RT Journal Article
SR Electronic
T1 Flavor Thresholds of Polyphenolics in Water
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 134
OP 136
DO 10.5344/ajev.1984.35.3.134
VO 35
IS 3
A1 Delcour, Jan A.
A1 Vandenberghe, Marc M.
A1 Corten, Paula F.
A1 Dondeyne, Pieter
YR 1984
UL http://www.ajevonline.org/content/35/3/134.abstract
AB Taste thresholds of polyphenolics in deionized water were determined by the ascending method of limits. For procyanidins based upon (+)-catechin units the threshold depended upon their degree of polymerization. Both caffeine (1.5 mmol/L) and quinine sulfate (18 µmol/L) suppressed the taste sensation of a procyanidin fraction containing mainly trimeric and tetrameric procyanidins. In all test samples, the threshold value of this same fraction was lower when the weight content of polyphenolics was raised by one third by adding (+)-catechin.