Laguna, L, Álvarez, MD, Simone, E orcid.org/0000-0003-4000-2222 et al. (2 more authors) (2019) Oral Wine Texture Perception and Its Correlation with Instrumental Texture Features of Wine-Saliva Mixtures. Foods, 8 (6). ARTN: 190. ISSN 2304-8158
Abstract
Unlike solid food, texture descriptors in liquid food are scarce, and they are frequently reduced to the term viscosity. However, in wines, apart from viscosity, terms, such as astringency, body, unctuosity and density, help describe their texture, relating the complexity and balance among their chemical components. Yet there is uncertainty about which wine components (and their combinations) cause each texture sensation and if their instrumental assessment is possible. Therefore, the aim of the present work was to study the effect of wine texture on its main components, when interacting with saliva. This was completed by using instrumental measurements of density and viscosity, and by using two types of panels (trained and expert). For that, six different model-wine formulations were prepared by adding one or multiple wine components: ethanol, mannoproteins, glycerol, and tannins to a de-alcoholised wine. All formulations were mixed with fresh human saliva (1:1), and their density and rheological properties were measured. Although there were no statistical differences, body perception was higher for samples with glycerol and/or mannoproteins, this was also correlated with density instrumental measurements (R = 0.971, p = 0.029). The viscosity of samples with tannins was the highest due to the formation of complexes between the model-wine and salivary proteins. This also provided astringency, therefore correlating viscosity and astringency feelings (R = 0.855, p = 0.030). No correlation was found between viscosity and body perception because of the overlapping of the phenolic components. Overall, the present results reveal saliva as a key factor when studying the wine texture through instrumental measurements (density and viscosity).
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
Keywords: | wine texture; body; viscosity; density; trained and expert panel |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 13 Jun 2019 10:59 |
Last Modified: | 13 Jun 2019 10:59 |
Status: | Published |
Publisher: | MDPI |
Identification Number: | 10.3390/foods8060190 |
Related URLs: | |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:147257 |