration, as well as gene expression profiles in the berry skin were determined. The results showed that the degree of coloration of the berry skin reduced with the decrease of the light transmittance, and the veraison was postponed for 10 days in D when compared with the CK. Total anthocyanin concentration in the berry skin treated with D decreased by 51.50% compared with CK at the harvest stage. A total of 24 and 21 anthocyanins were detected in CK and D, respectively. Among them, Malvidin-3-O-coumaroylglucoside (trans), which showed a significant positive correlation with the total concentration of anthocyanins at the harvest stage (r = 0.775) and was not detected in D, was presumed to be light-induced anthocyanin. Other anthocyanins which were both synthesized in CK and D were considered to be light-independent anthocyanins. Among them, Malvidin-3-O-coumaroylglucoside (cis) and Malvidin-3-O-acetylglucoside were typical representatives. Remarkably, the synthesis of light-inducible anthocyanins and light-independent anthocyanins were regulated by different candidate structural genes involved in flavonoid biosynthesis pathway and members of MYB and bHLH transcription factors.
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Affiliation(s)
- Zong-Huan Ma
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Wen-Fang Li
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Juan Mao
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Wei Li
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Cun-Wu Zuo
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Xin Zhao
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | | | | | - Bai-Hong Chen
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
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28
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Impact of specific inactive dry yeast application on grape skin mechanical properties, phenolic compounds extractability, and wine composition. Food Res Int 2019; 116:1084-1093. [DOI: 10.1016/j.foodres.2018.09.051] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2018] [Revised: 09/05/2018] [Accepted: 09/22/2018] [Indexed: 02/06/2023]
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29
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Mihnea M, Aleixandre-Tudó JL, Kidd M, du Toit W. Basic In-Mouth Attribute Evaluation: A Comparison of Two Panels. Foods 2018; 8:foods8010003. [PMID: 30577639 PMCID: PMC6352104 DOI: 10.3390/foods8010003] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2018] [Revised: 12/10/2018] [Accepted: 12/19/2018] [Indexed: 11/25/2022] Open
Abstract
Astringency is often difficult to evaluate accurately in wine because of its complexity. This accuracy can improve through training sessions, but it can be time-consuming and expensive. A way to reduce these costs can be the use of wine experts, who are known to be reliable evaluators. Therefore, the aim of this work was to compare the sensory results and the panel performance obtained using trained panelists versus wine experts (winemakers). Judges evaluated twelve red wines for in-mouth basic perception (sweet, sour, bitter, astringent, and burning sensation) following the same tasting protocol and with the samples being presented in two different tasting modalities. Panels’ performance and relationship between the chemical composition and the sensory perception were investigated. Both panels showed similar consistency and repeatability, and they were able to accurately measure the astringency of the wines. However, the significant correlations between sensory scores and chemical composition varied with the panel and the tasting modality. From our results, we could see that winemakers tended to discriminate better between the samples when the differences were very small.
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Affiliation(s)
- Mihaela Mihnea
- Department of Viticulture and Oenology, Stellenbosch University, ZA-7600 Stellenbosch, South Africa.
- RISE Research Institutes of Sweden, Agrifood and Bioscience, P.O. Box 5401, SE-402 29 Gothenburg, Sweden.
| | - José Luis Aleixandre-Tudó
- Department of Viticulture and Oenology, Stellenbosch University, ZA-7600 Stellenbosch, South Africa.
| | - Martin Kidd
- Department of Statistics and Actuarial Sciences, Stellenbosch University, ZA-7600 Stellenbosch, South Africa.
| | - Wessel du Toit
- Department of Viticulture and Oenology, Stellenbosch University, ZA-7600 Stellenbosch, South Africa.
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Impact of Commercial Oenotannin and Mannoprotein Products on the Chemical and Sensory Properties of Shiraz Wines Made from Sequentially Harvested Fruit. Foods 2018; 7:foods7120204. [PMID: 30545140 PMCID: PMC6306865 DOI: 10.3390/foods7120204] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2018] [Revised: 12/07/2018] [Accepted: 12/11/2018] [Indexed: 01/30/2023] Open
Abstract
The tannin and polysaccharide profiles and therefore sensory properties of wine are influenced by fruit maturity at harvest, and practices employed during winemaking. This study investigated the extent to which commercial winemaking supplements (skin and seed tannins, and mannoprotein (MP)) can enhance the mouthfeel properties of red wine, in particular, wine made from grapes harvested before commercial ripeness (early-harvest). Supplements were added to wines made from Shiraz grapes harvested at 20.8 and 24.5 °Brix. The chemical composition and mouthfeel properties of wines were then determined by high performance liquid chromatography and descriptive analysis (DA), respectively. Wines made from riper grapes had higher levels of tannin than wines made from early-harvest grapes, but similar polysaccharide levels were observed. The addition of seed oenotannin yielded higher tannin levels than addition of skin oenotannin, particularly for wines made from early-harvest grapes. The DA panel perceived sensory differences between H1 and H2 wines, but could not perceive any effect of supplementation on wine mouthfeel properties, with the exception of a minor increase in sweetness, attributed to mannoprotein addition to H1 wines, even when MP was added to wines at 2.5 times the level recommended for use in Australia.
