Search results for "tannins"
showing 10 items of 39 documents
Assessment wine aroma persistence by using an in vivo PTR-ToF-MS approach and its relationship with salivary parameters
2019
To better understand wine aroma persistence, the nasal cavity of nine volunteers was monitored by Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS) after they rinsed their mouths with three rosé wines (one control and the same wine supplemented with two tannin extracts) during four minutes. Wines were aromatised with a mixture of five target aroma compounds. Results showed that wine aroma persistence was highly compound-dependent: while esters disappeared very fast, other compounds such as linalool remained in the oral cavity for longer times after wine expectoration. A low effect of tannins (at 50 mg/L) on nasal cavity parameters was observed, with the exception for th…
Effects of Sulla forage (Sulla coronarium L.) on the oxidative status and milk polyphenol content in goats
2015
Abstract Twelve milking Girgentana goats were allocated into 3 groups and fed 3 diets ad libitum in a 3 × 3 Latin square design with 3 periods. The diets were Sulla fresh forage ad libitum (SUL), Sulla fresh forage ad libitum and 800 g/d of barley meal (SULB), and mixed hay ad libitum and 800 g/d of barley meal (HB). Changes were observed in total polyphenol intake, plasma oxidative status, plasma polyphenol content, metabolic status, milk polyphenol content, and total antioxidant capacity. The fresh forage diets (SUL and SULB) increased dry matter, total polyphenol, nontannic polyphenol and tannin intakes, and the milk total protein, casein, milk total polyphenols, and milk free polyphenol…
Effects of feeding green forage of sulla (Hedysarum coronarium L.) on lamb growth and carcass and meat quality.
2012
The nutritional effects of sulla (Hedysarum coronarium L.) forage containing condensed tannins (CT) on growth of lambs, and carcass and meat quality were investigated. Thirty-two male Comisana lambs aged 100 ± 8 days weighing 19.0 ± 2.8 kg were fed fresh forage of sulla or CT-free annual ryegrass (Lolium multiflorum Lam. subsp. Wersterwoldicum) for 49 days until slaughter; in addition, each lamb was supplied with 200 g/days of concentrate. Eight lambs per diet had been previously treated with anthelmintic drugs to remove nematode parasites. Measurements of BW and feed intake, and counts of faecal nematode eggs were made. Carcass parameters were recorded after slaughter, and tissue component…
Effects of oenological tannins on aroma release and perception of oxidized and non-oxidized red wine: A dynamic real-time in-vivo study coupling sens…
2022
International audience; Addition of oenological tannins claims to have a positive impact on wine stability, protection from oxidation and likely sensory persistence. However, their role on red wine aroma during oxidation is controversial. The present study aims at investigating the effect of addition of oenological tannins on wine flavour (mainly aroma) before and after air exposure. Temporal Dominance of Sensations, a dynamic sensory evaluation, was coupled with a dynamic chemical measurement (nosespace analysis) using a Proton-Transfer-Reaction Mass-Spectrometer connected to the nasal cavity of 17 assessors. Results showed that the oxidation of a non-oaked Pinot Noir red wine decreases th…
Antioxidant activity and chemical composition of three Tunisian Cistus: Cistus monspeliensis Cistus villosus and Cistus libanotis
2015
The chemical composition of three rockrose Cistus species, Cistus monspeliensis, Cistus libanotis and Cistus villosus, collected in Tunisia, was studied by HPTLC, focusing on the terpenes and phenols constituents. Diterpenes of Cistus are important as the main constituents of the leaf sticky aromatic resin, known as labdanum, which are highly appreciated in perfumery. Polyphenols in the methanolic extracts of each species were identified, quantified as total and as flavonoids and tannins, and tested for antioxidant activity. Diterpenes were evident in C. libanotis and C. monspeliensis, whereas they were practically absent in C. villosus; C. libanotis had higher phenolic amount, whereas anti…
Mass spectrometry for the study of protein-ligand interactions and supramolecular complexes: Application to an intrinsically disordered protein
2015
International audience
Application of an in vivo ptr-tof-ms approach to determine differences in wine aroma release among wines spiked with different types of oenological t…
2018
International audience
Application of an in vivo ptr-tof-ms approach to determine differences in wine aroma release among wines spiked with different types of oenological t…
2017
International audience
Effect of extrusion on the anti-nutritional factors of food products: An overview
2017
International audience; Edible plant seeds such as cereals, legumes and nuts contain substantial amounts of nutrients including proteins, carbohydrates, minerals, vitamins, and dietary fibers. However, the bioavailability of these nutrients in humans or animals is relatively low, particularly when they are consumed in their unprocessed or raw form. One of the major factors that contribute to a lower nutritional value of legumes and cereals is the presence of naturally-occurring anti-nutritional factors (ANFs, e.g. phytate, tannins and enzyme inhibitors) that indirectly decreasing the bioavailability status of minerals. Fortunately, these ANFs can be modified or reduced through different pro…
Development of a new in vitro model of oral mucosa to investigate a new hypothesis on the molecular origin of astringency
2021
Astringency is described as an oral tactile perception occurring during the consumption of tannin-rich foods. This sensation, mediated by the trigeminal nerves, participates negatively to the flavor of foods leading to the rejection of food with high astringency by the consumer. The exact molecular mechanism of its origin and the nature of the sensory receptors activated are still under debate. Up to recently, the main hypotheses involved changes in the lubrication properties of the oral cavity triggering the activation of mechanoreceptors. Recently, we have put a new hypothesis involving the mucin MUC1 forward as an explanation of the origin of astringency. MUC1 is a transmembrane mucin wi…