title: Contribution of low molecular weight phenols to bitter taste and mouthfeel properties in red wines.
abstract: The aim of this study was to explore the relationship between low molecular weight compounds present in wines and their sensory contribution. Six young red wines were fractionated by gel permeation chromatography and subsequently each fraction obtained was separated from sugars and acids by solid phase extraction. Wines and both fractions were in-mouth evaluated by a trained sensory panel and UPLC-MS analyses were performed. The lack of ethanol and proanthocyanidins greatly increased the acidity perceived. The elimination of organic acids enabled the description of the samples, which were evaluated as bitter, persistent and slightly astringent. Coutaric acid and quercetin-3-O-rutinoside appear to be relevant astringent compounds in the absence of proanthocyanidins. Bitter taste was highly correlated with the in-mouth persistence. A significant predictive model for bitter taste was built by means of PLSR. Further research must be carried out to validate the sensory contribution of the compounds involved in bitterness and astringency and to verify the sensory interactions observed.
authors: Instituto de Ciencias de la Vid y el Vino (UR-CSIC-GR), Madre de Dios 51, E-26006 Logroño, La Rioja, Spain; Department of Chemistry, University of La Rioja, Madre de Dios 51, E-26006 Logroño, La Rioja, Spain.
authors: Ana
authors: A
authors: Gonzalo-Diago
authors: Instituto de Ciencias de la Vid y el Vino (UR-CSIC-GR), Madre de Dios 51, E-26006 Logroño, La Rioja, Spain; Department of Agriculture and Food, University of La Rioja, Madre de Dios 51, E-26006 Logroño, La Rioja, Spain.
authors: Marta
authors: M
authors: Dizy
authors: Instituto de Ciencias de la Vid y el Vino (UR-CSIC-GR), Madre de Dios 51, E-26006 Logroño, La Rioja, Spain; Department of Chemistry, University of La Rioja, Madre de Dios 51, E-26006 Logroño, La Rioja, Spain. Electronic address: puri.fernandez@unirioja.es.
authors: Purificación
authors: P
authors: Fernández-Zurbano
mesh_terms: D000328:Adult; D002851:Chromatography, High Pressure Liquid; D005260:Female; D006801:Humans; D008297:Male; D013058:Mass Spectrometry; D008875:Middle Aged; D008970:Molecular Weight; D010636:Phenols / Q000737:chemistry*; D013649:Taste; D014920:Wine / Q000032:analysis*; D055815:Young Adult
chemical_list: D010636:Phenols
keywords: Astringency; Bitter; Polyphenols; Sensory analysis; Wine