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Ronald L. Prior - One of the best experts on this subject based on the ideXlab platform.
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anthocyanin and proanthocyanidin content in selected white and Red Wines oxygen radical absorbance capacity comparison with nontraditional Wines obtained from highbush blueberry
Journal of Agricultural and Food Chemistry, 2003Co-Authors: Concepcion Sanchezmoreno, Guohua Cao, Ronald L. PriorAbstract:Antioxidant capacity, as measuRed by oxygen radical absorbance capacity (ORACPE), total phenolic, total and individual anthocyanins, and proanthocyanidin fraction contents were evaluated in Red and white Wines from grapes. A comparison in terms of antioxidant capacity is made with nontraditional Wines made from highbush blueberry. Blueberries are among fruits that are best recognized for their potential health benefits. In Red Wines, total oligomeric proanthocyanidin content, including catechins, was substantially higher (177.18 ± 96.06 mg/L) than that in white Wines (8.75 ± 4.53 mg/L). A relative high correlation in Red Wines was found between ORACPE values and malvidin compounds (r = 0.75, P < 0.10), and proanthocyanidins (r = 0.87, P < 0.05). In white Wines, a significant correlation was found between the trimeric proanthocyanidin fraction and peroxyl radical scavenging values (r = 0.86, P < 0.10). A moderate drink (1 drink per day, about 140 mL) of Red wine, or white wine, or wine made from highbush b...
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anthocyanin and proanthocyanidin content in selected white and Red Wines oxygen radical absorbance capacity comparison with nontraditional Wines obtained from highbush blueberry
Journal of Agricultural and Food Chemistry, 2003Co-Authors: Concepcion Sanchezmoreno, Guohua Cao, Ronald L. PriorAbstract:Antioxidant capacity, as measuRed by oxygen radical absorbance capacity (ORAC(PE)), total phenolic, total and individual anthocyanins, and proanthocyanidin fraction contents were evaluated in Red and white Wines from grapes. A comparison in terms of antioxidant capacity is made with nontraditional Wines made from highbush blueberry. Blueberries are among fruits that are best recognized for their potential health benefits. In Red Wines, total oligomeric proanthocyanidin content, including catechins, was substantially higher (177.18 +/- 96.06 mg/L) than that in white Wines (8.75 +/- 4.53 mg/L). A relative high correlation in Red Wines was found between ORAC(PE) values and malvidin compounds (r = 0.75, P < 0.10), and proanthocyanidins (r = 0.87, P < 0.05). In white Wines, a significant correlation was found between the trimeric proanthocyanidin fraction and peroxyl radical scavenging values (r = 0.86, P < 0.10). A moderate drink (1 drink per day, about 140 mL) of Red wine, or white wine, or wine made from highbush blueberry corresponds to an intake of 2.04 +/- 0.81 mmol of TE, 0.47 +/- 0.15 mmol of TE, and 2.42 +/- 0.88 mmol of TE of ORAC(PE)/day, respectively.
Concepcion Sanchezmoreno - One of the best experts on this subject based on the ideXlab platform.
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anthocyanin and proanthocyanidin content in selected white and Red Wines oxygen radical absorbance capacity comparison with nontraditional Wines obtained from highbush blueberry
Journal of Agricultural and Food Chemistry, 2003Co-Authors: Concepcion Sanchezmoreno, Guohua Cao, Ronald L. PriorAbstract:Antioxidant capacity, as measuRed by oxygen radical absorbance capacity (ORACPE), total phenolic, total and individual anthocyanins, and proanthocyanidin fraction contents were evaluated in Red and white Wines from grapes. A comparison in terms of antioxidant capacity is made with nontraditional Wines made from highbush blueberry. Blueberries are among fruits that are best recognized for their potential health benefits. In Red Wines, total oligomeric proanthocyanidin content, including catechins, was substantially higher (177.18 ± 96.06 mg/L) than that in white Wines (8.75 ± 4.53 mg/L). A relative high correlation in Red Wines was found between ORACPE values and malvidin compounds (r = 0.75, P < 0.10), and proanthocyanidins (r = 0.87, P < 0.05). In white Wines, a significant correlation was found between the trimeric proanthocyanidin fraction and peroxyl radical scavenging values (r = 0.86, P < 0.10). A moderate drink (1 drink per day, about 140 mL) of Red wine, or white wine, or wine made from highbush b...
