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Dokumenttyp:
Zeitschriftenaufsatz 
Autor(en):
Hufnagel, Jan Carlos; Hofmann, Thomas 
Titel:
Orosensory-directed identification of astringent mouthfeel and bitter-tasting compounds in red wine 
Abstract:
Application of sequential solvent extraction, followed by HPLC combined with the taste dilution analysis, enabled the localization of the most intense velvety astringent, drying, and puckering astringent, as well as bitter-tasting, compounds in red wine, respectively. Isolation of the taste components involving gel adsorption chromatography, ultrafiltration, and synthesis revealed the identification of 26 sensory-active nonvolatiles, among which several hydroxybenzoic acids, hydroxycinnamic acid...    »
 
Zeitschriftentitel:
Journal of Agricultural and Food Chemistry 
Jahr:
2008 
Band / Volume:
56 
Heft / Issue:
Seitenangaben Beitrag:
1376--1386 
Print-ISSN:
0021-8561