Prediction of perceived astringency induced by phenolic compounds
- 作者：Monteleone ; Erminio ; Condelli ; Nicola ; Dinnella ; Caterina ; Bertuccioli ; Mario
- 关键词：Polyphenols ; Proteins ; Mucin ; Sensory evaluation ; Astringency ; Nephelometry
- 刊名：Food Quality and Preference
- 出版年：2004
- 期刊代码：52_09503293
- 类别：abs
- 出版时间：October - December, 2004
- 卷：15
- 期：7-8
- 页码：761-769
- 文件大小：313 K
摘要
A method which can be used to estimate perceived astringency due to polyphenolic compounds is presented here. Thirty subjects were selected on the basis of them having similar salivary flows and they were trained to rate the perceived astringency of tannic acid and grape seed extract solutions. A scale of phenolic compound concentrations ranging from 0 to 3.2 g/L was selected in order to obtain an experimental curve describing the perceived intensity of the sensation. The same astringent solutions were added to a mucin solution in conditions resembling those present in the oral cavity. The formation of polyphenol–protein complexes was measured on the basis of the increasing turbidity of the reaction mixture and was expressed in terms of nephelometric turbidity units (NTU). Experimental curves describing NTU vs polyphenol concentration were obtained. Predictive models of astringency intensity vs NTU were produced. The predictive capacity of the models was checked by comparing the measured and predicted intensities of a set of samples prepared at phenolic compound concentration level varying from 0.94 to 2.13 g/L.