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Iron Is an Essential Cause of Fishy Aftertaste Formation in Wine and Seafood Pairing

Tamura, Takayuki ; Taniguchi, Kiyoshi ; Suzuki, Yumiko ; Okubo, Toshiyuki ; Takata, Ryoji ; Konno, Tomonori

Journal of agricultural and food chemistry, 2009-09, Vol.57 (18), p.8550-8556 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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Título:
Iron Is an Essential Cause of Fishy Aftertaste Formation in Wine and Seafood Pairing
Autor: Tamura, Takayuki ; Taniguchi, Kiyoshi ; Suzuki, Yumiko ; Okubo, Toshiyuki ; Takata, Ryoji ; Konno, Tomonori
Assuntos: Adult ; Animals ; Biological and medical sciences ; Chromatography, Gas - methods ; dietary minerals ; Female ; Fermented food industries ; Ferrous Compounds - analysis ; fish ; Fish and seafood industries ; fishy aftertaste ; Flavors and Aromas/Chemosensory Perception ; food analysis ; food composition ; Food industries ; Food, Preserved ; Fundamental and applied biological sciences. Psychology ; Gas Chromatography-Mass Spectrometry ; Humans ; iron ; Iron - analysis ; Iron Chelating Agents - analysis ; Male ; Middle Aged ; off flavors ; Pectinidae ; scallops ; Seafood ; seafoods ; sensory properties ; Taste ; volatile compounds ; Volatile Organic Compounds - analysis ; Wine - analysis ; wine quality ; wines ; Wines and vinegars
É parte de: Journal of agricultural and food chemistry, 2009-09, Vol.57 (18), p.8550-8556
Notas: http://dx.doi.org/10.1021/jf901656k
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Descrição: Fishy aftertaste is sometimes perceived in wine with fish and seafood pairing. However, what component of wine clashes with seafood or what compound contributes to the unpleasant fishy aftertaste in the mouth remains an open problem. First, intensities of unpleasant fishy aftertaste of wine and dried scallop pairings were rated by sensory analysis. Second, components of the wines were analyzed. Strong positive correlations were found between the intensity of fishy aftertaste and the concentration of both total iron and ferrous ion. Moreover, the intensity of fishy aftertaste was increased by the addition of ferrous ion in model wine and suppressed by the chelation of ferrous ion in red wine. Third, potent volatile compounds of fishy aftertaste, such as hexanal, heptanal, 1-octen-3-one, (E,Z)-2,4-heptadienal, nonanal, and decanal, were determined by gas chromatography−olfactometry and gas chromatography−mass spectrometry in dried scallop soaked in red wine. The formations of these compounds depended on the dose of ferrous ion in the model wine. These results suggest that ferrous ion is a key compound of the formation of fishy aftertaste in wine and seafood pairing within the concentration range commonly found in wine.
Editor: Washington, DC: American Chemical Society
Idioma: Inglês

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Iron Is an Essential Cause of Fishy Aftertaste Formation in Wine and Seafood Pairing

Tamura, Takayuki ; Taniguchi, Kiyoshi ; Suzuki, Yumiko ; Okubo, Toshiyuki ; Takata, Ryoji ; Konno, Tomonori

Washington, DC: American Chemical Society

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