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Vidal L, Antúnez L, Rodríguez-Haralambides A, Giménez A, Medina K, Boido E, Ares G. Relationship between astringency and phenolic composition of commercial Uruguayan Tannat wines: Application of boosted regression trees. Food Res Int 2018; 112:25-37. [DOI: 10.1016/j.foodres.2018.06.024] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2018] [Revised: 05/23/2018] [Accepted: 06/10/2018] [Indexed: 11/28/2022]
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Moreira MM, Barroso MF, Porto JV, Ramalhosa MJ, Švarc-Gajić J, Estevinho L, Morais S, Delerue-Matos C. Potential of Portuguese vine shoot wastes as natural resources of bioactive compounds. THE SCIENCE OF THE TOTAL ENVIRONMENT 2018; 634:831-842. [PMID: 29653427 DOI: 10.1016/j.scitotenv.2018.04.035] [Citation(s) in RCA: 55] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/06/2018] [Revised: 04/03/2018] [Accepted: 04/04/2018] [Indexed: 06/08/2023]
Abstract
Since annually a high amount of wastes is produced in vine pruning, the aim of this study was to evaluate the potential of vine shoots from two Portuguese grape varieties (Touriga Nacional - TN and Tinta Roriz - TR) to be used as a natural source of phenolic compounds. To reach this goal, three techniques were explored, namely microwave-assisted extraction (MAE), subcritical water extraction (SWE) and conventional extraction (CE). The phenolic composition of the extracts, antioxidant and biological activities were evaluated by spectrophotometry and chromatography. MAE and SWE produced the highest concentrated extracts. TR vine shoot variety had the highest antioxidant activity and total phenolic (32.1±0.9mggallicacidequivalents/g dry sample), as well as flavonoid content (18.7±1.2mgepicatechinequivalents/g dry sample). For the first time, the biological activity of the vine shoot extracts was tested. Results demonstrated that all of them had antimicrobial potential against different bacteria and yeasts, and the ability of inhibiting α-amylase and acetylcholinesterase enzymes, with MAE TR extracts being the most efficient. HPLC analysis enabled the identification of different phenolic compounds, with gallic acid, catechin, myricetin and kaempferol-3-O-rutinoside being the main contributors to the phenolic composition. Portuguese vine shoot wastes could serve as easily accessible source of natural antioxidants for the food or pharmaceutical industries.
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Affiliation(s)
- Manuela M Moreira
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal.
| | - M Fátima Barroso
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal
| | | | - M J Ramalhosa
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal
| | - Jaroslava Švarc-Gajić
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Letícia Estevinho
- Agricultural College of Bragança Polytechnic Institute of Bragança, Bragança, Portugal; IBB - Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, Universidade do Minho, Braga, Portugal
| | - Simone Morais
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal
| | - Cristina Delerue-Matos
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal
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Briz-Cid N, Castro-Sobrino L, Rial-Otero R, Cancho-Grande B, Simal-Gándara J. Fungicide residues affect the sensory properties and flavonoid composition of red wine. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2017.12.021] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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García-Estévez I, Ramos-Pineda AM, Escribano-Bailón MT. Interactions between wine phenolic compounds and human saliva in astringency perception. Food Funct 2018; 9:1294-1309. [PMID: 29417111 DOI: 10.1039/c7fo02030a] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Astringency is a complex perceptual phenomenon involving several sensations that are perceived simultaneously. The mechanism leading to these sensations has been thoroughly and controversially discussed in the literature and it is still not well understood since there are many contributing factors. Although we are still far from elucidating the mechanisms whereby astringency develops, the interaction between phenolic compounds and proteins (from saliva, oral mucosa or cells) seems to be most important. This review summarizes the recent trends in the protein-phenol interaction, focusing on the effect of the structure of the phenolic compound on the interaction with salivary proteins and on methodologies based on these interactions to determine astringency.
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Affiliation(s)
- Ignacio García-Estévez
- Grupo de Investigación en Polifenoles, Departament of Analytical Chemistry, Nutrition and Food Sciences, Faculty of Pharmacy, University of Salamanca, Campus Miguel de Unamuno s/n. E37007, Salamanca, Spain.
| | - Alba María Ramos-Pineda
- Grupo de Investigación en Polifenoles, Departament of Analytical Chemistry, Nutrition and Food Sciences, Faculty of Pharmacy, University of Salamanca, Campus Miguel de Unamuno s/n. E37007, Salamanca, Spain.
| | - María Teresa Escribano-Bailón
- Grupo de Investigación en Polifenoles, Departament of Analytical Chemistry, Nutrition and Food Sciences, Faculty of Pharmacy, University of Salamanca, Campus Miguel de Unamuno s/n. E37007, Salamanca, Spain.
