Sensorial properties of red wine polyphenols: Astringency and bitterness

• Type: Another Publication in an International Scientific Journal
• Date: 2017

Authors

Susana Soares (Author) FCUP; Brandao, E (Author) Other; Nuno Mateus (Author) FCUP; Victor de Freitas (Author) FCUP

Journal

Title: Critical Reviews in Food Science and Nutrition

Vol. 57

Pages: 937-948

ISSN: 1040-8398

Publisher: Taylor & Francis

Indexing

ISI Web of Knowledge - 125 Citations

Scopus - 145 Citations

Other information

Authenticus ID: P-00M-EBY

DOI: 10.1080/10408398.2014.946468

Abstract (EN): Polyphenols have been the subject of numerous research over the past years, being referred as the nutraceuticals of modern life. The healthy properties of these compounds have been associated to a natural chemoprevention of 21st century major diseases such as cancer and neurodegenerative diseases (e.g. Parkinson's and Alzheimer's). This association led to an increased consumption of foodstuffs rich in these compounds such as red wine. Related to the ingestion of polyphenols are the herein revised sensorial properties (astringency and bitterness) which are not still pleasant. This review intends to be an outline both at a sensory as a molecular level of the mechanisms underlying astringency and bitterness of polyphenols. Up-to-date knowledge of this matter is discussed in detail.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 12