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Título
Interactions between wine phenolic compounds and human saliva in astringency perception
Autor(es)
Materia
Human saliva
Wine
Wine phenolic compounds
Clasificación UNESCO
2417.17 Nutrición Vegetal
Fecha de publicación
2018
Resumen
[EN] Astringency is a complex perceptual phenomenon involving several sensations that are perceived simultaneously. The mechanism leading to these sensations has been thoroughly and controversially discussed in the literature and it is still not well understood since there are many contributing factors. Although we are still far from elucidating the mechanisms whereby astringency develops, the interaction between phenolic compounds and proteins (from saliva, oral mucosa or cells) seems to be most important. This review summarizes the recent trends in the protein–phenol interaction, focusing on the effect of the structure of the phenolic compound on the interaction with salivary proteins and on methodologies based on these interactions to determine astringency.
URI
ISSN
2042-6496
DOI
10.1039/c7fo02030a
Versión del editor
Colecciones
- GIP. Artículos [86]