Sensorial properties of red wine polyphenols: Astringency and bitterness

• Published in: Critical reviews in food science and nutrition Vol. 57; no. 5; pp. 937 - 948
• Main Authors: Soares, Susana, Brandão, Elsa, Mateus, Nuno, de Freitas, Victor
• Format: Journal Article
• Language: English
• Published: United States Taylor & Francis 24.03.2017; Taylor & Francis Ltd
• Subjects: Alzheimer disease; astringency; Bitter taste receptors; bitterness; chemoprevention; Dietary Carbohydrates - analysis; Dietary Proteins - chemistry; Flavonoids - chemistry; functional foods; Functional foods & nutraceuticals; Humans; Ingestion; neoplasms; neurodegenerative diseases; Polyphenols; Polyphenols - chemistry; proline-rich proteins; red wines; Saliva - metabolism; salivary proteins; Salivary Proteins and Peptides - metabolism; tannins; Tannins - chemistry; Taste; Vitaceae; Wine - analysis; Wines; salivary proteins; proline-rich proteins; Bitter taste receptors; tannins

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...