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35
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Vidal L, Antúnez L, Giménez A, Medina K, Boido E, Ares G. Sensory characterization of the astringency of commercial Uruguayan Tannat wines. Food Res Int 2017; 102:425-434. [DOI: 10.1016/j.foodres.2017.09.022] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2017] [Revised: 09/06/2017] [Accepted: 09/08/2017] [Indexed: 11/27/2022]
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36
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Petropoulos S, Kanellopoulou A, Paraskevopoulos I, Kotseridis Y, Kallithraka S. Characterization of grape and wine proanthocyanidins of Agiorgitiko ( Vitis vinifera L. cv.) cultivar grown in different regions of Nemea. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.07.038] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Changes in Tannin Composition of Syrah Grape Skins and Seeds during Fruit Ripening under Contrasting Water Conditions. Molecules 2017; 22:molecules22091453. [PMID: 28862687 PMCID: PMC6151526 DOI: 10.3390/molecules22091453] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2017] [Revised: 08/28/2017] [Accepted: 08/30/2017] [Indexed: 11/17/2022] Open
Abstract
Tannin accumulation and composition were determined in skins and seeds isolated from Vitis vinifera cv. Syrah grapes submitted to contrasting water regimes under semiarid climatic conditions. Three irrigation treatments were conducted, starting at berry set through harvest of two growing seasons, 2011 and 2012: irrigation at 100% of crop evapotranspiration ETc (FI), irrigation at 50% of ETc (DI) and non-irrigated (NI). Seed total tannins did not vary with maturity but those of skins underwent a progressive decline (especially in 2011), expressed both on a fresh weight and on a per berry basis. Skin total tannin concentration and content per berry were increased under NI and DI conditions, mainly in 2012. In contrast, seed total tannins (in 2012) and flavan-3-ol monomers and tannin oligomers (both years) were higher in the fully irrigated vines (FI). Skin polymer size increased during ripening, NI and DI skins showing higher mean degree of polymerization (mDP) compared to FI at harvest. NI was also associated with a lower percentage of galloylation (%G) in skin oligomeric fraction (in 2012) and a lower percentage of prodelphinidins in the skin polymeric fraction (both years) at harvest. The mDP and %G of seed extracts did not vary during ripening and were higher in NI but only in 2012. According to the results, management of vine water status was shown to influence tannin amount and composition of Syrah grapes grown under semiarid conditions.
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García-Estévez I, Alcalde-Eon C, Escribano-Bailón MT. Flavanol Quantification of Grapes via Multiple Reaction Monitoring Mass Spectrometry. Application to Differentiation among Clones of Vitis vinifera L. cv. Rufete Grapes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:6359-6368. [PMID: 28158946 DOI: 10.1021/acs.jafc.6b05278] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Abstract
The determination of the detailed flavanol composition in food matrices is not a simple task because of the structural similarities of monomers and, consequently, oligomers and polymers. The aim of this study was the development and validation of an HPLC-MS/MS-multiple reaction monitoring (MRM) method that would allow the accurate and precise quantification of catechins, gallocatechins, and oligomeric proanthocyanidins. The high correlation coefficients of the calibration curves (>0.993), the recoveries not statistically different from 100%, the good intra- and interday precisions (<5%), and the LOD and LOQ values, low enough to quantify flavanols in grapes, are good results from the method validation procedure. Its usefulness has also been tested by determining the detailed composition of Vitis vinifera L. cv. Rufete grapes. Seventy-two (38 nongalloylated and 34 galloylated) and 53 (24 procyanidins and 29 prodelphinidins) flavanols have been identified and quantified in grape seed and grape skin, respectively. The use of HCA and PCA on the detailed flavanol composition has allowed differentiation among Rufete clones.
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Affiliation(s)
- Ignacio García-Estévez
- Grupo de Investigación en Polifenoles, Unidad de Nutrición y Bromatologı́a, Facultad de Farmacia, University of Salamanca , Campus Miguel de Unamuno, E-37007 Salamanca, Spain
| | - Cristina Alcalde-Eon
- Grupo de Investigación en Polifenoles, Unidad de Nutrición y Bromatologı́a, Facultad de Farmacia, University of Salamanca , Campus Miguel de Unamuno, E-37007 Salamanca, Spain
| | - M Teresa Escribano-Bailón
- Grupo de Investigación en Polifenoles, Unidad de Nutrición y Bromatologı́a, Facultad de Farmacia, University of Salamanca , Campus Miguel de Unamuno, E-37007 Salamanca, Spain
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Ramos-Pineda AM, García-Estévez I, Brás NF, Martín Del Valle EM, Dueñas M, Escribano Bailón MT. Molecular Approach to the Synergistic Effect on Astringency Elicited by Mixtures of Flavanols. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:6425-6433. [PMID: 28421745 DOI: 10.1021/acs.jafc.7b01600] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The interactions between salivary proteins and wine flavanols (catechin, epicatechin, and mixtures thereof) have been studied by HPLC-DAD, isothermal titration microcalorimetry, and molecular dynamics simulations. Chromatographic results suggest that the presence of these flavanol mixtures could facilitate the formation of precipitates to the detriment of soluble aggregates. Comparison between the thermodynamic parameters obtained showed remarkably higher negative values of ΔG in the system containing the mixture of both flavanols in comparison to the systems containing individual flavanols, indicating a more favorable scenario in the mixing system. Also, the apparent binding constants were higher in this system. Furthermore, molecular dynamics simulations suggested a faster and greater cooperative binding of catechin and epicatechin to IB714 peptides when both types of flavanols are present simultaneously in solution.
