Correlations Between Phenolic Composition and Perceived Astringency of Wines

Choi, Kyung-Hoon; Lee, Dong Hoon; Park, Seo Jun; Im, Dong-Jun; Hur, Youn Young

doi:10.3390/app10228020

Cited by 5 publications

(6 citation statements)

References 31 publications

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“…The total phenolic concentration (TPC) of the extracts was measured using the modified Folin-Ciocalteu's reagent assay [10]. An aliquot (1 mL) of extract solution was evaporated and dissolved in dimethyl sulfoxide.…”

Section: Total Phenolic Concentrationmentioning

confidence: 99%

“…The proanthocyanidin concentration (PAC) in the extracts was measured using a vanillin-acetic acid assay [10]. A 30 µL extract solution was pipetted into each well of a 96-well microplate, and 150 µL of a vanillin working solution (0.5% vanillin in 4% HCl in acetic acid) was added.…”

Section: Proanthocyanidin Concentrationmentioning

confidence: 99%

“…The polymeric tannin concentration (PTC) in the extracts was measured using a BSA precipitation assay [10]. A 0.2 mL of the extract solution was mixed with 1 mL of BSA solution (1 mg/mL BSA in a washing buffer) in a microtube and incubated at 25 • C for 10 min.…”

Section: Polymeric Tannin Concentrationmentioning

confidence: 99%

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Effects of Berry Thinning on the Physicochemical, Aromatic, and Sensory Properties of Shine Muscat Grapes

Choi

Park

et al. 2021

Horticulturae

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The effects of the level of berry thinning (30% and 50% berry removal) on the quality and sensory properties of Shine Muscat grapes were investigated. As berry thinning increased, the total soluble solids content increased and titratable acidity decreased. Berry thinning increased berry size and cluster weight but caused no change in individual berry weight. Phenolic concentrations as measured by total phenolic, proanthocyanidin, and polymeric tannin concentrations tended to increase with an increase in berry thinning. Gas chromatographic analysis indicated that C6-compounds were the significant constituents of volatile alcohols and aldehydes; linalool was the most abundant monoterpene. Odor activity analysis indicated that (E)-2-hexen-1-ol, (E)-2-hexenal, 1-hexanal, (Z)-3-hexenal, (E)-β-damascenone, linalool, and (E)-linalool oxide were active odorants. Berry thinning increased the accumulation of linalool contributing to high sensory flavor scores in thinned berries. Furthermore, its oxidized derivative-linalool oxide-contributed to enhancing the Muscat flavor. In conclusion, berry thinning induced compositional changes in Shine Muscat grape berries by accelerating the ripening rate, contribution to improved sensory properties.

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Section: Total Phenolic Concentrationmentioning

confidence: 99%

Section: Proanthocyanidin Concentrationmentioning

confidence: 99%

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Effects of Berry Thinning on the Physicochemical, Aromatic, and Sensory Properties of Shine Muscat Grapes

Choi

Park

et al. 2021

Horticulturae

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“…The PTC of grape berries was significantly lower in the berries harvested at 16 WAFB than in the others. The polymeric tannin content is an important parameter for judging the eating and drinking quality of grapes and wines since polymeric tannin, rather than other phenolic constituents, such as anthocyanins and proanthocyanidins is responsible for the astringent sensation [ 11 ]. In contrast, the skin rupture strength and flesh firmness values of Shine Muscat grapes were significantly higher in berries harvested at 16 WAFB than in the others.…”

Section: Resultsmentioning

confidence: 99%

“…The polymeric tannin content (PTC) in the extracts was determined using a BSA precipitation assay [ 11 ] with slight modifications. Grape skins were manually separated from the pulp using a flat spatula and immediately soaked in deionized water.…”

Section: Methodsmentioning

confidence: 99%

Relationships between Instrumental and Sensory Quality Indices of Shine Muscat Grapes with Different Harvesting Times

Choi¹,

Hur²,

Park³

et al. 2022

Foods

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The effects of instrumental quality indices on the sensory properties of Shine Muscat grapes harvested 16, 18, 20, and 22 weeks after full bloom (WAFB) were investigated. The berries harvested at 20 and 22 WAFB gained higher sweetness scores than those harvested at 16 and 18 WAFB, showing similar trends to that of total soluble solids (TSS) content. The sourness, astringency, and firmness scores were not significantly different among the samples. The flavor score showed a trend similar to that of sweetness perception. The higher flavor score in the berries harvested at 20 and 22 WAFB seemed to be derived from the development of floral aroma compounds, including linalool and its derivatives, with ripening. Consumer acceptance was highly correlated with sweetness and flavor perceptions. It was concluded that the TSS content and development of floral aroma compounds are the key quality parameters for Shine Muscat grapes, satisfying consumer acceptability in the market.

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The potentials of Robusta (Coffea Robusta L.) and Arabica (Coffea Arabica L.) coffee leaf by-product as anti-diabetic drinks

Fibrianto,

Azarul ‘Izza,

Martati

et al. 2023

Canrea

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1) Background: It has been known that coffee leaf contain various bioactives and antioxidants. While diabetes can be indicated by the damage of pancreatic beta cells, numerous studies have reported that many kinds of antioxidants can recover the beta cells. As a result, coffee leaf tea has the potential to be developed as an anti-diabetic beverage. The current study used in vivo experiments to investigate the functionality of coffee leaf tea for diabetic therapy; 2) Methods: Robusta and Arabica coffee leaf were processed as oolong tea. All samples were soft-infused. Healthy and diabetic rats (induced with STZ intraperitonially at 80 mg/kg BW) were treated by injecting the softly infused coffee leaf tea 12 ml/kg BW/day for 28 days; 3) Results: Compared to the glibenclamide treatment, diabetic rats injected with Robusta coffee leaf tea were better at lowering blood sugar (p-value <0.05), as well as maintaning body weight. This is supported by the fact that the number of pancreatic beta cells in diabetic rats injected with Robusta coffee leaf tea was significantly higher than in glibenclamide treated rats (pvalue <0.05). Coffee leaf tea tend to have a lighter sensory profile than oolong tea; 4) Conclusions: It can be concluded that Robusta coffee leaf tea tends to be potentially developed as anti-diabetic drink since it can recover damaged pancreatic beta cells better than glibenclamide, thus helping to decrease blood sugar.

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Correlations Between Phenolic Composition and Perceived Astringency of Wines

Cited by 5 publications

References 31 publications

Effects of Berry Thinning on the Physicochemical, Aromatic, and Sensory Properties of Shine Muscat Grapes

Effects of Berry Thinning on the Physicochemical, Aromatic, and Sensory Properties of Shine Muscat Grapes

Relationships between Instrumental and Sensory Quality Indices of Shine Muscat Grapes with Different Harvesting Times

The potentials of Robusta (Coffea Robusta L.) and Arabica (Coffea Arabica L.) coffee leaf by-product as anti-diabetic drinks

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