Cargando…

Evaluation of the Effect of a Grape Seed Tannin Extract on Wine Ester Release and Perception Using In Vitro and In Vivo Instrumental and Sensory Approaches

This study aimed to systematically evaluate the effect of a commercial grape seed tannin extract (GSE) fully characterized (53% monomers, 47% procyanidins) on wine ester release and perception using a global approach. The behavior of two esters (ethyl hexanoate, ethyl decanoate) was studied in a con...

Descripción completa

Detalles Bibliográficos
Autores principales:	Muñoz-González, Carolina, Criado, Celia, Pérez-Jiménez, María, Pozo-Bayón, María Ángeles
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7824827/ https://www.ncbi.nlm.nih.gov/pubmed/33466484 http://dx.doi.org/10.3390/foods10010093

Ejemplares similares

Effects of Ethanol Concentration on Oral Aroma Release After Wine Consumption
por: Muñoz-González, Carolina, et al.
Publicado: (2019)

Specificity of Saliva Esterases by Wine Carboxylic Esters and Inhibition by Wine Phenolic Compounds Under Simulated Oral Conditions
por: Pérez-Jiménez, María, et al.
Publicado: (2021)

Oral Release Behavior of Wine Aroma Compounds by Using In-Mouth Headspace Sorptive Extraction (HSSE) Method
por: Pérez-Jiménez, María, et al.
Publicado: (2021)

Understanding If Differences in Salivary Flow Rate and Total Protein Content Triggered by Biological Factors (Sex and Age) Affect Aroma Perception and the Hedonic and Emotional Response of Wine Consumers
por: Criado, Celia, et al.
Publicado: (2022)

Regulated Deficit Irrigation Alters Anthocyanins, Tannins and Sensory Properties of Cabernet Sauvignon Grapes and Wines
por: Casassa, Luis Federico, et al.
Publicado: (2015)

Evaluation of the Long-Lasting Flavour Perception after the Consumption of Wines Treated with Different Types of Oenological Additives Considering Individual 6-n-Propylthiouracil Taster Status
por: Velázquez-Martínez, Rafael I., et al.
Publicado: (2023)

Understanding human salivary esterase activity and its variation under wine consumption conditions
por: María, Pérez-Jiménez, et al.
Publicado: (2020)

Interactions among Odorants, Phenolic Compounds, and Oral Components and Their Effects on Wine Aroma Volatility
por: Perez-Jiménez, María, et al.
Publicado: (2020)

Feasibility and application of a retronasal aroma-trapping device to study in vivo aroma release during the consumption of model wine-derived beverages
por: Muñoz-González, Carolina, et al.
Publicado: (2014)

The condensed tannin chemistry and astringency properties of fifteen Vitis davidii Foex grapes and wines
por: Ju, Yan-lun, et al.
Publicado: (2021)

The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine
por: Chen, Kai, et al.
Publicado: (2016)

Potential Grape-Derived Contributions to Volatile Ester Concentrations in Wine
por: Boss, Paul K., et al.
Publicado: (2015)

Wine and Grape Tannin Interactions with Salivary Proteins and Their Impact on Astringency: A Review of Current Research
por: McRae, Jacqui M., et al.
Publicado: (2011)

Grape-derived pectic polysaccharides alter the tannin and pigment composition of Cabernet Sauvignon red wines
por: Weilack, Ingrid, et al.
Publicado: (2023)

Evolution of Seed-Soluble and Insoluble Tannins during Grape Berry Maturation
por: Wang, Jingjing, et al.
Publicado: (2023)

Assessment Wine Aroma Persistence by Using an in Vivo PTR-ToF-MS Approach and Its Relationship with Salivary Parameters
por: Muñoz-González, Carolina, et al.
Publicado: (2019)

Effect of tannin addition on chromatic characteristics, sensory qualities and antioxidant activities of red wines
por: Li, Lingxi, et al.
Publicado: (2020)

Research Progress in Imaging Technology for Assessing Quality in Wine Grapes and Seeds
por: Rodríguez-Pulido, Francisco J., et al.
Publicado: (2022)

