title: Quantitative reconstruction of the nonvolatile sensometabolome of a red wine.
abstract: The first comprehensive quantitative determination of 82 putative taste-active metabolites and mineral salts, the ranking of these compounds in their sensory impact based on dose-over-threshold (DoT) factors, followed by the confirmation of their sensory relevance by taste reconstruction and omission experiments enabled the decoding of the nonvolatile sensometabolome of a red wine. For the first time, the bitterness of the red wine could be demonstrated to be induced by subthreshold concentrations of phenolic acid ethyl esters and flavan-3-ols. Whereas the velvety astringent onset was imparted by three flavon-3-ol glucosides and dihydroflavon-3-ol rhamnosides, the puckering astringent offset was caused by a polymeric fraction exhibiting molecular masses above >5 kDa and was found to be amplified by the organic acids. The perceived sourness was imparted by l-tartaric acid, d-galacturonic acid, acetic acid, succinic acid, l-malic acid, and l-lactic acid and was slightly suppressed by the chlorides of potassium, magnesium, and ammonium, respectively. In addition, d-fructose and glycerol as well as subthreshold concentrations of glucose, 1,2-propandiol, and myo-inositol were found to be responsible for the sweetness, whereas the mouthfulness and body of the red wine were induced only by glycerol, 1,2-propandiol, and myo-inositol.
authors: Institut für Lebensmittelchemie, Universität Münster, Corrensstrasse 45, D-48149 Münster, Germany.
authors: Jan Carlos
authors: JC
authors: Hufnagel
authors: Thomas
authors: T
authors: Hofmann
mesh_terms: D000328:Adult; D005260:Female; D005419:Flavonoids / Q000032:analysis; D006801:Humans; D008297:Male; D055442:Metabolome; D010636:Phenols / Q000032:analysis; D013649:Taste; D014920:Wine / Q000032:analysis*
chemical_list: D005419:Flavonoids; D010636:Phenols; C404987:flavan-3-ol; C515101:caftaric acid