110820 20240319080954.0 doi 10.1016/j.foodchem.2021.131168 sideral 127159 ART-2022-127159 eng Ferrero-del-Teso, S. Modeling grape taste and mouthfeel from chemical composition 2022 Access copy available to the general public Unrestricted This research aims at predicting sensory properties generated by the phenolic fraction (PF) of grapes from chemical composition. Thirty-one grape extracts of different grape lots were obtained by maceration of grapes in hydroalcoholic solution; afterward they were submitted to solid phase extraction. The recovered PFs were reconstituted in a wine model. Subsequently the wine models, containing the PFs, were sensory (taste, mouthfeel) and chemically characterized. Significant sensory differences among the 31 PFs were identified. Sensory variables were predicted from chemical parameters by PLS-regression. Tannin activity and concentration along with mean degree of polymerization were found to be good predictors of dryness, while the concentration of large polymeric pigments seems to be involved in the “sticky” percept and flavonols in the “bitter” taste. Four fully validated PLS-models predicting sensory properties from chemical variables were obtained. Two out of the three sensory dimensions could be satisfactorily modeled. These results increase knowledge about grape properties and proposes the measurement of chemical variables to infer grape quality. info:eu-repo/grantAgreement/ES/MICINN/RYC2019-027995-I/AEI/10.13039/501100011033 info:eu-repo/grantAgreement/ES/DGA/T53 info:eu-repo/grantAgreement/ES/MINECO/AGL2017-87373-C3-3-R info:eu-repo/semantics/openAccess by http://creativecommons.org/licenses/by/3.0/es/ 8.8 2022 CHEMISTRY, APPLIED 5 / 72 = 0.069 2022 Q1 T1 NUTRITION & DIETETICS 5 / 87 = 0.057 2022 Q1 T1 FOOD SCIENCE & TECHNOLOGY 9 / 142 = 0.063 2022 Q1 T1 1.624 2022 Analytical Chemistry 2022 Q1 Medicine (miscellaneous) 2022 Q1 Food Science 2022 Q1 14.9 2022 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Suárez, A. Ferreira, C. Universidad de Zaragoza (orcid)0000-0002-3698-6719 Perenzoni, D. Arapitsas, P. Mattivi, F. Ferreira, V. Universidad de Zaragoza (orcid)0000-0002-4353-2483 Fernández-Zurbano, P. Sáenz-Navajas, M. P. 2005 595 Universidad de Zaragoza Dpto. Matemática Aplicada Área Matemática Aplicada 2009 750 Universidad de Zaragoza Dpto. Química Analítica Área Química Analítica 371 (2022), 131168[10 pp.] Food chem. Food Chemistry 0308-8146 1917696 http://zaguan.unizar.es/record/110820/files/texto_completo.pdf Versión publicada 2547419 http://zaguan.unizar.es/record/110820/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:110820 articulos driver 2024-03-18-13:20:33 ARTICLE