Prediction of perceived astringency induced by phenolic compounds

Monteleone, Erminio; Condelli, Nicola; Dinnella, Caterina; Bertuccioli, Mario

doi:10.1016/j.foodqual.2004.06.002

Cited by 117 publications

(102 citation statements)

References 28 publications

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“…Polyphenols are major non-volatile components in red wine that contribute to mouth-feel properties or interact with volatile compounds in solution (Aronson & Ebeler, 2004). The polyphenol content of wine has been widely recorded as responsible for astringency and bitterness (Arnold & Noble, 1978;Gawel, 1998;Monteleone et al, 2004;Vidal et al, 2004;Lesschaeve & Noble, 2005;Condelli et al, 2006), but its effect on aroma perception has been evaluated to a lesser extent.…”

Section: Introductionmentioning

confidence: 99%

Influence of Polyphenol Levels on the Perception of Aroma in Vitis vinifera cv. Malbec wine

Goldner

Lira

Baren

et al. 2016

SAJEV

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The aim of this study was to explore the effect of two ranges of polyphenols naturally present in Malbec wine, high concentrations (4.5-7.2 g/L) and low (1.4-3.2 g/L), on the perception of aroma. Samples with a maximum ethanol level of 13.5% were taken from the fermentation tanks before the clarification and filtration process. A Quantitative Descriptive Analysis of wines was assessed by ten trained assessors, and HS-SPME-GC-MS and physicochemical analyses were performed. The intensities of fruity (P < 0.01), citrus (P < 0.01), strawberry (P < 0.05), cooked fruit (P < 0.01) and floral (P < 0.01) aromas decreased when the level of polyphenols increased. Neither volatile compounds nor physicochemical analyses were significant in the two groups of wines.

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Section: Introductionmentioning

confidence: 99%

Influence of Polyphenol Levels on the Perception of Aroma in Vitis vinifera cv. Malbec wine

Goldner

Lira

Baren

et al. 2016

SAJEV

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“…The intensity of astringency plays an important role towards acceptance of food products (Monteleone et al, 2004). The detection of astringency in egg tofu is due to the presence of phenolic acids and isoflavones compounds such as daidzein and genistein in soymilk (Lesschaeve and Nobel, 2005;Labbe et al, 2006).…”

Section: Discussionmentioning

confidence: 99%

Optimization of Egg Tofu Formulations Containing Carrageenan, Gum Arabic and Corn Starch by Descriptive Sensory Analysis

Murad¹,

Abdullah²,

Mustapha³

2015

American Journal of Applied Sciences

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The objectives of this study was to determine the effects of carrageenan, gum Arabic and corn starch on the sensory characteristics of egg tofu and to optimize egg tofu formulations using Response Surface Methodology (RSM). A Central Composite Design (CCD) with three factors was used to study the effects of carrageenan (0.1-0.2%), gum Arabic (0.1-1.0%) and corn starch (1.5-2.5%) on the sensory characteristics of egg tofu. Eight trained panelists performed quantitative descriptive analysis. Analysis of Variance (ANOVA) showed that several of the response variables (egg aroma, starchiness, cohesiveness, astringency and aftertaste) were significantly different (p<0.05) and that the coefficients of determination (R 2 ) were in the range of 0.77-0.96. Based on the superimposed plot to determine the overlay region for sensory attributes, the formulation of egg tofu with desired sensory quality was obtained by incorporating 0.12% carrageenan, 0.61% gum Arabic and 2.00% corn starch. The best sensory performances were set as a goal for each response and the results showed that the optimum predicted response values obtained for egg aroma, starchiness, cohesiveness, astringency and aftertaste were 62, 88, 37, 34 and 60 mm respectively.

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“…These can combine with gallic acid to form gallate esters and ultimately glycosides (Negro et al, 2003;Weber et al, 2007). The red color and astringency taste of the GSE can be attributed to polyphenol rich compounds especially proanthocyanidins which may affect the color and sensory characteristics of the product when used at higher concentrations (Monteleone et al, 2004;Weber et al, 2007).…”

Section: Hplc Phenolic Composition Of the Mixture 2 (200 Mg Gse: 100 mentioning

confidence: 99%

Synergistic Antioxidant Scavenging Activities of Grape Seed and Green Tea Extracts against Oxidative Stress

El-Beltagi

El-Desouky

Yousef

2016

Not Bot Horti Agrobo

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Grape seed and green tea extracts are reported to produce antioxidant scavenging activities against free radical toxicity. This study aimed to investigate the hypothesis that a specific combination of these extracts presents a synergistic antioxidant scavenging activities. The extracts of grape seed, green tea and their mixtures were characterized by phytochemical studies and tested for phenolics and flavonoids. In vitro antioxidant activity for individual extract and its mixtures was determined by DPPH, hydroxyl and superoxide free radical scavenging methods. The amount of total phenolics varied among the different extracts and ranged from 43.74 to 67.68 mg of gallic acid equivalents (GAE) / g dry weight, whereas total flavonoids content ranged from 4.25 to 11.66 mg of quercetin equivalents (QU) /g dry weight. The present results suggest that both extracts reported a highly contents of total phenolic and flavonoids compounds, also the mixtures of these extracts can synergistically enhance antioxidant activity. Antioxidant potential from mixture 2 (grape seed extract 200 mg: green tea extract 100 mg) was comparable to that of standard. HPLC results showed that the most abundant components in the mixture 2 extract were epigallocatechingallate while the lowest was the procyanidine.

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Prediction of perceived astringency induced by phenolic compounds

Cited by 117 publications

References 28 publications

Influence of Polyphenol Levels on the Perception of Aroma in Vitis vinifera cv. Malbec wine

Influence of Polyphenol Levels on the Perception of Aroma in Vitis vinifera cv. Malbec wine

Optimization of Egg Tofu Formulations Containing Carrageenan, Gum Arabic and Corn Starch by Descriptive Sensory Analysis

Synergistic Antioxidant Scavenging Activities of Grape Seed and Green Tea Extracts against Oxidative Stress

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