Characterization of seed and skin polyphenolic extracts of two red grape cultivars grown in Croatia and their sensory perception in a wine model medium

•Phenolic and sensory characterization of Plavac mali and Babić grapes.•Skins proanthocyanidin composition the most important discriminatory variable.•Positive correlation between polymer size, galloylation and astringency in seeds.•Negative correlation between epigallocatechin content and bitternes...

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Bibliographic Details
Published in:Food chemistry 2014-02, Vol.145, p.15-22
Main Authors: Ćurko, N., Kovačević Ganić, K., Gracin, L., Đapić, M., Jourdes, M., Teissedre, P.L.
Format: Article
Language:English
Subjects:
Alcoholism and acute alcohol poisoning
Anthocyanins
Anthocyanins - analysis
Astringency intensity
Babić
Biological and medical sciences
Bitterness intensity
Chemical and Process Engineering
Chromatography, High Pressure Liquid
Croatia
Engineering Sciences
Food engineering
Food toxicology
Grapes
Humans
Life Sciences
Mass Spectrometry
Medical sciences
Plant Extracts - analysis
Plavac mali
Proanthocyanidins
Proanthocyanidins - analysis
Seeds - chemistry
Taste
Toxicology
Vitaceae
Vitis - chemistry
Vitis - growth & development
Wine - analysis
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Summary:•Phenolic and sensory characterization of Plavac mali and Babić grapes.•Skins proanthocyanidin composition the most important discriminatory variable.•Positive correlation between polymer size, galloylation and astringency in seeds.•Negative correlation between epigallocatechin content and bitterness in skins. A study of proanthocyanidin and anthocyanin composition and concentrations in seed and skin extracts of two Croatian native red grape cultivars (Plavac mali and Babić) by HPLC–UV-Fluo/MS analysis was conducted in this work. A sensory analysis of extracts astringency and bitterness intensity was also performed. In the seeds, Babić showed generally higher concentrations of proanthocyanidins, while in the skins, Plavac mali showed higher concentrations of proanthocyanidins and anthocyanins. Babić proanthocyanidin seed fractions, greater in polymer size and percentage of galloylation, were perceived to be significantly more astringent. Babić proanthocyanidin skin fractions, greater in polymer size and lower in percentage of galloylation and prodelphinidins, were perceived to be significantly bitterer, but only in polymeric fractions. A positive correlation was found between the degree of polymerization, the percentage of galloylation and astringency intensity in the seeds. A negative correlation was found between the percentage of prodelphinidins and bitterness intensity in the skins.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2013.07.131