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Affiliation(s)
- Alba María Ramos-Pineda
- Grupo de Investigación en Polifenoles (GIP), Facultad de Farmacia, University of Salamanca , Salamanca, Spain
| | - Ignacio García-Estévez
- Grupo de Investigación en Polifenoles (GIP), Facultad de Farmacia, University of Salamanca , Salamanca, Spain
- LAQV, REQUIMTE, Faculdade de Ciências, Universidade do Porto , Porto, Portugal
| | - Natércia F Brás
- UCIBIO, REQUIMTE, Faculdade de Ciências, Universidade do Porto , Porto, Portugal
| | | | - Montserrat Dueñas
- Grupo de Investigación en Polifenoles (GIP), Facultad de Farmacia, University of Salamanca , Salamanca, Spain
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Soares S, Brandão E, Mateus N, de Freitas V. Sensorial properties of red wine polyphenols: Astringency and bitterness. Crit Rev Food Sci Nutr 2017; 57:937-948. [PMID: 25897713 DOI: 10.1080/10408398.2014.946468] [Citation(s) in RCA: 105] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
Polyphenols have been the subject of numerous research over the past years, being referred as the nutraceuticals of modern life. The healthy properties of these compounds have been associated to a natural chemoprevention of 21st century major diseases such as cancer and neurodegenerative diseases (e.g. Parkinson's and Alzheimer's). This association led to an increased consumption of foodstuffs rich in these compounds such as red wine. Related to the ingestion of polyphenols are the herein revised sensorial properties (astringency and bitterness) which are not still pleasant. This review intends to be an outline both at a sensory as a molecular level of the mechanisms underlying astringency and bitterness of polyphenols. Up-to-date knowledge of this matter is discussed in detail.
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Affiliation(s)
- Susana Soares
- a Centro de Investigação em Química, Faculdade de Ciências da Universidade do Porto , Departamento de Química e Bioquímica , Porto , Portugal
| | - Elsa Brandão
- a Centro de Investigação em Química, Faculdade de Ciências da Universidade do Porto , Departamento de Química e Bioquímica , Porto , Portugal
| | - Nuno Mateus
- a Centro de Investigação em Química, Faculdade de Ciências da Universidade do Porto , Departamento de Química e Bioquímica , Porto , Portugal
| | - Victor de Freitas
- a Centro de Investigação em Química, Faculdade de Ciências da Universidade do Porto , Departamento de Química e Bioquímica , Porto , Portugal
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González-Royo E, Esteruelas M, Kontoudakis N, Fort F, Canals JM, Zamora F. The effect of supplementation with three commercial inactive dry yeasts on the colour, phenolic compounds, polysaccharides and astringency of a model wine solution and red wine. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:172-181. [PMID: 26970323 DOI: 10.1002/jsfa.7706] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/03/2015] [Revised: 02/15/2016] [Accepted: 03/02/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND Nowadays supplementing red wines with commercial inactive dry yeasts is a widespread practice in winemaking because it leads to better balanced wines through increased mouthfeel and smooth astringency. The aim of this article is to study, in a red wine and in a model wine solution, how supplementation with three commercial inactive dry yeasts affects chemical composition and astringency. This will give us a better understanding of the action mechanism involved. RESULTS The results suggest that this action mechanism is related to two different phenomena. The first is that inactive yeasts release polysaccharides and oligosaccharides which can increase mouthfeel and inhibit interactions between salivary protein and tannins. The second is that they have a direct effect on the precipitation or absorption of proanthocyanidins, especially the larger polymers, which have been described as the most astringent. CONCLUSION It can be concluded that supplementation with inactive yeasts is indeed a useful tool for smoothing the astringency of red wines. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Elena González-Royo
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Grup de Recerca en Tecnologia Enològica (Tecnenol), Universitat Rovira i Virgili, Campus de Sescelades, c/Marcel.li Domingo s/n, 43007 Tarragona, Spain
| | - Mireia Esteruelas
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Grup de Recerca en Tecnologia Enològica (Tecnenol), Universitat Rovira i Virgili, Campus de Sescelades, c/Marcel.li Domingo s/n, 43007 Tarragona, Spain
| | - Nikolaos Kontoudakis
