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Lyu J, Wang S, Ma Y, Xu Y, Tang K. Study on the interaction of tannins and salivary proteins affecting wine aroma volatility: Static HS-SPME and molecular dynamics simulation approaches. Food Res Int 2024; 175:113809. [PMID: 38129011 DOI: 10.1016/j.foodres.2023.113809] [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: 09/03/2023] [Revised: 11/22/2023] [Accepted: 12/02/2023] [Indexed: 12/23/2023]
Abstract
The interaction between tannins and salivary proteins might affect intraoral aroma release during wine consumption. In this study, the influence and underlying mechanism of interactions between EGCG and IB5 (salivary proline-rich protein) on wine aroma compounds was analysed by static HS-SPME in vitro and molecular dynamics (MD) simulation. The interaction between IB5 and EGCG could significantly reduce the volatility of most aroma compounds in the model wine by 20 %-70 % (p < 0.05). MD simulations indicated that the energy received by aroma compounds in the mixed system was more pronounced. In addition, the decline rate of rational correlation functions (RCF) of aroma compounds in the mixed system was obviously slower. The analysis of the independent gradient model (IGM) indicated that aroma compounds combined with aggregates of IB5 and EGCG through hydrogen bonds and van der Waals forces. The effect of the interaction between EGCG and IB5 on aroma compounds was confirmed by the volatility and molecular computational simulation. Overall, the results enhance the understanding of the mechanisms affecting retronasal aroma release during wine consumption.
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Affiliation(s)
- Jiaheng Lyu
- School of Food and Bioengineering, Yantai Institute of Technology, 100 Port City East Steet Ave, Yantai, Shandong, PR China; Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China
| | - Shang Wang
- School of Biological Engineering, Dalian Polytechnic University, Dalian 116034 Dalian, Liaoning, PR China
| | - Yue Ma
- Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China
| | - Yan Xu
- Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China
| | - Ke Tang
- Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China.
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Luo J, Ruan X, Ang CS, Nolvachai Y, Marriott PJ, Zhang P, Howell K. Variation of wine preference amongst consumers is influenced by the composition of salivary proteins. NPJ Sci Food 2023; 7:51. [PMID: 37717071 PMCID: PMC10505211 DOI: 10.1038/s41538-023-00222-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Accepted: 08/16/2023] [Indexed: 09/18/2023] Open
Abstract
The preferences of consumers for different flavours and aromas in wine are varied and may be explained by inherent factors such as cultural background, wine education and personal taste of the wine consumer. Wine flavour, as perceived in the mouth, includes aroma compounds released through the retronasal pathway, which are shaped by interactions with saliva. Saliva and wine interactions could provide an explanation as to why wine tasters express different preferences for wine. To test this hypothesis, 13 Western and 13 Chinese experienced wine tasters were recruited. Sensory evaluation was performed in formal surroundings to acquire free description-based and perceived sensory intensity data using the Pivot® Profile and continuous scale assessment, respectively. Participants' saliva samples were collected before the sensory evaluation and spiked into a wine sample to investigate the impact on the wine's volatile release using comprehensive two-dimensional gas chromatography-mass spectrometry (GC × GC-MS). Saliva samples were subjected to enzyme activity assays and protein composition profiling by Tandem Mass Tag (TMT) quantitative proteomics. The wine tasters showed differences in wine flavour perception, which was supported by the difference in wine volatile release resulting from the addition of saliva. The two groups of participants did not have significant differences in total salivary protein concentrations or the amounts of esterase and α-amylase. However, statistically significant variations in the concentrations of specific proteins (proline-rich proteins (PRPs) and lipocalin-1 (LCN-1); p < 0.01) were found between the two groups. Significant correlations between perceived intensities of wine attributes and concentrations of PRPs and LCN-1 were observed. These results indicate that the composition of proteins in saliva is a factor that influences wine perception and preference. Our results provide a biochemical basis for understanding preference for food based on interactions between aroma compounds and salivary proteins and could be used to suggest foods or beverages to particular cultural groups.
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Affiliation(s)
- Jiaqiang Luo
- School of Chemical Engineering, Faculty of Engineering, The University of New South Wales, Kensington, Australia
| | - Xinwei Ruan
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, Australia
| | - Ching-Seng Ang
- Melbourne Mass Spectrometry and Proteomics Facility, Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Australia
| | - Yada Nolvachai
- Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Clayton, Australia
| | - Philip J Marriott
- Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Clayton, Australia
| | - Pangzhen Zhang
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, Australia
| | - Kate Howell
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, Australia.
