American Journal of Enology and Viticulture · 2001 · 31 citations · 0 references
AgricultureEnologyFood ScienceFood AnalysisFood ChemistryWine ChemistryAroma CompoundsPeptide AnalysisSensory AnalysisSensory Evaluation Of WineSensory Impact On WineWine Composition AnalysisBitterness PerceptionCapillary ElectrophoresisHigh-performance Liquid ChromatographyOrganoleptic ProfilePeptide Flavor PrecursorsPeptide Taste CompoundsSensory Quality Of WinesWine Flavor Perception
Low-molecular-weight peptides were isolated by gel filtration and high-performance liquid chromatography from a base wine. Peptide purity was checked by capillary electrophoresis before identification by Edman degradation. Some synthetic peptides (Ile-Arg, Ile-Val, Phe-Lys, Tyr-Lys, Val-Ile, Lys-Met-Asn, Phe-Arg-Arg, and Ser-Lys-Thr-Ser-Pro-Tyr) corresponding to identified peptides were sensory tested. Three tastes (bitterness, sourness, and umami) were recognized. Their impact on wine flavor is discussed.