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Reference: An integrative salivary approach regarding palate cleansers in wine tasting
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Wine sensory sessions normally involve the tasting of several samples, to remove food residues from the mouth the use of palate cleansers (PC) is needed. Until now, there is no agreement on the best PC to use during wine tasting sessions. The aim of this work is to study the relationship between the components retained in saliva after wine tasting and the remnant sensory feeling (astringency, alcohol, and acidity). For that, different common palate cleansers (water, carbonated water, and milk) were tested and saliva samples (expectorated and scraped) from nine trained panellists were collected after wine with and without PC trials. Results showed that after palate cleansing and not cleansing, astringency, alcoholic and acidity perception were influenced by time, PC and panellist. Astringency perception showed the greatest intensity in comparison to alcoholic and acidity. Milk was the only PC which reduced quantifiable polyphenols in expectorated saliva, as well as reducing astringency feelings. Although compositions of expectorated and scraped saliva correlated between them, polyphenols accumulated in the expectorated saliva significantly more. Retained polyphenols were correlated with astringency perception, but no correlation was found with salivary proteins. These findings assessed the astringency build‐up effect during wine tasting due to polyphenols accumulation in saliva, remarking the importance of an adequate PC selection. All things considered, the present work confirmed the relationship between after‐swallow mouthfeel perception and mouth residues instrumentally quantified. Also, milk has proven to be the most effective of the three PC.

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Publication Details

Published: 2018
Publication: Journal of Texture Studies
Issue: 2018 Online September 2018
Author: Taladrid D 2018

Brain food

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