Chemical and sensorial investigation of in-mouth sensory properties of grape anthocyanins

Abstract

Anthocyanins are water-soluble pigments found in the cell vacuoles of fruits and flowers, performing several roles from insects attraction to stress protection. Their antioxidant activity contributes to human health, and consuming plant-derived products provides their higher source in the diet. Although their colour and nutritional features, their contribution to sensory properties of foods has not been widely investigated. In wine, preferences are connected with sensory attributes of colour, aroma, taste, and mouthfeel. In this study, grape anthocyanin extracts (TAE) were fractionated using centrifugal partition chromatography (CPC) and preparative HPLC in three fractions, i.e glucoside (GF), acetylated (AF) and cinnamoylated (CF) anthocyanins. Sensory properties were investigated by chemical analysis, as reactivity towards bovin serum albumin (BSA) and salivary proteins, and in tasting sessions to assess anthocyanins best estimated thresholds (BET) in wine-like solution. Anthocyanins reacted with both BSA and salivary proteins, but to different extents, because higher interaction between salivary proteins and anthocyanins were found. Cinnamoylated anthocyanins are the most reactive to salivary proteins. Tasting sessions suggested an involvement of anthocyanins as in-mouth contributors in wine, since their BETs were 255, 297, 68, and 58 mg/L for TAE, GF, AF, and CF, respectively, and the descriptors reported were astringency and bitterness.

Impact of Different Stoppers on the Composition of Red and Rosé Lagrein, Schiava (Vernatsch) and Merlot Wines Stored in Bottle

“…The gradient of solvent B consisted of 10%–23% in 16 min, 23%–28% in 19 min and 28%–100% in 6 min at a flow rate of 1 mL/min. The column was washed with 100% acetonitrile for 5 min and re-equilibrated with the initial conditions for 3 min [ 49 ]. The tentative identification of the analytes was performed in accordance with bibliographic data.…”

Prediction of anthocyanin concentrations during red wine fermentation: development of Fourier transform infrared spectroscopy partial least squares models

“…peonidin-3-O-glucoside coumaroyl and malvidin-3-O-glucoside coumaroyl), using the method described by Chira in 2009 and Paissoni more recently (Chira, 2009;Paissoni et al, 2018). HPLC-UV/vis coupled with mass spectroscopy was used to determine retention times for the 12 different anthocyanins.…”

Impact of Chemical and Alternative Fungicides Applied to Grapevine cv Nebbiolo on Microbial Ecology and Chemical-Physical Grape Characteristics at Harvest

“…The above-mentioned induced resistance can represent an attractive strategy for increasing the production of plant defense compounds in grapevine, such as phenolic compounds (Flamini et al, 2013). For red wine production, especially, the content and chemical characteristic of phenolic compounds in berry skins and seeds at harvest play an essential role in the sensory properties of the resulting product, impacting on the chromatic characteristics, astringency and bitterness (Preys et al, 2006;Paissoni et al, 2018). Moreover, the final phenolic composition of wine is related to the capacity of the grape skin and seeds to release these compounds during the maceration-fermentation process.…”