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Wang S, Smyth HE, Olarte Mantilla SM, Stokes JR, Smith PA. Astringency and its sub-qualities: a review of astringency mechanisms and methods for measuring saliva lubrication. Chem Senses 2024; 49:bjae016. [PMID: 38591722 DOI: 10.1093/chemse/bjae016] [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: 06/17/2023] [Indexed: 04/10/2024] Open
Abstract
Astringency is an important mouthfeel attribute that influences the sensory experiences of many food and beverage products. While salivary lubricity loss and increased oral friction were previously believed to be the only astringency mechanisms, recent research has demonstrated that nontactile oral receptors can trigger astringency by responding to astringents without mechanical stimulation. Various human factors have also been identified that affect individual responses to astringents. This article presents a critical review of the key research milestones contributing to the current understanding of astringency mechanisms and the instrumental approaches used to quantify perceived astringency intensity. Although various chemical assays or physical measures mimic in-mouth processes involved in astringent mouthfeel, this review highlights how one chemical or physical approach can only provide a single measure of astringency determined by a specific mechanism. Subsequently, using a single measurement to predict astringency perception is overly idealistic. Astringency has not been quantified beyond the loss of saliva lubrication; therefore, nontactile receptor-based responses must also be explored. An important question remains about whether astringency is a single perception or involves distinct sub-qualities such as pucker, drying, and roughness. Although these sub-quality lexicons have been frequently cited, most studies currently view astringency as a single perception rather than dividing it into sub-qualities and investigating the potentially independent mechanisms of each. Addressing these knowledge gaps should be an important priority for future research.
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Affiliation(s)
- Shaoyang Wang
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, QLD 4068, Australia
| | - Heather E Smyth
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, QLD 4068, Australia
| | - Sandra M Olarte Mantilla
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, QLD 4068, Australia
| | - Jason R Stokes
- School of Chemical Engineering, The University of Queensland, St Lucia, QLD 4072, Australia
| | - Paul A Smith
- Wine Australia, P.O. Box 2733, Kent Town, SA 5071, Australia
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Obreque-Slier E, Medel-Marabolí M, Maldonado-Maldonado E, López-Solís RO. Paper chromatography approach for the assessment of interaction between red wine and whole saliva. J Chromatogr A 2023; 1707:464266. [PMID: 37572383 DOI: 10.1016/j.chroma.2023.464266] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2023] [Revised: 07/23/2023] [Accepted: 07/31/2023] [Indexed: 08/14/2023]
Abstract
In-mouth interaction of red wine compounds with salivary proteins is a primary event allegedly responsible for eliciting the mouth-feel sensation of astringency. Those interactions have been currently associated with precipitation of salivary protein/polyphenol complexes. However, such single physicochemical evidence for interaction does not account for the complexity of astringency. This study aimed to develop a paper chromatography method to assess interactions between red wine and the salivary protein fraction using stepwise series of red wine/saliva binary mixtures from 100% wine to 100% saliva ("Alpha and Omega series"). Aliquots of each one of the mixtures were spotted on a cellulose membrane to scrutinize independently the distribution areas of wine components (naturally pink-colored) and salivary protein (stained blue in Coomassie Brilliant R-250). This double target detection revealed interactions between saliva and red wine components along most of the quantitative Alpha and Omega series, a point of equivalence corresponding to maximum interactivity for both complex reactants and a non-diffusible sub-fraction of saliva displaying the highest interactivity. The results indicate a novel way to assess quantitatively physicochemical interactions between red wines and human saliva but also provide new lights to approach the identification of molecular salivary structures involved in triggering astringency.
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Affiliation(s)
- Elías Obreque-Slier
- Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, P.O. Box 1004, Santiago, Chile
| | - Marcela Medel-Marabolí
- Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, P.O. Box 1004, Santiago, Chile
| | - Edio Maldonado-Maldonado
- Program of Cellular and Molecular Biology, Faculty of Medicine-ICBM, University of Chile, Independencia 1027, Santiago, Chile
| | - Remigio O López-Solís
- Program of Cellular and Molecular Biology, Faculty of Medicine-ICBM, University of Chile, Independencia 1027, Santiago, Chile.
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Paissoni MA, Motta G, Giacosa S, Rolle L, Gerbi V, Río Segade S. Mouthfeel subqualities in wines: A current insight on sensory descriptors and physical-chemical markers. Compr Rev Food Sci Food Saf 2023; 22:3328-3365. [PMID: 37282812 DOI: 10.1111/1541-4337.13184] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 05/06/2023] [Accepted: 05/15/2023] [Indexed: 06/08/2023]
Abstract
Astringency and more generally mouthfeel perception are relevant to the overall quality of the wine. However, their origin and description are still uncertain and are constantly updating. Additionally, the terminology related to mouthfeel properties is expansive and extremely diversified, characterized by common traditional terms as well as novel recently adopted descriptors. In this context, this review evaluated the mention frequency of astringent subqualities and other mouthfeel attributes in the scientific literature of the last decades (2000-August 17, 2022). One hundred and twenty-five scientific publications have been selected and classified based on wine typology, aim, and instrumental-sensorial methods adopted. Dry resulted as the most frequent astringent subquality (10% for red wines, 8.6% for white wines), while body-and related terms-is a common mouthfeel sensation for different wine types, although its concept is still vague. Alongside, promising analytical and instrumental techniques investigating and simulating the in-mouth properties are discussed in detail, such as rheology for the viscosity and tribology for the lubrication loss, as well as the different approaches for the quantitative and qualitative evaluation of the interaction between salivary proteins and astringency markers. A focus on the phenolic compounds involved in the tactile perception was conducted, with tannins being the compounds conventionally found responsible for astringency. Nevertheless, other non-tannic polyphenolic classes (i.e., flavonols, phenolic acids, anthocyanins, anthocyanin-derivative pigments) as well as chemical-physical factors and the wine matrix (i.e., polysaccharides, mannoproteins, ethanol, glycerol, and pH) can also contribute to the wine in-mouth sensory profile. An overview of mouthfeel perception, factors involved, and its vocabulary is useful for enologists and consumers.
