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dc.rights.licenseopenen_US
hal.structure.identifierChimie et Biologie des Membranes et des Nanoobjets [CBMN]
dc.contributor.authorSAAD, Ahmad
dc.contributor.authorBOUSQUET, Julien
dc.contributor.authorFERNANDEZ-CASTRO, Nora
hal.structure.identifierChimie et Biologie des Membranes et des Nanoobjets [CBMN]
dc.contributor.authorLOQUET, Antoine
hal.structure.identifierChimie et Biologie des Membranes et des Nanoobjets [CBMN]
dc.contributor.authorGEAN, Julie
dc.date.accessioned2021-07-07T14:16:21Z
dc.date.available2021-07-07T14:16:21Z
dc.date.issued2021
dc.identifier.issn0021-8561en_US
dc.identifier.otherhttps://pubs.acs.org/doi/10.1021/acs.jafc.0c06589?goto=supporting-infoen_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/95017
dc.description.abstractEnWine 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.
dc.language.isoENen_US
dc.subject.enoil-in-water emulsion
dc.subject.engrape tannins
dc.subject.enwine taste
dc.subject.enastringency
dc.subject.enNMR
dc.subject.ensensory analysis
dc.title.enNew Insights into Wine Taste: Impact of Dietary Lipids on Sensory Perceptions of Grape Tannins
dc.typeArticle de revueen_US
dc.identifier.doi10.1021/acs.jafc.0c06589en_US
dc.subject.halChimie/Matériauxen_US
bordeaux.journalJournal of Agricultural and Food Chemistryen_US
bordeaux.page3165-3174en_US
bordeaux.volume69en_US
bordeaux.hal.laboratoriesInstitut de Chimie & de Biologie des Membranes & des Nano-objets (CBMN) - UMR 5248en_US
bordeaux.issue10en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionCNRSen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.identifierhal-03280821
hal.version1
hal.date.transferred2021-07-07T14:16:24Z
hal.exporttrue
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