{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,8]],"date-time":"2026-01-08T16:58:46Z","timestamp":1767891526717,"version":"3.49.0"},"reference-count":36,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2022,11,1]],"date-time":"2022-11-01T00:00:00Z","timestamp":1667260800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2022,11,1]],"date-time":"2022-11-01T00:00:00Z","timestamp":1667260800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2022,10,15]],"date-time":"2022-10-15T00:00:00Z","timestamp":1665792000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001871","name":"Fundacao para a Ciencia e a Tecnologia","doi-asserted-by":"publisher","award":["PTDC\/AGR-TEC\/6547\/2014"],"award-info":[{"award-number":["PTDC\/AGR-TEC\/6547\/2014"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Chemistry"],"published-print":{"date-parts":[[2022,11]]},"DOI":"10.1016\/j.foodchem.2022.133587","type":"journal-article","created":{"date-parts":[[2022,6,27]],"date-time":"2022-06-27T20:09:53Z","timestamp":1656360593000},"page":"133587","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":13,"special_numbering":"C","title":["Wine astringent compounds monitored by an electrochemical biosensor"],"prefix":"10.1016","volume":"395","author":[{"given":"Joana J.","family":"Costa","sequence":"first","affiliation":[]},{"given":"Felismina T.C.","family":"Moreira","sequence":"additional","affiliation":[]},{"given":"Susana","family":"Soares","sequence":"additional","affiliation":[]},{"given":"Elsa","family":"Brand\u00e3o","sequence":"additional","affiliation":[]},{"given":"Nuno","family":"Mateus","sequence":"additional","affiliation":[]},{"given":"Victor","family":"De Freitas","sequence":"additional","affiliation":[]},{"given":"M. Goreti F.","family":"Sales","sequence":"additional","affiliation":[]}],"member":"78","reference":[{"key":"10.1016\/j.foodchem.2022.133587_b0005","series-title":"Flavonoid compounds","author":"Bate-Smith","year":"1962"},{"issue":"4","key":"10.1016\/j.foodchem.2022.133587_b0010","doi-asserted-by":"crossref","first-page":"405","DOI":"10.1093\/chemse\/18.4.405","article-title":"Psychophysical evidence that oral astringency is a tactile sensation","volume":"18","author":"Breslin","year":"1993","journal-title":"Chemical Senses"},{"issue":"30","key":"10.1016\/j.foodchem.2022.133587_b0015","doi-asserted-by":"crossref","first-page":"7873","DOI":"10.1021\/acs.jafc.8b01998","article-title":"Saliva and Flavor Perception: Perspectives","volume":"66","author":"Canon","year":"2018","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"6","key":"10.1016\/j.foodchem.2022.133587_b0020","doi-asserted-by":"crossref","first-page":"1926","DOI":"10.1021\/la3041715","article-title":"Aggregation of the Salivary Proline-Rich Protein IB5 in the Presence of the Tannin EgCG","volume":"29","author":"Canon","year":"2013","journal-title":"Langmuir"},{"issue":"1","key":"10.1016\/j.foodchem.2022.133587_b0025","doi-asserted-by":"crossref","first-page":"99","DOI":"10.1002\/jlcr.648","article-title":"Preparation of 1,2,3,4,6-penta-O-galloyl- U-C-14 -D-glucopyranose","volume":"46","author":"Chen","year":"2003","journal-title":"Journal of Labelled Compounds & Radiopharmaceuticals"},{"key":"10.1016\/j.foodchem.2022.133587_b0030","doi-asserted-by":"crossref","unstructured":"Cory, H., Passarelli, S., Szeto, J., Tamez, M., & Mattei, J. (2018). The Role of Polyphenols in Human Health and Food Systems: A Mini-Review. Frontiers in nutrition, 5, 87-87. https:\/\/doi.org\/10.3389\/fnut.2018.00087.","DOI":"10.3389\/fnut.2018.00087"},{"issue":"9","key":"10.1016\/j.foodchem.2022.133587_b0035","doi-asserted-by":"crossref","first-page":"e108372","DOI":"10.1371\/journal.pone.0108372","article-title":"Reorganisation of the Salivary Mucin Network by Dietary Components: Insights from Green Tea Polyphenols","volume":"9","author":"Davies","year":"2014","journal-title":"PLOS One"},{"issue":"2","key":"10.1016\/j.foodchem.2022.133587_b0040","doi-asserted-by":"crossref","first-page":"121","DOI":"10.1016\/j.foodqual.2004.03.002","article-title":"The role of friction in perceived oral texture","volume":"16","author":"de Wijk","year":"2005","journal-title":"Food Quality and Preference"},{"key":"10.1016\/j.foodchem.2022.133587_b0045","doi-asserted-by":"crossref","first-page":"209","DOI":"10.1002\/9781118590263.ch10","article-title":"Methods