Sensorial properties of red wine polyphenols: Astringency and bitterness

被引：148

作者：

Soares, Susana ^{[1
]}

Brandao, Elsa ^{[1
]}

Mateus, Nuno ^{[1
]}

de Freitas, Victor ^{[1
]}

机构：

[1] Univ Porto, Fac Ciencias, Ctr Invest Quim, Dept Quim & Bioquim, Rua Campo Alegre 687, P-4169007 Oporto, Portugal

来源：

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 2017年 / 57卷 / 05期

关键词：

Bitter taste receptors; proline-rich proteins; salivary proteins; tannins; PROLINE-RICH PROTEINS; MOUTH-FEEL PROPERTIES; HUMAN SALIVARY HISTATINS; CONDENSED TANNINS; PERCEIVED ASTRINGENCY; POLYMERIC PROANTHOCYANIDINS; INCLUSION COMPLEXES; TASTE RECEPTORS; GRAPE; PRECIPITATION;

D O I：

10.1080/10408398.2014.946468

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：937 / 948

页数：12

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