| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539596 | Food Chemistry | 2012 | 10 Pages |
Abstract
⺠Quantitative sensory and chemical profiles for a homogeneous set of red wines are provided. ⺠Two statistically significant models has been built for sensory astringency perceived. ⺠The sensory astringency is primarily driven by polymeric proanthocyanidins and secondarily by other compounds. ⺠There are complex interactions between non-volatile compounds on the in-mouth sensory perceptions. ⺠Antagonism effect has been found between pairs of different astringent isomers.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
MarÃa-Pilar Sáenz-Navajas, José-Miguel Avizcuri, Vicente Ferreira, Purificación Fernández-Zurbano,