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anthocyanin and proanthocyanidin content in selected white and Red Wines oxygen radical absorbance capacity comparison with nontraditional Wines obtained from highbush blueberry
Journal of Agricultural and Food Chemistry, 2003Co-Authors: Concepcion Sanchezmoreno, Guohua Cao, Ronald L. PriorAbstract:Antioxidant capacity, as measuRed by oxygen radical absorbance capacity (ORAC(PE)), total phenolic, total and individual anthocyanins, and proanthocyanidin fraction contents were evaluated in Red and white Wines from grapes. A comparison in terms of antioxidant capacity is made with nontraditional Wines made from highbush blueberry. Blueberries are among fruits that are best recognized for their potential health benefits. In Red Wines, total oligomeric proanthocyanidin content, including catechins, was substantially higher (177.18 +/- 96.06 mg/L) than that in white Wines (8.75 +/- 4.53 mg/L). A relative high correlation in Red Wines was found between ORAC(PE) values and malvidin compounds (r = 0.75, P < 0.10), and proanthocyanidins (r = 0.87, P < 0.05). In white Wines, a significant correlation was found between the trimeric proanthocyanidin fraction and peroxyl radical scavenging values (r = 0.86, P < 0.10). A moderate drink (1 drink per day, about 140 mL) of Red wine, or white wine, or wine made from highbush blueberry corresponds to an intake of 2.04 +/- 0.81 mmol of TE, 0.47 +/- 0.15 mmol of TE, and 2.42 +/- 0.88 mmol of TE of ORAC(PE)/day, respectively.
Guohua Cao - One of the best experts on this subject based on the ideXlab platform.
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anthocyanin and proanthocyanidin content in selected white and Red Wines oxygen radical absorbance capacity comparison with nontraditional Wines obtained from highbush blueberry
Journal of Agricultural and Food Chemistry, 2003Co-Authors: Concepcion Sanchezmoreno, Guohua Cao, Ronald L. PriorAbstract:Antioxidant capacity, as measuRed by oxygen radical absorbance capacity (ORACPE), total phenolic, total and individual anthocyanins, and proanthocyanidin fraction contents were evaluated in Red and white Wines from grapes. A comparison in terms of antioxidant capacity is made with nontraditional Wines made from highbush blueberry. Blueberries are among fruits that are best recognized for their potential health benefits. In Red Wines, total oligomeric proanthocyanidin content, including catechins, was substantially higher (177.18 ± 96.06 mg/L) than that in white Wines (8.75 ± 4.53 mg/L). A relative high correlation in Red Wines was found between ORACPE values and malvidin compounds (r = 0.75, P < 0.10), and proanthocyanidins (r = 0.87, P < 0.05). In white Wines, a significant correlation was found between the trimeric proanthocyanidin fraction and peroxyl radical scavenging values (r = 0.86, P < 0.10). A moderate drink (1 drink per day, about 140 mL) of Red wine, or white wine, or wine made from highbush b...
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anthocyanin and proanthocyanidin content in selected white and Red Wines oxygen radical absorbance capacity comparison with nontraditional Wines obtained from highbush blueberry
Journal of Agricultural and Food Chemistry, 2003Co-Authors: Concepcion Sanchezmoreno, Guohua Cao, Ronald L. PriorAbstract:Antioxidant capacity, as measuRed by oxygen radical absorbance capacity (ORAC(PE)), total phenolic, total and individual anthocyanins, and proanthocyanidin fraction contents were evaluated in Red and white Wines from grapes. A comparison in terms of antioxidant capacity is made with nontraditional Wines made from highbush blueberry. Blueberries are among fruits that are best recognized for their potential health benefits. In Red Wines, total oligomeric proanthocyanidin content, including catechins, was substantially higher (177.18 +/- 96.06 mg/L) than that in white Wines (8.75 +/- 4.53 mg/L). A relative high correlation in Red Wines was found between ORAC(PE) values and malvidin compounds (r = 0.75, P < 0.10), and proanthocyanidins (r = 0.87, P < 0.05). In white Wines, a significant correlation was found between the trimeric proanthocyanidin fraction and peroxyl radical scavenging values (r = 0.86, P < 0.10). A moderate drink (1 drink per day, about 140 mL) of Red wine, or white wine, or wine made from highbush blueberry corresponds to an intake of 2.04 +/- 0.81 mmol of TE, 0.47 +/- 0.15 mmol of TE, and 2.42 +/- 0.88 mmol of TE of ORAC(PE)/day, respectively.
Purificacion Fernandezzurbano - One of the best experts on this subject based on the ideXlab platform.
