Chemical affinity and binding capacity between pre-purified Cabernet-Sauvignon/Merlot anthocyanins and salivary proteins monitored by UHPLC Q-ToF MS analysis
Year: 2024
Type: conference-paper
Abstract: Apart from pro(antho)cyanidins and tannins, other phenolic compounds in wine or grapes have been shown to interact with salivary proteins and may contribute to overall sensory in-mouth sensations [1, 2]. Anthocyanins are the dominant phenolics in red wine and grape skin [3] , so it is expected that they come into contact and interact with salivary proteins after ingestion.
DOI: 10.58233/r8br2yrh
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
OpenAlex ID: W4407606715