title: Sensorial properties of red wine polyphenols: Astringency and bitterness.
abstract: Polyphenols have been the subject of numerous research over the past years, being referred as the nutraceuticals of modern life. The healthy properties of these compounds have been associated to a natural chemoprevention of 21st century major diseases such as cancer and neurodegenerative diseases (e.g. Parkinson's and Alzheimer's). This association led to an increased consumption of foodstuffs rich in these compounds such as red wine. Related to the ingestion of polyphenols are the herein revised sensorial properties (astringency and bitterness) which are not still pleasant. This review intends to be an outline both at a sensory as a molecular level of the mechanisms underlying astringency and bitterness of polyphenols. Up-to-date knowledge of this matter is discussed in detail.
authors.affiliation: a Centro de Investigação em Química, Faculdade de Ciências da Universidade do Porto , Departamento de Química e Bioquímica , Porto , Portugal.
authors.forename: Susana
authors.initials: S
authors.lastname: Soares
authors.affiliation: a Centro de Investigação em Química, Faculdade de Ciências da Universidade do Porto , Departamento de Química e Bioquímica , Porto , Portugal.
authors.forename: Elsa
authors.initials: E
authors.lastname: Brandão
authors.affiliation: a Centro de Investigação em Química, Faculdade de Ciências da Universidade do Porto , Departamento de Química e Bioquímica , Porto , Portugal.
authors.forename: Nuno
authors.initials: N
authors.lastname: Mateus
authors.affiliation: a Centro de Investigação em Química, Faculdade de Ciências da Universidade do Porto , Departamento de Química e Bioquímica , Porto , Portugal.
authors.forename: Victor
authors.initials: V
authors.lastname: de Freitas
mesh_terms: D004040:Dietary Carbohydrates / Q000032:analysis; D004044:Dietary Proteins / Q000737:chemistry; D005419:Flavonoids / Q000737:chemistry; D006801:Humans; D059808:Polyphenols / Q000737:chemistry*; D012463:Saliva / Q000378:metabolism; D012471:Salivary Proteins and Peptides / Q000378:metabolism; D013634:Tannins / Q000737:chemistry; D013649:Taste; D014920:Wine / Q000032:analysis*
chemical_list: D004040:Dietary Carbohydrates; D004044:Dietary Proteins; D005419:Flavonoids; D059808:Polyphenols; D012471:Salivary Proteins and Peptides; D013634:Tannins
keywords: Bitter taste receptors; proline-rich proteins; salivary proteins; tannins