Evaluation of the Effect of a Grape Seed Tannin Extract on Wine Ester Release and Perception Using In Vitro and In Vivo Instrumental and Sensory Approaches

This study aimed to systematically evaluate the effect of a commercial grape seed tannin extract (GSE) fully characterized (53% monomers, 47% procyanidins) on wine ester release and perception using a global approach. The behavior of two esters (ethyl hexanoate, ethyl decanoate) was studied in a con...

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Hlavní autoři:	Carolina Muñoz-González, Celia Criado, María Pérez-Jiménez, María Ángeles Pozo-Bayón
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2021-01-01
Edice:	Foods
Témata:	wine tannins volatile compounds polyphenol-aroma interactions saliva in vitro release
On-line přístup:	https://www.mdpi.com/2304-8158/10/1/93
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