Different physicochemical interactions between varietal wines and human saliva: Correspondence with astringency

• Published in: Food research international Vol. 178; p. 113964
• Main Authors: López-Solís, Remigio, Cortés-Araya, Katherine, Medel-Marabolí, Marcela, Obreque-Slier, Elías
• Format: Journal Article
• Language: English
• Published: Canada Elsevier Ltd 01.02.2024
• Subjects: Astringency; Astringents - analysis; Humans; Phenolic-protein interaction; Phenols - analysis; Polyphenols; Polyphenols - analysis; Saliva - chemistry; Salivary proteins; Salivary Proteins and Peptides - analysis; Taste; Wine - analysis; Wine tasting; Polyphenols; Wine tasting; Phenolic-protein interaction; Salivary proteins; Astringency
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2024.113964

[Display omitted] •Phenolic profile and astringency of seven varietal wines were characterized.•Physicochemical reactivities at low v/v wine/saliva ratios differed among wines.•Wines differed from each other in their ability to precipitate salivary proteins.•No single phenolic compounds could be associated to wine-evoked astringency.•Wine matrices as a whole could be the trigger of wine-evoked astringency. Astringency corresponds to the sensation of dryness and roughness that is experienced in the oral cavity in association with the interaction between salivary proteins and food polyphenols. In this study, the phenolic composition of seven varietal wines, the intensity of astringency they evoke and the physicochemical reactivity of these wines with whole human saliva were evaluated. Phenolic composition of wines was characterized by spectrophotometry and HPLC chromatography. Intensity of astringency was evaluated by trained sensory panels. Saliva from a single volunteer subject was used to assess wine-saliva interactions. To this end, binary mixtures were produced at different v/v wine/saliva ratios and each of them assayed for the ability of the salivary protein to diffuse on a cellulose membrane (diffusion test) and to remain in solution (precipitation test). Physicochemical reactivities between wine components and the protein fraction of saliva were contrasted against the astringency and the phenolic profile of each varietal wine. The study supports the view that astringency depends on physicochemical interactions between two complex matrices -wine and saliva- and not between some of their particular components.