TY - JOUR
T1 - Orosensory-directed identification of astringent mouthfeel and bitter-tasting compounds in red wine
AU - Hufnagel, Jan Carlos
AU - Hofmann, Thomas
PY - 2008/2/27
Y1 - 2008/2/27
N2 - Application of sequential solvent extraction, followed by HPLC combined with the taste dilution analysis, enabled the localization of the most intense velvety astringent, drying, and puckering astringent, as well as bitter-tasting, compounds in red wine, respectively. Isolation of the taste components involving gel adsorption chromatography, ultrafiltration, and synthesis revealed the identification of 26 sensory-active nonvolatiles, among which several hydroxybenzoic acids, hydroxycinnamic acids, flavon-3-ol glycosides, and dihydroflavon-3-ol rhamnosides as well as a structurally undefined polymeric fraction (>5 kDa) were identified as the key astringent components. In contradiction to literature suggestions, flavan-3-ols were found to be not of major importance for astringency and bitter taste, respectively. Surprisingly, a series of hydroxybenzoic acid ethyl esters and hydroxycinnamic acid ethyl esters were identified as bitter compounds in wine. Taste qualities and taste threshold concentrations of the individual wine components were determined by means of a three-alternative forced-choice test and the half-mouth test, respectively.
AB - Application of sequential solvent extraction, followed by HPLC combined with the taste dilution analysis, enabled the localization of the most intense velvety astringent, drying, and puckering astringent, as well as bitter-tasting, compounds in red wine, respectively. Isolation of the taste components involving gel adsorption chromatography, ultrafiltration, and synthesis revealed the identification of 26 sensory-active nonvolatiles, among which several hydroxybenzoic acids, hydroxycinnamic acids, flavon-3-ol glycosides, and dihydroflavon-3-ol rhamnosides as well as a structurally undefined polymeric fraction (>5 kDa) were identified as the key astringent components. In contradiction to literature suggestions, flavan-3-ols were found to be not of major importance for astringency and bitter taste, respectively. Surprisingly, a series of hydroxybenzoic acid ethyl esters and hydroxycinnamic acid ethyl esters were identified as bitter compounds in wine. Taste qualities and taste threshold concentrations of the individual wine components were determined by means of a three-alternative forced-choice test and the half-mouth test, respectively.
KW - Astringency
KW - Bitterness
KW - Half-mouth test
KW - Polyphenols acid ethyl esters
KW - Red wine
KW - Taste
KW - Taste dilution analysis
KW - Wine
UR - http://www.scopus.com/inward/record.url?scp=40549137728&partnerID=8YFLogxK
U2 - 10.1021/jf073031n
DO - 10.1021/jf073031n
M3 - Article
C2 - 18193832
AN - SCOPUS:40549137728
SN - 0021-8561
VL - 56
SP - 1376
EP - 1386
JO - Journal of agricultural and food chemistry
JF - Journal of agricultural and food chemistry
IS - 4
ER -