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Canalejo D, Martínez-Lapuente L, Ayestarán B, Pérez-Magariño S, Doco T, Guadalupe Z. Grape-Derived Polysaccharide Extracts Rich in Rhamnogalacturonans-II as Potential Modulators of White Wine Flavor Compounds. Molecules 2023; 28:6477. [PMID: 37764251 PMCID: PMC10536722 DOI: 10.3390/molecules28186477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 08/24/2023] [Accepted: 09/01/2023] [Indexed: 09/29/2023] Open
Abstract
Many authors have investigated the role of mannoproteins on wine quality, but very few have analyzed the use of grape-derived polysaccharides as they are not commercially available. In this study, purified grape-derived polysaccharides from red wine (WPP) and winemaking by-products (DWRP: Distilled Washing Residues Polysaccharides) were used as potential fining agents to modulate white wine flavor. Phenolics and volatile compounds were analyzed in the control and wines treated with WPP, DWRP, and commercial mannoproteins (CMs) after one and twelve months of bottling, and a sensory analysis was conducted. WPP and DWRP, rich in rhamnogalacturonans-II, showed themselves to be good modulators of wine aroma and astringency. Improvement in wine aroma was related to an increase in all volatile families expect higher alcohols and volatile acids. The modulation of astringency and bitterness was related to a reduction in the proanthocyanidin content and its mean degree of polymerization. Extracts with polysaccharides with higher protein contents presented a higher retention of volatile compounds, and DWRP extract had more positive effects on the overall aroma. Our novel results present the possibility of obtaining valuable polysaccharides from distilled washing residues of wine pomaces, which could promote its valorization as a by-product. This is the first time the potential use of this by-product has been described.
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Affiliation(s)
- Diego Canalejo
- Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Ctra. De Burgos Km 6, 26007 Logroño, Spain; (D.C.); (L.M.-L.); (B.A.)
| | - Leticia Martínez-Lapuente
- Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Ctra. De Burgos Km 6, 26007 Logroño, Spain; (D.C.); (L.M.-L.); (B.A.)
| | - Belén Ayestarán
- Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Ctra. De Burgos Km 6, 26007 Logroño, Spain; (D.C.); (L.M.-L.); (B.A.)
| | - Silvia Pérez-Magariño
- Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, Ctra. Burgos Km 119, 47071 Valladolid, Spain;
| | - Thierry Doco
- SPO, INRAE, Institut Agro, Univ Montpellier, 2 Place Pierre Viala, F-34060 Montpellier, France;
| | - Zenaida Guadalupe
- Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Ctra. De Burgos Km 6, 26007 Logroño, Spain; (D.C.); (L.M.-L.); (B.A.)
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Chen L, Yan R, Zhao Y, Sun J, Zhang Y, Li H, Zhao D, Wang B, Ye X, Sun B. Characterization of the aroma release from retronasal cavity and flavor perception during baijiu consumption by Vocus-PTR-MS, GC×GC-MS, and TCATA analysis. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Liu Z, Wang C, Chen H, Ren X, Li W, Xu N, Zhang Y, Wang J, Hu Y. Effect of changing the melanoidins by decoction on the release of volatiles in Zhenjiang aromatic vinegar. Food Res Int 2022; 158:111453. [DOI: 10.1016/j.foodres.2022.111453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Revised: 05/25/2022] [Accepted: 06/01/2022] [Indexed: 11/04/2022]
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Jia W, Di C, Zhang R, Shi L. Hydrogen bonds and hydrophobicity with mucin and α-amylase induced honey aroma in Feng-flavor Baijiu during 16 years aging. Food Chem 2022; 396:133679. [PMID: 35849986 DOI: 10.1016/j.foodchem.2022.133679] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 06/30/2022] [Accepted: 07/09/2022] [Indexed: 01/07/2023]
Abstract
Honey aroma is one of the most significant factors of Feng-flavor Baijiu, which is also an essential element to attract consumers. However, the evaluation and chemical basis of honey aroma is unclear. Palmitoleic acid, lagochilin, phomotenone and ethyl behenate were confirmed to be the strongest contributors to honey aroma by time-intensity analysis and UHPLC-Q-Orbitrap-MS. Predictive modeling was developed for processing honey aroma intensity responses in order to obtain significant Feng-flavor Baijiu rankings. In this study, the effects of ex-vivo saliva on Feng-flavor Baijiu were investigated for the first time. Mucin and α-amylase, as major proteins in ex-vivo saliva, were applied to simulate molecular docking of ethyl benzoate. Mucin and α-amylase modified the aroma release, which depended on hydrogen bonds and hydrophobic interactions, respectively. It is blazing a trail in the field in sensory experience of Feng-flavor Baijiu as well as contributes to our understanding of Feng-flavor Baijiu drinking process.
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Affiliation(s)
- Wei Jia
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an 710021, China.
| | - Chenna Di
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Rong Zhang
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Lin Shi
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
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