Oral Wine Texture Perception and Its Correlation with Instrumental Texture Features of Wine-Saliva Mixtures
Unlike solid food, texture descriptors in liquid food are scarce, and they are frequently reduced to the term viscosity. However, in wines, apart from viscosity, terms, such as astringency, body, unctuosity and density, help describe their texture, relating the complexity and balance among their che...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/8/6/190 |
| _version_ | 1819068056166465536 |
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| author | Laura Laguna María Dolores Álvarez Elena Simone Maria Victoria Moreno-Arribas Begoña Bartolomé |
| author_facet | Laura Laguna María Dolores Álvarez Elena Simone Maria Victoria Moreno-Arribas Begoña Bartolomé |
| author_sort | Laura Laguna |
| collection | DOAJ |
| description | Unlike solid food, texture descriptors in liquid food are scarce, and they are frequently reduced to the term viscosity. However, in wines, apart from viscosity, terms, such as astringency, body, unctuosity and density, help describe their texture, relating the complexity and balance among their chemical components. Yet there is uncertainty about which wine components (and their combinations) cause each texture sensation and if their instrumental assessment is possible. Therefore, the aim of the present work was to study the effect of wine texture on its main components, when interacting with saliva. This was completed by using instrumental measurements of density and viscosity, and by using two types of panels (trained and expert). For that, six different model-wine formulations were prepared by adding one or multiple wine components: ethanol, mannoproteins, glycerol, and tannins to a de-alcoholised wine. All formulations were mixed with fresh human saliva (1:1), and their density and rheological properties were measured. Although there were no statistical differences, body perception was higher for samples with glycerol and/or mannoproteins, this was also correlated with density instrumental measurements (<i>R</i> = 0.971, <i>p</i> = 0.029). The viscosity of samples with tannins was the highest due to the formation of complexes between the model-wine and salivary proteins. This also provided astringency, therefore correlating viscosity and astringency feelings (<i>R</i> = 0.855, <i>p</i> = 0.030). No correlation was found between viscosity and body perception because of the overlapping of the phenolic components. Overall, the present results reveal saliva as a key factor when studying the wine texture through instrumental measurements (density and viscosity). |
| first_indexed | 2024-12-21T16:28:04Z |
| format | Article |
| id | doaj.art-165dffb963cf4361905fe405819ba985 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-12-21T16:28:04Z |
| publishDate | 2019-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-165dffb963cf4361905fe405819ba9852022-12-21T18:57:24ZengMDPI AGFoods2304-81582019-06-018619010.3390/foods8060190foods8060190Oral Wine Texture Perception and Its Correlation with Instrumental Texture Features of Wine-Saliva MixturesLaura Laguna0María Dolores Álvarez1Elena Simone2Maria Victoria Moreno-Arribas3Begoña Bartolomé4Institute of Food Science Research (CIAL), CSIC-UAM, 28049 Madrid, SpainLeeds, Institute of Food Science, Technology and Nutrition (ICTAN- CSIC), 28040 Madrid, SpainFood Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UKInstitute of Food Science Research (CIAL), CSIC-UAM, 28049 Madrid, SpainInstitute of Food Science Research (CIAL), CSIC-UAM, 28049 Madrid, SpainUnlike solid food, texture descriptors in liquid food are scarce, and they are frequently reduced to the term viscosity. However, in wines, apart from viscosity, terms, such as astringency, body, unctuosity and density, help describe their texture, relating the complexity and balance among their chemical components. Yet there is uncertainty about which wine components (and their combinations) cause each texture sensation and if their instrumental assessment is possible. Therefore, the aim of the present work was to study the effect of wine texture on its main components, when interacting with saliva. This was completed by using instrumental measurements of density and viscosity, and by using two types of panels (trained and expert). For that, six different model-wine formulations were prepared by adding one or multiple wine components: ethanol, mannoproteins, glycerol, and tannins to a de-alcoholised wine. All formulations were mixed with fresh human saliva (1:1), and their density and rheological properties were measured. Although there were no statistical differences, body perception was higher for samples with glycerol and/or mannoproteins, this was also correlated with density instrumental measurements (<i>R</i> = 0.971, <i>p</i> = 0.029). The viscosity of samples with tannins was the highest due to the formation of complexes between the model-wine and salivary proteins. This also provided astringency, therefore correlating viscosity and astringency feelings (<i>R</i> = 0.855, <i>p</i> = 0.030). No correlation was found between viscosity and body perception because of the overlapping of the phenolic components. Overall, the present results reveal saliva as a key factor when studying the wine texture through instrumental measurements (density and viscosity).https://www.mdpi.com/2304-8158/8/6/190wine texturebodyviscositydensitytrained and expert panel |
| spellingShingle | Laura Laguna María Dolores Álvarez Elena Simone Maria Victoria Moreno-Arribas Begoña Bartolomé Oral Wine Texture Perception and Its Correlation with Instrumental Texture Features of Wine-Saliva Mixtures Foods wine texture body viscosity density trained and expert panel |
| title | Oral Wine Texture Perception and Its Correlation with Instrumental Texture Features of Wine-Saliva Mixtures |
| title_full | Oral Wine Texture Perception and Its Correlation with Instrumental Texture Features of Wine-Saliva Mixtures |
| title_fullStr | Oral Wine Texture Perception and Its Correlation with Instrumental Texture Features of Wine-Saliva Mixtures |
| title_full_unstemmed | Oral Wine Texture Perception and Its Correlation with Instrumental Texture Features of Wine-Saliva Mixtures |
| title_short | Oral Wine Texture Perception and Its Correlation with Instrumental Texture Features of Wine-Saliva Mixtures |
| title_sort | oral wine texture perception and its correlation with instrumental texture features of wine saliva mixtures |
| topic | wine texture body viscosity density trained and expert panel |
| url | https://www.mdpi.com/2304-8158/8/6/190 |
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