The Influence of Hydrolytic Enzymes on Tannin Adsorption-Desorption onto Grape Cell Walls in a Wine-Like Matrix
por: Osete-Alcaraz, Andrea, et al.
Publicado: (2021)

Evaluation of Anthocyanin Profile and Color in Sweet Cherry Wine: Effect of Sinapic Acid and Grape Tannins during Aging
por: Li, Mingyue, et al.
Publicado: (2021)

Wine tannins: Where are they coming from? A method to access the importance of berry part on wine tannins content
por: Rousserie, Pauline, et al.
Publicado: (2020)

Focus on the role of seed tannins and pectolytic enzymes in the color development of Pinot noir wine
por: Sparrow, Angela M., et al.
Publicado: (2021)

Influence of grape seeds on wine composition and astringency of Tempranillo, Garnacha, Merlot and Cabernet Sauvignon wines
por: Gombau, Jordi, et al.
Publicado: (2020)

Effects of pre- and post-fermentative practices on oligomeric cyclic and non-cyclic condensed tannins in wine from Schiava grapes
por: Darnal, Aakriti, et al.
Publicado: (2023)

The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines
por: Pérez-Magariño, Silvia, et al.
Publicado: (2022)

The Use of Grape Seed Byproducts Rich in Flavonoids to Improve the Antioxidant Potential of Red Wines
por: Jara-Palacios, María José, et al.
Publicado: (2016)

Mechanical and Surface Properties of Edible Coatings Elaborated with Nanoliposomes Encapsulating Grape Seed Tannins and Polysaccharides
por: Monasterio, Angela, et al.
Publicado: (2023)

Changes in Tannin Composition of Syrah Grape Skins and Seeds during Fruit Ripening under Contrasting Water Conditions
por: Kyraleou, Maria, et al.
Publicado: (2017)

Volatile Composition and Sensory Characterization of Dry White Wines Made with Overripe Grapes by Means of Two Different Techniques
por: Sancho-Galán, Pau, et al.
Publicado: (2022)

To What Extent Are the Effects of UV Radiation on Grapes Conserved in the Resulting Wines?
por: Del-Castillo-Alonso, María-Ángeles, et al.
Publicado: (2021)

Evaluation of grape stems and grape stem extracts for sulfur dioxide replacement during grape wine production
por: Nogueira, Danielle P., et al.
Publicado: (2023)

Revealing the sensory impact of different levels and combinations of esters and volatile thiols in Chardonnay wines
por: Iobbi, Angelica, et al.
Publicado: (2023)

The Oxygen Consumption Kinetics of Commercial Oenological Tannins in Model Wine Solution and Chianti Red Wine
por: Jeremic, Jelena, et al.
Publicado: (2020)

Effect of the Use of Purified Grape Pomace as a Fining Agent on the Volatile Composition of Monastrell Wines
por: Gil-Muñoz, Rocio, et al.
Publicado: (2019)

The Influence of Grape Clone and Yeast Strain on Varietal Thiol Concentrations and Sensory Properties of Graševina Wines
por: Tomašević, Marina, et al.
Publicado: (2023)

Cocoa Spread with Grape Seed Oil and Encapsulated Grape Seed Extract: Impact on Physical Properties, Sensory Characteristics and Polyphenol Content
por: Lončarević, Ivana, et al.
Publicado: (2022)

The genetic basis of grape and wine aroma
por: Lin, Jerry, et al.
Publicado: (2019)

Ozone and Bioactive Compounds in Grapes and Wine
por: Modesti, Margherita, et al.
Publicado: (2021)

The effects of regions and the wine aging periods on the condensed tannin profiles and the astringency perceptions of Cabernet Sauvignon wines
por: Tu, Qian, et al.
Publicado: (2022)

Use of water and ethanol extracts from wine grape seed pomace to prepare an antioxidant toothpaste
por: Emmulo, Emanuela, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_b43fo3cggqa0ooksaea1snd6u9