SAAD, Ahmad; BOUSQUET, Julien; FERNANDEZ-CASTRO, Nora; LOQUET, Antoine; GEAN, Julie

doi:10.1021/acs.jafc.0c06589

Métadonnées

Afficher la notice complète

Licence d’utilisation du document

SAAD, Ahmad

Chimie et Biologie des Membranes et des Nanoobjets [CBMN]

BOUSQUET, Julien

FERNANDEZ-CASTRO, Nora

Langue

Article de revue

Ce document a été publié dans

Journal of Agricultural and Food Chemistry. 2021, vol. 69, n° 10, p. 3165-3174

Résumé en anglais

Wine is very often consumed with a meal. However, although it is well known to tasters that the taste of wine changes in the presence of food, the influence of dietary lipids on wine astringency and bitterness caused by grape tannins is not well established from a molecular point of view. In this context, we investigated wine tannin-lipid interactions by combining biophysical techniques to sensory analysis. Nuclear magnetic resonance and optical and electron microscopy showed an interaction between catechin, a majority component of grape tannins, and lipid droplets from a phospholipid-stabilized oil-in-water emulsion, characterized by (a) an increase in the droplet size in the presence of catechin, (b) slowing of their size growth over time, and (c) an increase in lipid dynamics in the droplet interfacial layer. Those results were strengthened by sensory analysis, which demonstrated that dietary oils decrease the perception of astringency of grape tannin solutions. Our results highlight that dietary lipids are crucial molecular agents impacting our sensory perception during wine consumption.< Réduire

Mots clés en anglais

oil-in-water emulsion

grape tannins

wine taste

astringency

NMR

sensory analysis

Métadonnées

Partager cette publication !

Licence d’utilisation du document

New Insights into Wine Taste: Impact of Dietary Lipids on Sensory Perceptions of Grape Tannins

Langue

Ce document a été publié dans

Résumé en anglais

Mots clés en anglais

URI

DOI

Lien vers les données de la recherche

Unités de recherche