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Grup de Recerca en Tecnologia Enològica (Tecnenol), Universitat Rovira i Virgili, Campus de Sescelades, c/Marcel.li Domingo s/n, 43007 Tarragona, Spain
| | - Francesca Fort
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Grup de Recerca en Tecnologia Enològica (Tecnenol), Universitat Rovira i Virgili, Campus de Sescelades, c/Marcel.li Domingo s/n, 43007 Tarragona, Spain
| | - Joan Miquel Canals
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Grup de Recerca en Tecnologia Enològica (Tecnenol), Universitat Rovira i Virgili, Campus de Sescelades, c/Marcel.li Domingo s/n, 43007 Tarragona, Spain
| | - Fernando Zamora
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Grup de Recerca en Tecnologia Enològica (Tecnenol), Universitat Rovira i Virgili, Campus de Sescelades, c/Marcel.li Domingo s/n, 43007 Tarragona, Spain
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Watrelot AA, Byrnes NK, Heymann H, Kennedy JA. Understanding the Relationship between Red Wine Matrix, Tannin Activity, and Sensory Properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:9116-9123. [PMID: 27802589 DOI: 10.1021/acs.jafc.6b03767] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
One major red wine mouthfeel characteristic, astringency, is derived from grape-extracted tannins and is considered to be a result of interaction with salivary proteins and the oral mucosa. To improve our understanding of the role that the enthalpy of interaction of tannin with a hydrophobic surface (tannin activity) has in astringency perception, a chromatographic method was used to determine the tannin concentration and activity of 34 Cabernet Sauvignon wines, as well as sensory analysis done on 13 of those wines. In addition, astringency-relevant matrix parameters (pH, titratable acidity, ethanol, glucose, and fructose) were measured across all wines. Tannin activity was not significantly correlated with any matrix variables, and the perception of drying and grippy was not correlated with tannin concentration and activity. However, ethanol content was well related to mouthfeel attributes and appeared to drive perceived drying. Although fructose and glucose content were well correlated, they did not drive the perception of sweetness, which is explained by the well-known mixture suppression effect.
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Affiliation(s)
- Aude A Watrelot
- Department of Viticulture and Enology, California State University , 2360 East Barstow Avenue, MS VR89, Fresno, California 93740-8003, United States
- Department of Viticulture and Enology, University of California at Davis , One Shields Avenue, Davis, California 95616-5270, United States
| | - Nadia K Byrnes
- Department of Viticulture and Enology, University of California at Davis , One Shields Avenue, Davis, California 95616-5270, United States
| | - Hildegarde Heymann
- Department of Viticulture and Enology, University of California at Davis , One Shields Avenue, Davis, California 95616-5270, United States
| | - James A Kennedy
- Department of Viticulture and Enology, University of California at Davis , One Shields Avenue, Davis, California 95616-5270, United States
- Constellation Brands, Inc., 12667 Road 24, Madera, California 93637, United States
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Quijada-Morín N, García-Estévez I, Nogales-Bueno J, Rodríguez-Pulido FJ, Heredia FJ, Rivas-Gonzalo JC, Escribano-Bailón MT, Hernández-Hierro JM. Trying to set up the flavanolic phases during grape seed ripening: A spectral and chemical approach. Talanta 2016; 160:556-561. [PMID: 27591650 DOI: 10.1016/j.talanta.2016.07.064] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2016] [Revised: 07/26/2016] [Accepted: 07/30/2016] [Indexed: 10/21/2022]
Abstract
Grape seeds were collected in ten different dates and classified in seven groups according to their individual hyperspectral imaging characteristics. Proanthocyanidin composition was studied using HPLC-MS for oligomers and acid catalyzed cleavage for polymers characterization. The combination of both analysis provided a complete description of the flavanols. Chemometric analysis was performed to summarize the analytical results. None of the considered variables presented statistical differences among all groups. From one to five groups were found for each variable, while three was the most frequent value, consequently three putative stages might be considered the real number of different analytical stages since it is the number of statistically significant groups for the majority of the compounds. This classification could be considered as the first step to optimize the use of seeds in winemaking to minimize the gap between sugar and phenolic maturities, consequence of the global climate change, mainly observed in warm climate.
