Evaluation of the effect of a grape seed tannin extract on wine ester release and perception using in vitro and in vivo instrumental and sensory approaches

This article belongs to the Special Issue Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products.

Detalles Bibliográficos
Autores: Muñoz-González, Carolina, Criado, Celia, Pérez-Jiménez, María, Pozo-Bayón, Mª Ángeles
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2021
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/227865
Acceso en línea:http://hdl.handle.net/10261/227865
Access Level:acceso abierto
Palabra clave:Wine
Tannins
Volatile compounds
Polyphenol-aroma interactions
Saliva
In vitro release
Retronasal aroma
Time-intensity
HS-GC/MS
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spelling Evaluation of the effect of a grape seed tannin extract on wine ester release and perception using in vitro and in vivo instrumental and sensory approachesMuñoz-González, CarolinaCriado, CeliaPérez-Jiménez, MaríaPozo-Bayón, Mª ÁngelesWineTanninsVolatile compoundsPolyphenol-aroma interactionsSalivaIn vitro releaseRetronasal aromaTime-intensityHS-GC/MSThis article belongs to the Special Issue Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products.This study aimed to systematically evaluate the effect of a commercial grape seed tannin extract (GSE) fully characterized (53% monomers, 47% procyanidins) on wine ester release and perception using a global approach. The behavior of two esters (ethyl hexanoate, ethyl decanoate) was studied in a control wine or in the same wine supplemented with the GSE in preconsumption (in vitro headspace-stir bar sorptive extraction-gas chromatography mass spectrometry (HS-SBSE-GC/MS) and orthonasal perception) and consumption (intraoral-HS-SBSE-GC/MS and dynamic retronasal perception) conditions. For the compound ethyl hexanoate, no significant differences (<i>p</i> > 0.05) among wines were observed in the in vitro analyses while they were observed in the three in vivo experiments (<i>p</i> < 0.05). Thus, the wine supplemented with the GSE showed lower (35%) in vivo release and ortho (36%) and retronasal (16%) perception scores than the control wine. Overall, this suggests that components of the GSE could interact with this compound, directly and/or through complexes with oral components, affecting its release and conditioning its perception. However, perceptual interactions and effects of polyphenols on oral esterases cannot be discarded. On the contrary, the compound ethyl decanoate was not significantly affected by the addition of GSE. In conclusion, the addition of tannin extracts to wines can modulate aroma perception in a compound-dependent manner.This work was supported by the Spanish MINECO through the AGL201678936-R and PID2019-111734RB-100 projects. C.M.-G. and M.P.-J. thank MINECO for their respective JdC and predoctoral contracts.info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-111734RB-I00/ES/RELACION ENTRE FENOTIPOS SENSORIALES Y PREFERENCIAS DEL CONSUMIDOR:DESDE LA PERCEPCION HASTA LOS MECANISMOS QUIMICOS Y BIOQUIMICOS IMPLICADOS EN EL PROCESAMIENTO ORAL DEL VINO/Peer reviewedMultidisciplinary Digital Publishing InstituteMinisterio de Ciencia, Innovación y Universidades (España)Ministerio de Economía y Competitividad (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2021202120212021info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/227865reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttps://doi.org/10.3390/foods10010093Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2278652026-05-22T06:33:51Z
dc.title.none.fl_str_mv Evaluation of the effect of a grape seed tannin extract on wine ester release and perception using in vitro and in vivo instrumental and sensory approaches
title Evaluation of the effect of a grape seed tannin extract on wine ester release and perception using in vitro and in vivo instrumental and sensory approaches
spellingShingle Evaluation of the effect of a grape seed tannin extract on wine ester release and perception using in vitro and in vivo instrumental and sensory approaches
Muñoz-González, Carolina
Wine
Tannins
Volatile compounds
Polyphenol-aroma interactions
Saliva
In vitro release
Retronasal aroma
Time-intensity
HS-GC/MS
title_short Evaluation of the effect of a grape seed tannin extract on wine ester release and perception using in vitro and in vivo instrumental and sensory approaches
title_full Evaluation of the effect of a grape seed tannin extract on wine ester release and perception using in vitro and in vivo instrumental and sensory approaches
title_fullStr Evaluation of the effect of a grape seed tannin extract on wine ester release and perception using in vitro and in vivo instrumental and sensory approaches
title_full_unstemmed Evaluation of the effect of a grape seed tannin extract on wine ester release and perception using in vitro and in vivo instrumental and sensory approaches
title_sort Evaluation of the effect of a grape seed tannin extract on wine ester release and perception using in vitro and in vivo instrumental and sensory approaches
dc.creator.none.fl_str_mv Muñoz-González, Carolina
Criado, Celia
Pérez-Jiménez, María
Pozo-Bayón, Mª Ángeles
author Muñoz-González, Carolina
author_facet Muñoz-González, Carolina
Criado, Celia
Pérez-Jiménez, María
Pozo-Bayón, Mª Ángeles
author_role author
author2 Criado, Celia
Pérez-Jiménez, María
Pozo-Bayón, Mª Ángeles
author2_role author
author
author
dc.contributor.none.fl_str_mv Ministerio de Ciencia, Innovación y Universidades (España)
Ministerio de Economía y Competitividad (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Wine
Tannins
Volatile compounds
Polyphenol-aroma interactions
Saliva
In vitro release
Retronasal aroma
Time-intensity
HS-GC/MS
topic Wine
Tannins
Volatile compounds
Polyphenol-aroma interactions
Saliva
In vitro release
Retronasal aroma
Time-intensity
HS-GC/MS
description This article belongs to the Special Issue Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products.
publishDate 2021
dc.date.none.fl_str_mv 2021
2021
2021
2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/227865
url http://hdl.handle.net/10261/227865
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://doi.org/10.3390/foods10010093
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,812455

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