132289 20241125101154.0 doi 10.1016/j.foodchem.2023.137726 sideral 137393 ART-2023-137393 eng Ferrero-del-Teso, Sara Exploring UPLC-QTOF-MS-based targeted and untargeted approaches for understanding wine mouthfeel: A sensometabolomic approach 2023 Access copy available to the general public Unrestricted This study aimed to establish relationships between wine composition and in-mouth sensory properties using a sensometabolomic approach. Forty-two red wines were sensorially assessed and chemically characterised using UPLC‐QTOF-MS for targeted and untargeted analyses. Suitable partial least squares regression models were obtained for “dry”, “sour”, “oily”, “prickly”, and “unctuous”. “Dry” was positively contributed by flavan-3-ols, anthocyanin derivatives (AntD), valine, gallic acid and its ethyl ester, and peptides, and negatively by sulfonated flavan-3-ols, anthocyanin-ethyl-flavan-3-ols, tartaric acid, flavonols (FOL), hydroxycinnamic acids (HA), protocatechuic ethyl ester, and proline. The “sour” model included molecules involved in “dry” and “bitter”, ostensibly as a result of cognitive interactions. Derivatives of FOLs, epicatechin gallate, and N-acetyl-glucosamine phosphate contributed positively to “oily”, as did vanillic acid, HAs, pyranoanthocyanins, and malvidin-flavan-3-ol derivatives for “prickly”, and sugars, glutathione disulfide, AntD, FOL, and one HA for “unctuous”. The presented approach offers an interesting tool for deciphering the sensory-active compounds involved in mouthfeel perception. info:eu-repo/grantAgreement/ES/MICINN/RYC2019-027995-I/AEI/10.13039/501100011033 info:eu-repo/grantAgreement/ES/AEI/PID2021-126031OB-C22 info:eu-repo/grantAgreement/ES/MINECO/AGL2017-87373-C3-3-R info:eu-repo/semantics/openAccess by-nc-nd http://creativecommons.org/licenses/by-nc-nd/3.0/es/ 8.5 2023 CHEMISTRY, APPLIED 5 / 74 = 0.068 2023 Q1 T1 NUTRITION & DIETETICS 4 / 114 = 0.035 2023 Q1 T1 FOOD SCIENCE & TECHNOLOGY 8 / 173 = 0.046 2023 Q1 T1 1.745 2023 Analytical Chemistry 2023 Q1 Medicine (miscellaneous) 2023 Q1 Food Science 2023 Q1 16.3 2023 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Arapitsas, Panagiotis Jeffery, David W. Ferreira, Chelo Universidad de Zaragoza (orcid)0000-0002-3698-6719 Mattivi, Fulvio Fernández-Zurbano, Purificación (orcid)0000-0002-4516-9534 Sáenz-Navajas, María-Pilar (orcid)0000-0001-7225-2272 2005 595 Universidad de Zaragoza Dpto. Matemática Aplicada Área Matemática Aplicada 437, Part 1 (2023), 137726 [11 pp.] Food chem. Food Chemistry 0308-8146 4954975 http://zaguan.unizar.es/record/132289/files/texto_completo.pdf Versión publicada 2567018 http://zaguan.unizar.es/record/132289/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:132289 articulos driver 2024-11-22-12:08:28 ARTICLE