期刊
FOOD CHEMISTRY
卷 115, 期 2, 页码 551-557出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2008.12.061
关键词
Astringency; Tannin; Grape seed; Procyanidin; Wine; Epithelial cell; Threshold; DMACA
资金
- University of Adelaide
- The Grape and Wine Research and Development Corporation
Mechanisms underlying astringency perception are not clearly understood, it has been suggested that oral epithelial cells play a role. A cell-based bioassay has been developed to define the interactions of astringent grape seed procyanidins with oral epithelial cells. Procyanidins are visualised and quantified after reaction with 4-(dimethylamino)cinnamaldehyde. This assay has demonstrated, conclusively, that astringent procyanidins bind to oral epithelial cells, and that the binding is concentration-, pH- and temperature-dependent, but is not affected by the presence of up to 13% ethanol. Furthermore, the presence of 13% ethanol did not alter in vivo astringency thresholds. However, a decrease in pH resulted in enhanced binding of grape seed procyanidins to oral epithelial cells, which supports our in vivo findings of decreased astringency recognition threshold at lower PH. These data indicate that the cells of the oral cavity may play a direct role in the astringent sensation. (C) 2009 Elsevier Ltd. All rights reserved.
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