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Affiliation(s)
- Maria Alessandra Paissoni
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Alba, Italy
| | - Giulia Motta
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Alba, Italy
| | - Simone Giacosa
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Alba, Italy
| | - Luca Rolle
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Alba, Italy
| | - Vincenzo Gerbi
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Alba, Italy
| | - Susana Río Segade
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Alba, Italy
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González-Muñoz B, Garrido-Vargas F, Pavez C, Osorio F, Chen J, Bordeu E, O'Brien JA, Brossard N. Wine astringency: more than just tannin-protein interactions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1771-1781. [PMID: 34796497 DOI: 10.1002/jsfa.11672] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/23/2020] [Revised: 09/22/2021] [Accepted: 11/19/2021] [Indexed: 06/13/2023]
Abstract
Red wines are characterized by their astringency, a very important sensory attribute that affects the perceived quality of wines. Three mechanisms have been proposed to explain astringency, and two theories describe how these mechanisms work in an integrated manner to produce tactile sensations such as drying, roughening, shrinking and puckering. The factors involved include not only tannins and salivary proteins, but also anthocyanins, grape polysaccharides and mannoproteins, as well as other wine matrix components that modulate their interactions. These multifactorial interactions could be responsible for different sensory responses and therefore need to be further studied. This review presents the latest advances in astringency perception and its possible origins, with special attention on the interactions of components, their impact on oral perception and the development of astringency sub-qualities. Future research efforts should concentrate on understanding the mechanisms involved as well as on the limiting factors related to the conformation and stability of the tannin-salivary protein complexes. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Beatriz González-Muñoz
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile
- Departamento de Genética Molecular y Microbiología, Facultad de Ciencias Biológicas, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Fernanda Garrido-Vargas
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile
- Departamento de Genética Molecular y Microbiología, Facultad de Ciencias Biológicas, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Carolina Pavez
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Fernando Osorio
- Departamento de Ciencia y Tecnología de Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Santiago, Chile
| | - Jianshe Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P. R. China
| | - Edmundo Bordeu
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - José A O'Brien
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile
- Departamento de Genética Molecular y Microbiología, Facultad de Ciencias Biológicas, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Natalia Brossard
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile
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Rosenkranz A, Marian M, Shah R, Gashi B, Zhang S, Bordeu E, Brossard N. Correlating wine astringency with physical measures - Current knowledge and future directions. Adv Colloid Interface Sci 2021; 296:102520. [PMID: 34488181 DOI: 10.1016/j.cis.2021.102520] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2021] [Revised: 08/24/2021] [Accepted: 08/25/2021] [Indexed: 11/17/2022]
Abstract
Oral tribology receives growing attention in the field of food sciences as it offers great opportunities to establish correlations between physical parameters, such as the coefficient of friction, and sensory effects when interacting with components of the human mouth. One important aspect covers the astringency produced by wine, which can be described as the sensation of dryness and puckering in the mouth, specifically occurring between the tongue and the palate after swallowing. Therefore, this article aims at shedding some light on recent trends to correlate physical measures, such as the coefficient of friction derived by oral tribology, with prevailing theories on underlying physiological causes for sensory perception of wines. Some successful cases reported the potential of correlating wine astringency perception with the coefficient of friction in tribological experiments. Our critical assessment demonstrates that the findings are still contradictory, which urgently asks for more systematic studies. Therefore, we summarize the current challenges and hypothesize on future research directions with a particular emphasis on the comparability, reproducibility and transferability of studies using different experimental test-rigs and procedures.
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Affiliation(s)
- Andreas Rosenkranz
- Department of Chemical Engineering, Biotechnology and Materials, University of Chile, Santiago, Chile.
| | - Max Marian
- Engineering Design, Friedrich-Alexander-University Erlangen, Nuremberg (FAU), Erlangen, Germany
| | - Raj Shah
- Koehler Instrument Company, Holtsville, NY, USA
| | - Blerim Gashi
- Department of Chemical Engineering, Stony Brook University, NY, USA
| | - Stanley Zhang
- Department of Chemical Engineering, Stony Brook University, NY, USA
| | - Edmundo Bordeu
- Department of Fruit Production and Enology, School of Agricultural and Forest Sciences, Pontificia Universidad Católica de Chile, Santiago 7820436, Chile
| | - Natalia Brossard
- Department of Fruit Production and Enology, School of Agricultural and Forest Sciences, Pontificia Universidad Católica de Chile, Santiago 7820436, Chile
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