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Interactions between wine phenolic compounds and human saliva in astringency perception
Ignacio García-Estévez1, Alba María Ramos-Pineda1, María Teresa Escribano-Bailón1
1Grupo de Investigación en Polifenoles, Departament of Analytical Chemistry, Nutrition and Food Sciences, Faculty of Pharmacy, University of Salamanca, Campus Miguel de Unamuno s/n. E37007, Salamanca, Spain. escriban@usal.es.
Food & Function
|February 9, 2018
Summary
Astringency arises from complex protein-phenolic interactions. Understanding how phenolic compound structure influences salivary protein binding is key to determining this sensation.
Area of Science:
- Food Science
- Sensory Science
- Biochemistry
Background:
- Astringency is a complex oral sensation resulting from the interaction between dietary phenolic compounds and salivary proteins.
- The precise mechanisms underlying astringency perception are still debated, with multiple factors contributing to the phenomenon.
- Protein-phenol interactions are considered central to the development of astringency.
Purpose of the Study:
- To review recent advancements in understanding protein-phenol interactions related to astringency.
- To explore the influence of phenolic compound structure on salivary protein binding.
- To summarize methodologies for quantifying astringency based on these interactions.
Main Methods:
- Literature review of recent trends in protein-phenol interaction research.
- Analysis of studies investigating the impact of phenolic structure on salivary protein complexation.
- Examination of analytical techniques employing protein-phenol interactions for astringency assessment.
Main Results:
- Phenolic compound structure significantly affects binding affinity and complex formation with salivary proteins.
- Specific structural features of phenolics correlate with the intensity and type of astringent sensation.
- Methodologies leveraging protein-phenol interactions show promise for objective astringency measurement.
Conclusions:
- The interaction between phenolic compounds and salivary proteins is a critical determinant of astringency.
- Elucidating the structure-activity relationships in protein-phenol interactions is crucial for predicting and controlling astringency.
- Further research into these interactions will advance our understanding and measurement of astringency.
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