Towards an understanding of bitterness in white wines: Contribution of 27 compounds assessed by LC-HRMS and sensory analysis.
Food Chem
; 451: 139503, 2024 Sep 01.
Article
em En
| MEDLINE
| ID: mdl-38714111
ABSTRACT
Whereas bitterness perception can modify the taste balance of white wines, its molecular origin remains largely unclear. This work aimed at determining the influence of a selection of the most cited bitter compounds on the bitterness of commercial dry white wines. Forty-two wines were sensorially characterized by a trained panel and divided into two statistically different groups depending on their bitterness. Twenty-seven bitter compounds were selected and five quantitation methods were developed and validated. The methods were used to measure the levels of all the 27 compounds in dry wine, 25 of them in sweet wine and 22 of them in grape juice. The detected concentrations were generally below the taste detection thresholds. No significant positive correlation between the bitterness intensity of the tasted samples and the concentration of the assayed bitter compounds was observed, suggesting the existence of other markers of bitterness in white wines.
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Texto completo:
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Base de dados:
MEDLINE
Assunto principal:
Paladar
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Vinho
Limite:
Adult
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Female
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Humans
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Male
Idioma:
En
Ano de publicação:
2024
Tipo de documento:
Article