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effect of aroma perception on taste and mouthfeel dimensions of Red Wines correlation of sensory and chemical measurements
Food Research International, 2020Co-Authors: Mariapilar Saenznavajas, Vicente Ferreira, Sara Ferrerodelteso, David W Jeffery, Purificacion FernandezzurbanoAbstract:The present study was aimed at increasing the understanding of Red wine mouthfeel by investigating the potential cross-modal effect of aroma and establishing relationships between sensory dimensions and chemical measurements. Investigations involved a set of 42 non-wooded Red Wines that were described with a novel application of a variant of the rate-all-that-apply sensory methodology ("rate-K attributes") by a group of Spanish wine experts under two conditions: (1) with no aroma perception (using nose clips) and (2) with aroma perception. In parallel, ethanol content, pH, titratable acidity, tannin activity, concentration of tannins, and spectroscopic measures of Wines were determined. Results suggest that aroma does not play a main effect on taste or mouthfeel perception of Red Wines, except for oily mouthfeel, which was hypothesised to be masked by earthy aromas and enhanced by alcoholic nuances attributed to cognitive interactions. Independent and non-correlated mouthfeel dimensions such as dry/silky and sticky, grainy, prickly or oily were also identified. Tannin activity was shown to be highly positively correlated to dry on the palate, and tannin concentration with both overall dry and dry on the palate. A significant partial least squares regression model showed that tannin concentration and activity (positive contribution) as well as pH values (negative) were good pRedictors of the mouthfeel dimension mainly related to dry and sticky terms.
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contribution of low molecular weight phenols to bitter taste and mouthfeel properties in Red Wines
Food Chemistry, 2014Co-Authors: A Gonzalodiago, Purificacion Fernandezzurbano, Marta DizyAbstract:The aim of this study was to explore the relationship between low molecular weight compounds present in Wines and their sensory contribution. Six young Red Wines were fractionated by gel permeation chromatography and subsequently each fraction obtained was separated from sugars and acids by solid phase extraction. Wines and both fractions were in-mouth evaluated by a trained sensory panel and UPLC–MS analyses were performed. The lack of ethanol and proanthocyanidins greatly increased the acidity perceived. The elimination of organic acids enabled the description of the samples, which were evaluated as bitter, persistent and slightly astringent. Coutaric acid and quercetin-3-O-rutinoside appear to be relevant astringent compounds in the absence of proanthocyanidins. Bitter taste was highly correlated with the in-mouth persistence. A significant pRedictive model for bitter taste was built by means of PLSR. Further research must be carried out to validate the sensory contribution of the compounds involved in bitterness and astringency and to verify the sensory interactions observed.
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taste and mouthfeel properties of Red Wines proanthocyanidins and their relation to the chemical composition
Journal of Agricultural and Food Chemistry, 2013Co-Authors: A Gonzalodiago, Marta Dizy, Purificacion FernandezzurbanoAbstract:The aim of this work is to assess the relationship between the in-mouth sensory properties of proanthocyanidins (PAs) and its chemical composition. To achieve such a goal, the proanthocyanidin fraction from six different young commercial Red Wines was obtained by gel permeation chromatography. A sensory panel, selected on the basis of their PROP status and trained in taste and mouthfeel sensations, described both the Wines and fractions. MALDI-TOF–MS and UPLC–MS were used to identify thoroughly the polyphenolic composition of each proanthocyanidin fraction. The results showed that the PAs fractions were exclusively described as astringent and persistent. The astringent subqualities studied (velvety and puckering/drying) were mainly related to the quantity of proanthocyanidins and the proportion of the extension flavanol units linked to proanthocyanidins. A significant negative correlation was found between both of the astringencies (velvety and puckering/drying). Furthermore, both subqualities appeaRed to...
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modeling quality of premium spanish Red Wines from gas chromatography olfactometry data
Journal of Agricultural and Food Chemistry, 2009Co-Authors: Vicente Ferreira, Ana Escudero, Purificacion Fernandezzurbano, Felipe San Juan, Laura Cullere, Pilar M Saenznavajas, Juan CachoAbstract:The aroma compositions of 25 premium Spanish Red Wines have been screened by quantitative gas chromatography-olfactometry and have been related to the quality scores of the Wines. The study has shown that up to 65 odorants can be present in the aroma profiles of those Wines, 32 of which have been detected in less than half of the samples. One new odorant is reported for the first time in wine [(Z)-2-nonenal], and only 11 odorants, most of them weak and infrequent, remain unknown. Quality was not positively correlated with any single compound or with any olfactometric vector built by the summation of odorants with similar odors. However, an olfactometric vector built by the summation of the olfactometric scores of defective odorants, such as 2-methoxy-3,5-dimethylpyrazine, 4-ethylphenol, 3-ethylphenol, 2,4,6-trichloroanisole, and o-cresol was significant and negatively related to quality. Quality could be satisfactorily explained by a simple partial least-squares model (79% explained variance in cross-validation) with just three X-variables: the aforementioned defective vector, a second vector grouping 9 other compounds with negative aroma nuances, and the fruity vector, grouping 15 compounds with fruit-sweet descriptors. This result shows that the quality of these Red Wines is primarily related to the presence of defective or negative odorants, and secondarily to the presence of a relatively large number of fruit-sweet odorants. Remarkably, only in a few low-quality samples could defective aroma nuances be detected, which suggests that defective and negative odorants exert a strong aroma suppression effect on fruity aroma.
