Extracts from selected tannin-rich foods - a relation between tannins content and sensory astringency

• Autorzy: Troszynska A. , Narolewska O. , Wolejszo A.

Warianty tytułu

PL

Ekstrakty z wybranych surowcow bogatych w taniny - zaleznosc pomiedzy zawartoscia tanin a cierpkoscia

• Języki publikacji: EN

Abstrakty

EN

Extracts of polyphenols were obtained from black chokeberry, green tea, and walnut using acetone-water and ethanol-water system (8:2, v/v). The extracts were subjected to sensory evaluation using the method of sensory scaling and quantitative descriptive analysis (QDA). In sensory scaling a trained panel rated the samples for astringency which was expressed as Sensation of Astringency Coefficients (SAC). The QDA was applied for quantitative and qualitative characteristics of the extracts. To determine the content of tannins three spectrophotometric methods were used (n- butanol- HCl hydrolysis, BSA precipitation assay and PVP binding assay). The results proved that both the source of tannins and the type of solvent used for extraction had significant effects on the astringency and sensory profiles of the extracts. The analysis of multiple regression demonstrated that astringency of the extracts examined was affected to the greatest extent by tannins determined with the method of their binding on polyvinylpyrrolidone (PVP) sorbent.

PL

Celem pracy było porównanie cierpkości ekstraktów uzyskanych z owoców aronii, liści zielonej herbaty i orzechów włoskich stosując do ekstrakcji tanin wodny aceton i wodny etanol (8:2, v/v). Badania sensoryczne wykonano metodą skalowania sensorycznego i profilowania smakowitości ekstraktów. Oceny sensoryczne wykonał wyszkolony zespół 9-osobowy. Zawartość tanin w badanym materiale oznaczono trzema metodami spektrofotometrycznymi. Stwierdzono, zróżnicowanie cierpkości i profili sensorycznych badanych ekstraktów na co miał wpływ zarówno zastosowany układ rozpuszczalników jak i źródło tanin. Analiza regresji wielokrotnej wykazała, że największy wpływ na cierpkość ekstraktów miały taniny oznaczonych metodą wiązania tych związków na sorbencie polivinylopyrolidonowym (PVP).

Słowa kluczowe

EN

tannin-rich food; black chokeberry; green tea; walnut; tannin content; astringency; sensory evaluation; extract; polyphenol; quantitative descriptive analysis; astringency coefficient

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2007
• Tom: 57
• Numer: 3
• Opis fizyczny: p.329-333,fig.,ref.

Twórcy

autor

Troszynska A.

• Polish Academy of Sciences, Tuwima 10, 10-747 Olsztyn, Poland

autor

Narolewska O.

autor

Wolejszo A.

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