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Affiliation(s)
- Natalia Quijada-Morín
- Grupo de Investigación en Polifenoles, Unidad de Nutrición y Bromatología, Facultad de Farmacia, University of Salamanca, Campus Miguel de Unamuno, Salamanca, E 37007 Spain
| | - Ignacio García-Estévez
- Grupo de Investigación en Polifenoles, Unidad de Nutrición y Bromatología, Facultad de Farmacia, University of Salamanca, Campus Miguel de Unamuno, Salamanca, E 37007 Spain
| | - Julio Nogales-Bueno
- Food Colour & Quality Laboratory, Department of Nutrition & Food Science, Universidad de Sevilla, Facultad de Farmacia, Sevilla, 41012 Spain
| | - Francisco J Rodríguez-Pulido
- Food Colour & Quality Laboratory, Department of Nutrition & Food Science, Universidad de Sevilla, Facultad de Farmacia, Sevilla, 41012 Spain
| | - Francisco J Heredia
- Food Colour & Quality Laboratory, Department of Nutrition & Food Science, Universidad de Sevilla, Facultad de Farmacia, Sevilla, 41012 Spain
| | - Julián C Rivas-Gonzalo
- Grupo de Investigación en Polifenoles, Unidad de Nutrición y Bromatología, Facultad de Farmacia, University of Salamanca, Campus Miguel de Unamuno, Salamanca, E 37007 Spain
| | - M Teresa Escribano-Bailón
- Grupo de Investigación en Polifenoles, Unidad de Nutrición y Bromatología, Facultad de Farmacia, University of Salamanca, Campus Miguel de Unamuno, Salamanca, E 37007 Spain
| | - José Miguel Hernández-Hierro
- Food Colour & Quality Laboratory, Department of Nutrition & Food Science, Universidad de Sevilla, Facultad de Farmacia, Sevilla, 41012 Spain.
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Costa G, González-Manzano S, González-Paramás A, Figueiredo IV, Santos-Buelga C, Batista MT. Flavan hetero-dimers in the Cymbopogon citratus infusion tannin fraction and their contribution to the antioxidant activity. Food Funct 2016; 6:932-7. [PMID: 25652784 DOI: 10.1039/c5fo00042d] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
Cymbopogon citratus (lemongrass) leaf infusion, a commonly used ingredient in Asian, African and Latin American cuisines, is also used in traditional medicine for the treatment of several pathological conditions; however, little is known about their bioactive compounds. Recent studies revealed the crucial role of the phenolic compounds namely flavonoids and tannins on the infusion bioactivity. Flavonoids have already been characterized; however the tannin fraction of lemongrass infusion is still uncharted. The aim of the present work is to characterize this fraction, and to evaluate its contribution to the antioxidant potential of this plant. Chemical characterization was achieved by HPLC-DAD-ESI/tandem MS and the antioxidant activity was evaluated using DPPH, ABTS and FRAP assays. Hetero-dimeric flavan structures have been described for the first time in lemongrass consisting of apigeniflavan or luteoliflavan units linked to a flavanone, either naringenin or eriodictyol, which may occur as aglycone or glycosylated forms. The antioxidant capacity of the fraction containing these compounds was significantly higher than the infusion, indicating its potential as a source of natural antioxidants.
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Affiliation(s)
- Gustavo Costa
- Centre for Pharmaceutical Studies, School of Pharmacy, University of Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal.
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Kyraleou M, Kotseridis Y, Koundouras S, Chira K, Teissedre PL, Kallithraka S. Effect of irrigation regime on perceived astringency and proanthocyanidin composition of skins and seeds of Vitis vinifera L. cv. Syrah grapes under semiarid conditions. Food Chem 2016; 203:292-300. [PMID: 26948617 DOI: 10.1016/j.foodchem.2016.02.052] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2015] [Revised: 02/02/2016] [Accepted: 02/04/2016] [Indexed: 10/22/2022]
Abstract
In this work, the effect of water availability on astringency of seed and skin extracts of Vitis vinifera cv. Syrah berries under the typical semiarid conditions of Greece was investigated. Moreover, astringency was assessed in relation to proanthocyanidin composition. For this purpose, three irrigation treatments were applied starting at berry set through harvest of 2011 and 2012: full irrigation (FI) at 100% of crop evapotranspiration, deficit irrigation (DI) at 50% and non-irrigated (NI). FI skin and seed extracts were perceived significantly more astringent than NI. Total phenol, total tannin, (+)-catechin, (-)-epicatechin and procyanidin C1 concentrations were positively correlated with astringency. Positive correlations were also obtained among astringency and average degree of polymerization and proportion of the extension units of shorter tannins while astringency of larger tannins was correlated with the proportion of terminal units. On the contrary, total anthocyanin and epigallocatechin contents were negatively correlated with astringency.
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Affiliation(s)
- Maria Kyraleou
- Department of Food Science & Human Nutrition, Agricultural University of Athens, Laboratory of Enology, 11855 Athens, Greece
| | - Yorgos Kotseridis
- Department of Food Science & Human Nutrition, Agricultural University of Athens, Laboratory of Enology, 11855 Athens, Greece
| | - Stefanos Koundouras
- Laboratory of Viticulture, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Kleopatra Chira
- Univ. Bordeaux, ISVV, EA 4577, Œnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France; INRA, ISVV, USC 1366 Œnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France
| | - Pierre-Louis Teissedre
- Univ. Bordeaux, ISVV, EA 4577, Œnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France; INRA, ISVV, USC 1366 Œnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France
| | - Stamatina Kallithraka
- Department of Food Science & Human Nutrition, Agricultural University of Athens, Laboratory of Enology, 11855 Athens, Greece.
