Preference for and sensitivity to flavanol mean degree of polymerization in model wines is correlated with body composition. (1st January 2020)

• Record Type: Journal Article
• Authors: Griffin, Laura E.; Diako, Charles; Miller, Lindsey E.; Neilson, Andrew P.; Ross, Carolyn F.; Stewart, Amanda C.
• Is Part Of: Appetite. Volume 144(2020)
• Publication Date: 2020-01-01
• Subjects: Astringency -- Preference -- BMI -- Body fat percentage -- PROP; DP degrees of polymerization -- mDP mean degrees of polymerization -- C (±)-catechin -- EC (−)- epicatechin -- ECG (−)-epicatechin gallate -- CG (−)-catechin gallate -- PC procyanidin -- PROP propylthiouracil -- GSE grape seed extract -- PBE pine bark extract -- UPLC-MS/MS ultra-performance liquid chromatography tandem mass spectrometry -- LMS labeled magnitude scale -- ACSM American Council of Sports Medicine; Food habits -- Periodicals; Appetite -- Periodicals; Appetite disorders -- Periodicals; Electronic journals; 306.4613
• DOI: 10.1016/j.appet.2019.104442
• Languages: English
• ISSNs: 0195-6663

Abstract

Abstract: Bitterness and astringency (dryness) are characteristic sensory attributes of flavanol-rich foods. The degree of polymerization (DP) of flavanols influences their bitter and astringent sensations. Smaller DP compounds can enter the papillae on the tongue, eliciting a bitter response. Larger DP compounds are sterically inhibited from entering papillae and instead interact with oral proteins, cause precipitation, and elicit astringent sensations. Previous research has indicated that bitterness preference is related to health status, density of fungiform papillae on the tongue, and sensitivity to bitter compounds such as 6- n -propyl-thiouracil (PROP). The purpose of this study was to examine trends in liking, bitterness intensity, and astringency intensity of wine-like products with flavanols of different DP using a consumer sensory panel. Participants (n = 102) were segmented by phenotypes: body fat percentage (BF%), body mass index (BMI), PROP sensitivity, and stated bitter food preference. Differences in wine liking, perceived bitterness intensity, and astringency intensity were observed between three model wine samples of varying flavanol mean degrees of polymerization (mDP, i.e. the average size (polymer length) of flavanol compounds in a mixture). Specifically, with increased mDP, overall liking and bitterness liking decreased, with concurrent increased perception of bitterness and astringency intensity. Greater differences between phenotypes were observed when participants were segmented by BF% and BMI classification, than when segmented by PROP sensitivity classification. Reduced ability to detect differences in bitterness and astringency were noted in participants of higher weight status. Overall, these data suggest that weight status in adults is a greater predictor of liking of flavanol-rich foods than bitterness sensitivity (as determined by PROP classification), and that reduced perception of bitterness and astringency associated with weight gain may impact selection and preference for these foods.