Jesus Simalgandara - One of the best experts on this subject based on the ideXlab platform.
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effect on the aroma profile of graciano and tempranillo Red Wines of the application of two antifungal treatments onto vines
Molecules, 2014Co-Authors: R Noguerolpato, Thais Sieirosampredro, C Gonzalezbarreiro, B Canchogrande, Jesus SimalgandaraAbstract:The effect of two antifungals (boscalid + kresoxim-methyl and metrafenone) applied onto vines under Good Agricultural Practices (GAPs) on the volatile composition of Tempranillo and Graciano Red Wines was studied. Changes in aroma profile in the Wines were assessed from the combined odour activity values (OAVs) for the volatile compounds in each of seven different odorant series (viz., ripe fruits, fresh fruits, lactic, floral, vinous, spicy and herbaceous). Graciano Wines obtained from grapes treated with the antifungals exhibited markedly increased concentrations of varietal volatile compounds (monoterpenes and C13-norisoprenoids) and aldehydes, and decreased concentrations of acetates and aromatic alcohols. By contrast, the concentrations of volatile compounds in Tempranillo Wines showed different changes depending on the fungicide applied. Also, the aroma profiles of Wines obtained from treated grapes were modified, particularly the ripe fruit nuances in Graciano Wines. The OAV of this odorant series underwent an increase by more than 60% with respect to the control wine as a result of the increase of β-damascenone concentration (which imparts wine a dry plum note). The aroma profile of Tempranillo Red Wines containing metrafenone residues exhibited marked changes relative to those from untreated grapes.
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relationship between the sensory determined astringency and the flavanolic composition of Red Wines
Journal of Agricultural and Food Chemistry, 2012Co-Authors: Natalia Quijadamorin, Esperanza Tomas, Julian C Rivasgonzalo, Jorge Regueiro, Jesus Simalgandara, Teresa M EscribanobailonAbstract:The relationship between the proanthocyanidin profile and the perceived astringency was assessed in 13 commercial Tempranillo Red Wines. The concentration and compositional information were obtained by liquid chromatography with diode array detection coupled to electrospray ionization mass spectrometry after acid-catalyzed depolymerization of wine proanthocyanidins in the presence of excess phloroglucinol. Statistical analysis of the results showed significant correlations between sensory and chemical determinations. Astringency was more affected by the subunit composition than by the total concentration or the average degree of polymerization of wine proanthocyanidins. Higher proportions of epicatechin (EC) subunits in extension positions and gallocatechin (GC) subunits in terminal positions were shown to increase astringency. On the contrary, the amount of epigallocatechin (EGC) in both extension and terminal positions was negatively correlated with the perceived astringency.
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relationship between the sensory determined astringency and the flavanolic composition of Red Wines
Journal of Agricultural and Food Chemistry, 2012Co-Authors: Natalia Quijadamorin, Esperanza Tomas, Julian C Rivasgonzalo, Jorge Regueiro, Jesus Simalgandara, Teresa M EscribanobailonAbstract:The relationship between the proanthocyanidin profile and the perceived astringency was assessed in 13 commercial Tempranillo Red Wines. The concentration and compositional information were obtained by liquid chromatography with diode array detection coupled to electrospray ionization mass spectrometry after acid-catalyzed depolymerization of wine proanthocyanidins in the presence of excess phloroglucinol. Statistical analysis of the results showed significant correlations between sensory and chemical determinations. Astringency was more affected by the subunit composition than by the total concentration or the average degree of polymerization of wine proanthocyanidins. Higher proportions of epicatechin (EC) subunits in extension positions and gallocatechin (GC) subunits in terminal positions were shown to increase astringency. On the contrary, the amount of epigallocatechin (EGC) in both extension and terminal positions was negatively correlated with the perceived astringency.
