Taste and textural characters of mixtures of caftaric acid and Grape Reaction Product in model wine

摘要: Background and Aims Caftaric acid Grape Reaction Product (GRP) are abundant phenolic substances in white wine. Reports of their sensory effects confined to individual threshold assessments anecdotal evaluation contribution mouthfeel. This study profiles the taste texture mixtures caftaric GRP when presented at concentrations typical wine. Methods Results Mixtures GRP, isolated from wine by countercurrent chromatography, were added a model using 3 × 3 full factorial design, profiled trained assessors. suppressed astringency oily mouthfeel, while burning sensation GRP. Neither nor elicited significant bitterness. Conclusions Caftaric textural characters each other, also acidity, without contributing significantly bitterness. Significance Study The ability reduce drying sensations adding bitterness suggests that they can potentially contribute positively texture. Oxidative juice handling may mouthfeel typifies some styles.