The mouth‐feel properties of grape and apple proanthocyanidins in a wine‐like medium
Citations Over TimeTop 1% of 2003 papers
Abstract
Abstract A range of structurally defined apple and grape proanthocyanidins was isolated in sufficient amount to carry out a formal sensory descriptive analysis study. Purified proanthocyanidin fractions differed in chain length, degree of galloylation and epigallocatechin content. Astringency attributes of the preparations in a model wine medium were rated while the fractions were held in the mouth and after expectoration. The degree of polymerization appeared to be the variable that discriminated among the fractions to the greatest extent. It affected both the overall astringency and the different individual astringency attributes, with increased ‘drying’, ‘chalky’, ‘adhesive’ and ‘pucker’ characters correlating with increasing chain length. A rougher sensation with increased ‘coarseness’, ‘drying’ and ‘chalkiness’ correlated with an increased degree of galloylation of the fractions. The presence of epigallocatechin units in the proanthocyanidin tended to lower the ‘coarse’ perception. Copyright © 2003 Society of Chemical Industry
Related Papers
- → Prospects for Proanthocyanidins from Grape Seed: Extraction Technologies and Diverse Bioactivity(2021)23 cited
- ANTIOXIDATIVE ACTIVITY OF GRAPE SEED PROANTHOCYANIDIN EXTRACTED BY STEP-SHENLU METHOD(2004)
- EXTRACTION AND DETERMINATION METHODS OF PROANTHOCYANIDIN FROM GRAPE SEED(2007)
- A review of studies on grape seed oil and proanthocyanidins(2005)
- Study on Extraction from Grape Seeds and Chemical Modification of Proanthocyanidins and its Antioxidative Activity(2010)