A review on astringency and bitterness perception of tannins in wine

Ma, Wen; Guo, Anque; Zhang, Yulin; Wang, Hua; Liu, Ye; Li, Hua

doi:10.1016/j.tifs.2014.08.001

Cited by 239 publications

(187 citation statements)

References 84 publications

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“…Astringency or drying/puckering mouth-feel detectable throughout the oral cavity is due to a complex reaction between polyphenols and proteins of the mouth and saliva [79]. Interaction between tannins and saliva proteins plays an important role in astringency perception in wine [80]; however, the physiological and physicochemical mechanisms for this phenomenon are not fully understood and more studies focusing on this subject must be done in wines and fruits. n.d., not detected.…”

Section: Impact Of Fruit Phenolic Compounds On Sensorial Characteristicsmentioning

confidence: 99%

Genotype, Environment and Management Practices on Red/ Dark-Colored Fruits Phenolic Composition and Its Impact on Sensory Attributes and Potential Health Benefits

Cosme¹,

Gonçalves²,

Bacelar³

et al. 2017

Phenolic Compounds - Natural Sources, Importance and Applications

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Phenolic compounds are secondary metabolites abundant in our diet. These compounds may afect positively or negatively the sensory characteristics of food with important impacts on color, lavor, and astringency. An adequate consumption of phenolic compounds may also ofer health beneits. After the consumption of fruits, the colon is the main site of microbial fermentation, where high molecular weight phenolic compounds are transformed into low molecular weight phenolic compounds such as phenolic acids or lactone structures by intestinal microbiota, which produce metabolites with biological and antioxidant activity, with evidence on health beneits for humans. A large amount of diferent phenolic compounds are responsible for physicochemical and sensory characteristics of table grapes and wines. Also, sweet cherry (Prunus avium L.) is one of the most popular temperate table fruits; they contain lavonoids, lavan-3-ols, and lavonols in addition to non-lavonoid compounds. Anthocyanins are the major polyphenols in blueberries, and this group of phytochemicals is thought to be responsible for many of the health beneits of berry consumption. Therefore, considering the importance of red/dark-colored fruits phenolic composition, the purpose of this chapter is to make a review of the most recent publications about these fruits' phenolic composition and their impact on sensorial properties as well as the efect of microorganisms on fruit phenolic composition.

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Section: Impact Of Fruit Phenolic Compounds On Sensorial Characteristicsmentioning

confidence: 99%

Genotype, Environment and Management Practices on Red/ Dark-Colored Fruits Phenolic Composition and Its Impact on Sensory Attributes and Potential Health Benefits

Cosme¹,

Gonçalves²,

Bacelar³

et al. 2017

Phenolic Compounds - Natural Sources, Importance and Applications

View full text Add to dashboard Cite

show abstract

“…The combined action of elevated Ca 2+ and membrane depolarization opens the pannexin 1 hemichannel torelease transmitters to brain. Adenosine triphosphate (ATP) is secreted to gustatory afferent glossopharyngeal nerve fibers and ultimately generates a nerve signal in the brain recognized as a bitter taste (Ma et al, 2014).…”

Section: Mechanism Of Bitter Taste Perceptionmentioning

confidence: 99%

“…The loss of oral lubricating films/pellicle allows soluble tannin-protein aggregates or free astringent stimuli to interact directly with oral tissue possibly through receptors. The disturbance of the protective salivary film, could also be the explanation for the dry mouth perception usually associated with the astringent mouth-feel (Ma et al, 2014). According to Brandão et al (2014), salivary proteins families have relative discriminatory functions in rating the perception of astringency depending on the type of astringent stimuli used.…”

Section: Mechanism Of Bitter Taste Perceptionmentioning

confidence: 99%

Wine phenolics: looking for a smooth mouthfeel

2017

SDRP-JFST

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Each grape variety has its own phenolic profile. However, the concentration of the phenolic compounds present in wine mainly depends on winemaking processes. Phenolic compounds influence wine sensorial characteristics, namely taste or mouth feel, bitterness, astringency and color. Humans can perceive six basic tastes: sweet, salty; sour; umami; fat-taste and bitter taste. This last basic taste is considered as a defense mechanism against the ingestion of potential poisons. Some of the genes, encoding G-protein-coupled receptors -TAS2Rs, which translate for these distinct bitter compound detectors have been identified. Different phenolic compounds activate distinguished combination of TAS2Rs.Astringency in wine is primarily driven by proanthocyanidins, soluble protein-proanthocyanidins complexes which diminish the protective salivary film and bind to the salivary pellicle; insoluble proteinproanthocyanidins complex and proanthocyanidins are rejected against salivary film and trigger astringency sensation via increasing friction.Thus, the aim of this review is to expand the knowledge about the role of wine phenolic compounds in wine sensorial properties, namely in bitterness and astringency phenomenon's.

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“…For black tea, the theaflavins were the main reaction products (6,33,34,35) observed. When green tea was incubated with tyrosinase, theaflavins were the main reaction products as well, but present in concentrations three times higher (6,34) or similar (33,35) to black tea. For both the black tea and the tyrosinase incubation, the cumulated theaflavin content constituted approximately 70% of the total soluble phenolics.…”

Section: Theaflavin Formation In Green Tea With Exogenous Oxidasesmentioning

confidence: 99%

“…Several hypotheses about the formation of all these different compounds have been put forward throughout the years, [35][36][37][38] with the 'oxidative cascade hypothesis' 1 as the last and most complete description. The word 'cascade' in the name refers mainly to the hydroxylation level (level 2), where every hydroxylation will increase the probability of a next hydroxylation.…”

mentioning

confidence: 99%

Oligomerization and hydroxylation of green tea catechins by oxidative enzymes

Verloop¹

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Black teas are known for their characteristic brown colour, bitter taste and astringent mouth feel. These sensory characteristics are mainly influenced by the phenolic oxidation products present in black tea. The oxidation of phenolics from green tea leaves during black tea manufacturing is an uncontrolled process. With the objective to make tea oxidation a more controlled process, the aim of this thesis was to understand the enzymatic oxidation reactions occurring during tea oxidation, and to enable more rapid analysis of complex mixtures of phenolics. By incubating green tea catechins with an exogenous tyrosinase, a black tea-like phenolic profile was obtained, enriched in theaflavins, which are important for quality of tea. Further oxidation of theaflavins yielded theatridimensins, in which an epicatechin is coupled to the benzotropolone ring of theaflavin. By using MS/MS on selected ions these theatridimensins were shown to occur in black tea. This MS method could also be used to distinguish isomeric procyanidins and dehydrocatechins based on MS 2 fragments, as well as the different interflavanic configurations occurring in dehydrodicatechins. The dehydrocatechins were shown to occur in black tea as well. Besides these oligomerization reactions mediated by tyrosinase, oxidation of tea phenolics also comprised hydroxylation. The enzymatic activity from tea leaves responsible for this hydroxylation reaction, was found to be peroxidase. All findings were condensed into a new version of the 'oxidative cascade hypothesis', describing the oxidation reactions towards formation of a black tea.

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A review on astringency and bitterness perception of tannins in wine

Cited by 239 publications

References 84 publications

Genotype, Environment and Management Practices on Red/ Dark-Colored Fruits Phenolic Composition and Its Impact on Sensory Attributes and Potential Health Benefits

Genotype, Environment and Management Practices on Red/ Dark-Colored Fruits Phenolic Composition and Its Impact on Sensory Attributes and Potential Health Benefits

Wine phenolics: looking for a smooth mouthfeel

Oligomerization and hydroxylation of green tea catechins by oxidative enzymes

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