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Quijada-Morín N, Hernández-Hierro JM, Rivas-Gonzalo JC, Escribano-Bailón MT. Extractability of Low Molecular Mass Flavanols and Flavonols from Red Grape Skins. Relationship to Cell Wall Composition at Different Ripeness Stages. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:7654-7662. [PMID: 25876850 DOI: 10.1021/acs.jafc.5b00261] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Flavonol and flavan-3-ol extractabilities from red grape skins were evaluated in Tempranillo grapes harvested at different ripeness stages and with different soluble solid contents within each stage. Flavan-3-ol extractability is related to ripeness stage and also to cell wall composition, mainly to arabinogalactans (AG), mannans, rhamnogalacturonans-I (RG-I), homogalacturonans (HG), xyloglucans (XG), and total polysaccharides content, which are negatively correlated to flavan-3-ol extractability, whereas soluble solid content did not exert any influence on their extraction. Moreover, procyanidin extraction is more strongly related to cell wall composition than prodelphinidin extraction. Flavonol extractability was not influenced by insoluble material contents; although some cell wall components presented a relationship with flavonol extractability, the presence of AG and mannans would decrease total flavonol extractability, whereas protein is positively related to total and major flavonol compounds (i.e., quercetin and myricetin derivatives). The different behaviors observed between those two groups of polyphenol compounds could be due to different tissue and cellular location.
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Affiliation(s)
- Natalia Quijada-Morín
- Grupo de Investigación en Polifenoles, Unidad de Nutrición y Bromatologı́a, Facultad de Farmacia, Universidad de Salamanca , Campus Miguel de Unamuno, 37007 Salamanca, Spain
| | - José Miguel Hernández-Hierro
- Food Colour and Quality Laboratory, Department of Nutrition and Food Science, Facultad de Farmacia, Universidad de Sevilla , 41012 Sevilla, Spain
| | - Julián C Rivas-Gonzalo
- Grupo de Investigación en Polifenoles, Unidad de Nutrición y Bromatologı́a, Facultad de Farmacia, Universidad de Salamanca , Campus Miguel de Unamuno, 37007 Salamanca, Spain
| | - M Teresa Escribano-Bailón
- Grupo de Investigación en Polifenoles, Unidad de Nutrición y Bromatologı́a, Facultad de Farmacia, Universidad de Salamanca , Campus Miguel de Unamuno, 37007 Salamanca, Spain
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47
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Baiano A, Mentana A, Quinto M, Centonze D, Longobardi F, Ventrella A, Agostiano A, Varva G, De Gianni A, Terracone C, Del Nobile MA. The effect of in-amphorae aging on oenological parameters, phenolic profile and volatile composition of Minutolo white wine. Food Res Int 2015; 74:294-305. [DOI: 10.1016/j.foodres.2015.04.036] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2015] [Revised: 04/13/2015] [Accepted: 04/18/2015] [Indexed: 10/23/2022]
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48
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Ferreira V, Fernandes F, Pinto-Carnide O, Valentão P, Falco V, Martín JP, Ortiz JM, Arroyo-García R, Andrade PB, Castro I. Identification of Vitis vinifera L. grape berry skin color mutants and polyphenolic profile. Food Chem 2015; 194:117-27. [PMID: 26471534 DOI: 10.1016/j.foodchem.2015.07.142] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2015] [Revised: 07/27/2015] [Accepted: 07/28/2015] [Indexed: 10/23/2022]
Abstract
A germplasm set of twenty-five grapevine accessions, forming eleven groups of possible berry skin color mutants, were genotyped with twelve microsatellite loci, being eleven of them identified as true color mutants. The polyphenolic profiling of the confirmed mutant cultivars revealed a total of twenty-four polyphenols, comprising non-colored compounds (phenolic acids, flavan-3-ols, flavonols and a stilbene) and anthocyanins. Results showed differences in the contribution of malvidin-3-O-glucoside to the characteristic Pinot Noir anthocyanins profile. Regarding the two Pique-Poul colored variants, the lighter variant was richer than the darker one in all classes of compounds, excepting anthocyanins. In Moscatel Galego Roxo the F3'H pathway seems to be more active than F3'5'H, resulting in higher amounts of cyanidin, precursor of the cyanidin derivatives. As far as we are aware, this is the first time that a relationship between the content of polyphenolic compounds is established in groups of grape berry skin color mutant cultivars.
