Astringent Gallic Acid in Red Wine Regulates Mechanisms of Gastric Acid Secretion via Activation of Bitter Taste Sensing Receptor TAS2R4-Reference-Cited by-同舟云学术

Astringent Gallic Acid in Red Wine Regulates Mechanisms of Gastric Acid Secretion via Activation of Bitter Taste Sensing Receptor TAS2R4

Published:2021-08-30 Issue:36 Volume:69 Page:10550-10561
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Sterneder Sonja¹,Stoeger Verena¹,Dugulin Celina Angela¹,Liszt Kathrin Ingrid¹,Di Pizio Antonella²^ORCID,Korntheuer Karin³,Dunkel Andreas²^ORCID,Eder Reinhard³,Ley Jakob Peter⁴^ORCID,Somoza Veronika¹²⁵^ORCID

Affiliation:

1. Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Althanstrasse 14 (UZA II), Vienna 1090, Austria

2. Leibniz-Institute of Food Systems Biology at the Technical University of Munich, 85354 Freising, Germany

3. Federal College and Research Institute for Viticulture and Pomology, Klosterneuburg 3400, Austria

4. Research & Technology Flavors Division, Symrise AG, 37603 Holzminden, Germany

5. Nutritional Systems Biology, Technical University of Munich, 85354 Freising, Germany

Funder

Technical University of Munich

Symrise AG

University of Vienna

Federal College and Research Institute for Viticulture and Pomology, Klosterneuburg

Leibniz Institute for Food Systems Biology at the Technical University of Munich

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c03061

Reference75 articles.

1. Reconstitution of the Flavor Signature of Dornfelder Red Wine on the Basis of the Natural Concentrations of Its Key Aroma and Taste Compounds

2. Sensory-Directed Identification of Taste-Active Ellagitannins in American (Quercus alba L.) and European Oak Wood (Quercus robur L.) and Quantitative Analysis in Bourbon Whiskey and Oak-Matured Red Wines

3. Orosensory-Directed Identification of Astringent Mouthfeel and Bitter-Tasting Compounds in Red Wine

4. Astringency and bitterness of selected phenolics in wine

5. Instrumental measurement of bitter taste in red wine using an electronic tongue

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