Identification of the major drivers of 'phenolic' taste in ... - GWRDC
Identification of the major drivers of 'phenolic' taste in ... - GWRDC
Identification of the major drivers of 'phenolic' taste in ... - GWRDC
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
AWRI: <strong>Identification</strong> Of The Major Drivers Of ‘Phenolic’ Taste In White W<strong>in</strong>es<br />
Jones, P.R., Gawel, R., Francis, I.L. and Waters, E.J. (2008) The <strong>in</strong>fluence <strong>of</strong> <strong>in</strong>teractions between <strong>major</strong> white<br />
w<strong>in</strong>e components on <strong>the</strong> aroma, flavour and texture <strong>of</strong> model white w<strong>in</strong>e. Food Quality and Preference 19,<br />
596-607.<br />
Kallithraka, S., Bakker, J. and Clifford, M.N. (1997) Effect <strong>of</strong> pH on astr<strong>in</strong>gency <strong>in</strong> model solutions and w<strong>in</strong>es.<br />
Journal <strong>of</strong> Agricultural and Food Chemistry 45, 2211-2216.<br />
Karagiannis, S., Economou, A. and Lanaridis, P. (2000). Phenolic and volatile composition <strong>of</strong> w<strong>in</strong>es made<br />
from Vitis v<strong>in</strong>ifera cv. muscat lefko grapes from <strong>the</strong> Island <strong>of</strong> Samos. Journal <strong>of</strong> Agricultural and Food<br />
Chemistry 48, 5369-5375.<br />
Keast, R.S.J., Bournazel, M.M.E. and Bresl<strong>in</strong>, P.A.S. (2003). A psychophysical <strong>in</strong>vestigation <strong>of</strong> b<strong>in</strong>ary bittercompound<br />
<strong>in</strong>teractions. Chemical Senses 28, 301-313.<br />
Kielhorn, S. and Thorngate, J.H. (1999) Oral sensations associated with <strong>the</strong> flavan-3-ols (+)-catech<strong>in</strong> and (-)epicatech<strong>in</strong>.<br />
Food Quality and Preference 10, 109-116.<br />
Konitz, R., Fruend, M., Seckler, J., Christmann, M., Netzel, M., Strass, G., Bitsch, R. and Bitsch, I. (2003)<br />
E<strong>in</strong>fluss der Mostvorklarung auf die sensorische qualitat von Riesl<strong>in</strong>g we<strong>in</strong>en aus dem Rhe<strong>in</strong>gau. Mitteilungen<br />
Klosterneuburg 53, 166-183.<br />
Laborde, B., Mo<strong>in</strong>e-Ledoux, V., Richard, T., Saucier, C., Dubourdieu, D. and Monti, J.P. (2006) PVPPpolyphenol<br />
complexes: a molecular approach. Journal <strong>of</strong> Agricultural and Food Chemistry 54, 4383-4389.<br />
Lawless, H.T., Horne, J. and Giasi, P. (1996) Astr<strong>in</strong>gency <strong>of</strong> organic acids is related to pH. Chemical Senses<br />
21, 397-403.<br />
Lyman, B.J. and Green, B.G. (1990) Oral astr<strong>in</strong>gency - effects <strong>of</strong> repeated exposure and <strong>in</strong>teractions with<br />
sweeteners. Chemical Senses 15, 151-164.<br />
Lloyd M. (2010) Fresh Fiano a friend <strong>of</strong> food. Australian Viticulture 14(4), 69-73.<br />
Maga, J.A. and Lorenz, K. (1973) Taste threshold values for phenolic acids which can <strong>in</strong>fluence flavor<br />
properties <strong>of</strong> certa<strong>in</strong> flours, gra<strong>in</strong>s, and oilseeds. Cereal Science Today 18, 326-328.<br />
Maier, T., Sanzenbacher, S., Kammerer, D.R., Berard<strong>in</strong>i, N., Conrad, J., Beifuss, U., Carle, R. and Schieber,<br />
A. (2006) Isolation <strong>of</strong> hydroxyc<strong>in</strong>namoyltartaric acids from grape pomace by high speed counter-current<br />
chromatography. Journal <strong>of</strong> Chromatography A 1128, 61-67.<br />
Maitre, I, Symoneaux, R., Jourjon, F. and Heh<strong>in</strong>agic, E. (2010) Sensory typicality <strong>of</strong> w<strong>in</strong>es: How scientists<br />
have recently dealt with <strong>the</strong> subject. Food Quality and Preference 21, 726-731.<br />
Makris, D.P., Psarra, E., Kallithraka, S. and Kefalas, P. (2003) The effect <strong>of</strong> polyphenolic composition as<br />
related to antioxidant capacity <strong>in</strong> white w<strong>in</strong>es. Food Research International 36, 805-814.<br />
Makris, D.P., Kallithraka, S. and Mamalos, A. (2006a). Differentiation <strong>of</strong> young red w<strong>in</strong>es based on cultivar<br />
and geographical orig<strong>in</strong> with application <strong>of</strong> chemometrics <strong>of</strong> pr<strong>in</strong>cipal polyphenolic constituents. Talanta 70,<br />
1143-1152.<br />
Makris, D.P., Kallithraka, S. and Kefalas, P. (2006b) Flavonols <strong>in</strong> grapes, grape products and w<strong>in</strong>es: Burden,<br />
pr<strong>of</strong>ile and <strong>in</strong>fluential parameters. Journal <strong>of</strong> Food Composition and Analysis 19, 396-404.<br />
Mallows, C.L. (1973). "Some Comments on CP". Technometrics 15, 661–675.<br />
Masa A., Vilanova A. and Pomar F. (2007) Varietal differences among <strong>the</strong> flavonoid pr<strong>of</strong>iles <strong>of</strong> white grape<br />
cultivars studied by high-performance liquid chromatography. Journal <strong>of</strong> Chromatography A 1164, 291-297.<br />
McDonald, M.S., Hughes, M., Burns, J., Lean, M.E.J., Mat<strong>the</strong>ws, D. and Crozier, A. (1998) Survey <strong>of</strong> <strong>the</strong> free<br />
and conjugated myricet<strong>in</strong> and quercet<strong>in</strong> content <strong>of</strong> red w<strong>in</strong>es <strong>of</strong> different geographical orig<strong>in</strong>s. Journal <strong>of</strong><br />
Agricultural and Food Chemistry 46, 368-375.<br />
122