Study on the interaction of tannins and salivary proteins affecting wine aroma volatility: Static HS-SPME and molecular dynamics simulation approaches

Study on the interaction of tannins and salivary proteins affecting wine aroma volatility: Static HS-SPME and molecular dynamics simulation approaches

The interaction between tannins and salivary proteins might affect intraoral aroma release during wine consumption. In this study, the influence and underlying mechanism of interactions between EGCG and IB5 (salivary proline-rich protein) on wine aroma compounds was analysed by static HS-SPME in vit...

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Veröffentlicht in:Food research international 2024-01, Vol.175, p.113809-113809, Article 113809
Hauptverfasser: Lyu, Jiaheng, Wang, Shang, Ma, Yue, Xu, Yan, Tang, Ke
Format: Artikel
Sprache:eng
Schlagworte:
Molecular Dynamics Simulation
Odorants - analysis
Salivary Proteins and Peptides
Solid Phase Microextraction
Tannins - metabolism
Wine - analysis
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Zusammenfassung:The interaction between tannins and salivary proteins might affect intraoral aroma release during wine consumption. In this study, the influence and underlying mechanism of interactions between EGCG and IB5 (salivary proline-rich protein) on wine aroma compounds was analysed by static HS-SPME in vitro and molecular dynamics (MD) simulation. The interaction between IB5 and EGCG could significantly reduce the volatility of most aroma compounds in the model wine by 20 %-70 % (p 
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2023.113809