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Affiliation(s)
- Vanessa Ferreira
- Centro de Investigação e de Tecnologias Agro-Ambientais e Biológicas (CITAB), Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal; Centro de Biotecnología y Genómica de Plantas (CBGP), Campus de Montegancedo, Autovía M40, km38, 28223 Pozuelo de Alarcón, Madrid, Spain
| | - Fátima Fernandes
- REQUIMTE/LAQV, Laboratório de Farmacognosia, Departamento de Química, Faculdade de Farmácia, Universidade do Porto, R. Jorge Viterbo Ferreira, n° 228, 4050-313 Porto, Portugal
| | | | - Patrícia Valentão
- REQUIMTE/LAQV, Laboratório de Farmacognosia, Departamento de Química, Faculdade de Farmácia, Universidade do Porto, R. Jorge Viterbo Ferreira, n° 228, 4050-313 Porto, Portugal
| | - Virgílio Falco
- Centro de Química de Vila Real (CQ-VR), Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
| | - Juan Pedro Martín
- Dpto. de Biotecnología-Biología Vegetal, Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Politécnica de Madrid, Ciudad Universitária s/n, 28040 Madrid, Spain
| | - Jesús María Ortiz
- Dpto. de Biotecnología-Biología Vegetal, Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Politécnica de Madrid, Ciudad Universitária s/n, 28040 Madrid, Spain
| | - Rosa Arroyo-García
- Centro de Biotecnología y Genómica de Plantas (CBGP), Campus de Montegancedo, Autovía M40, km38, 28223 Pozuelo de Alarcón, Madrid, Spain
| | - Paula B Andrade
- REQUIMTE/LAQV, Laboratório de Farmacognosia, Departamento de Química, Faculdade de Farmácia, Universidade do Porto, R. Jorge Viterbo Ferreira, n° 228, 4050-313 Porto, Portugal
| | - Isaura Castro
- Centro de Investigação e de Tecnologias Agro-Ambientais e Biológicas (CITAB), Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal.
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Regueiro J, Negreira N, Simal-Gándara J. Challenges in relating concentrations of aromas and tastes with flavor features of foods. Crit Rev Food Sci Nutr 2015; 57:2112-2127. [DOI: 10.1080/10408398.2015.1048775] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Jorge Regueiro
- Nutrition and Bromatology Group, Food Science and Technology Faculty, Department of Analytical and Food Chemistry, University of Vigo—Ourense Campus, Ourense, Spain
| | - Noelia Negreira
- International Iberian Nanotechnology Laboratory, Braga, Portugal
| | - Jesús Simal-Gándara
- Nutrition and Bromatology Group, Food Science and Technology Faculty, Department of Analytical and Food Chemistry, University of Vigo—Ourense Campus, Ourense, Spain
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50
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Laaksonen OA, Salminen JP, Mäkilä L, Kallio HP, Yang B. Proanthocyanidins and Their Contribution to Sensory Attributes of Black Currant Juices. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:5373-5380. [PMID: 25984593 DOI: 10.1021/acs.jafc.5b01287] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Black currant juices from five different cultivars were analyzed for composition, content, and mean degree of polymerization (mDP) of proanthocyanidins (PA) by UPLC-MS/MS. Juices contained both procyanidins (PC) and prodelphinidins (PD), but the PC-% varied significantly, from 28 to 82% of the total PA. In addition, high PD-% was related to high mDP and total PA content. Enzyme-assisted processing increased significantly total PA (5-14-fold), PD-% (12-65%), and mDP (1.8-6.2-fold) in the juices of all cultivars. Enzymatic treatment increased the contents of large PAs more than those of small PAs. The contents of PA and mDP were positively associated with the mouth-drying and puckering astringent characteristics. However, the PA content did not contribute to the bitter taste. Juices from the most bitter cultivars had the lowest contents of proanthocyanidins regardless of the processing method. This finding indicates the existence of other bitter compounds in black currants in addition to PA.
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Affiliation(s)
- Oskar A Laaksonen
- †Food Chemistry and Food Development, Department of Biochemistry, and ‡Laboratory of Organic Chemistry and Chemical Biology, Department of Chemistry, University of Turku, FI-20014 Turku, Finland
| | - Juha-Pekka Salminen
- †Food Chemistry and Food Development, Department of Biochemistry, and ‡Laboratory of Organic Chemistry and Chemical Biology, Department of Chemistry, University of Turku, FI-20014 Turku, Finland
| | - Leenamaija Mäkilä
- †Food Chemistry and Food Development, Department of Biochemistry, and ‡Laboratory of Organic Chemistry and Chemical Biology, Department of Chemistry, University of Turku, FI-20014 Turku, Finland
| | - Heikki P Kallio
- †Food Chemistry and Food Development, Department of Biochemistry, and ‡Laboratory of Organic Chemistry and Chemical Biology, Department of Chemistry, University of Turku, FI-20014 Turku, Finland
| | - Baoru Yang
- †Food Chemistry and Food Development, Department of Biochemistry, and ‡Laboratory of Organic Chemistry and Chemical Biology, Department of Chemistry, University of Turku, FI-20014 Turku, Finland
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