for Removing Bitterness in Functional Foods and Nutraceuticals","author":"Goldberg","year":"2017","journal-title":"In Bitterness"},{"issue":"8","key":"10.1016\/j.foodchem.2022.133587_bib161","doi-asserted-by":"crossref","first-page":"7958","DOI":"10.1021\/nn501962y","article-title":"Multifunctional Biosensor Based on Localized Surface Plasmon Resonance for Monitoring Small Molecule\u2013Protein Interaction","volume":"8","author":"Guerreiro","year":"2014","journal-title":"ACS Nano"},{"key":"10.1016\/j.foodchem.2022.133587_bib162","doi-asserted-by":"crossref","first-page":"498","DOI":"10.1016\/j.proeng.2012.09.193","article-title":"SPR based Studies for Pentagalloyl Glucose Binding to \u03b1-Amylase","volume":"47","author":"Guerreiro","year":"2012","journal-title":"Procedia Engineering"},{"key":"10.1016\/j.foodchem.2022.133587_bib163","doi-asserted-by":"crossref","first-page":"2694","DOI":"10.1039\/c3ay26478e","article-title":"Protein\u2013polyphenol interaction on silica beads for astringency tests based on eye, photography or reflectance detection modes","volume":"5","author":"Guerreiro","year":"2013","journal-title":"Analytical Methods"},{"key":"10.1016\/j.foodchem.2022.133587_bib164","doi-asserted-by":"crossref","first-page":"457","DOI":"10.1016\/j.foodchem.2017.04.051","article-title":"A saliva molecular imprinted localized surface plasmon resonance biosensor for wine astringency estimation","volume":"233","author":"Guerreiro","year":"2017","journal-title":"Food Chemistry"},{"issue":"2","key":"10.1016\/j.foodchem.2022.133587_b0050","doi-asserted-by":"crossref","first-page":"291","DOI":"10.1016\/j.bbapap.2008.10.012","article-title":"Evidence for pentagalloyl glucose binding to human salivary alpha-amylase through aromatic amino acid residues","volume":"1794","author":"Gyemant","year":"2009","journal-title":"Biochimica Et Biophysica Acta-Proteins and Proteomics"},{"key":"10.1016\/j.foodchem.2022.133587_b0055","doi-asserted-by":"crossref","unstructured":"Huang, R., & Xu, C. (2021). An overview of the perception and mitigation of astringency associated with phenolic compounds. 20(1), 1036-1074. https:\/\/doi.org\/https:\/\/doi.org\/10.1111\/1541-4337.12679.","DOI":"10.1111\/1541-4337.12679"},{"issue":"6","key":"10.1016\/j.foodchem.2022.133587_b0060","doi-asserted-by":"crossref","first-page":"694","DOI":"10.3390\/nu3060694","article-title":"Reducing Sodium in Foods: The Effect on Flavor","volume":"3","author":"Liem","year":"2011","journal-title":"Nutrients"},{"issue":"1","key":"10.1016\/j.foodchem.2022.133587_b0065","doi-asserted-by":"crossref","first-page":"6","DOI":"10.1016\/j.tifs.2014.08.001","article-title":"A review on astringency and bitterness perception of tannins in wine","volume":"40","author":"Ma","year":"2014","journal-title":"Trends in Food Science & Technology"},{"issue":"2","key":"10.1016\/j.foodchem.2022.133587_b0070","doi-asserted-by":"crossref","first-page":"157","DOI":"10.1093\/chemse\/bjp092","article-title":"The molecular receptive ranges of human TAS2R bitter taste receptors","volume":"35","author":"Meyerhof","year":"2010","journal-title":"Chemical Senses"},{"issue":"4","key":"10.1016\/j.foodchem.2022.133587_b0075","doi-asserted-by":"crossref","first-page":"260","DOI":"10.1002\/ffj.2041","article-title":"Molecular biology of mammalian bitter taste receptors. A review","volume":"26","author":"Meyerhof","year":"2011","journal-title":"Flavour and Fragrance Journal"},{"key":"10.1016\/j.foodchem.2022.133587_b0080","series-title":"Sustainable Protein Sources","first-page":"377","article-title":"Chapter 23 - Flavors, Taste Preferences, and the Consumer: Taste Modulation and Influencing Change in Dietary Patterns for a Sustainable Earth","author":"Nadathur","year":"2017"},{"issue":"6","key":"10.1016\/j.foodchem.2022.133587_b0085","doi-asserted-by":"crossref","first-page":"1326","DOI":"10.1021\/acs.jafc.5b04966","article-title":"Improved Quantification of Free and Ester-Bound Gallic Acid in Foods and Beverages by UHPLC-MS\/MS","volume":"64","author":"Newsome","year":"2016","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"2","key":"10.1016\/j.foodchem.2022.133587_b0090","doi-asserted-by":"crossref","first-page":"332","DOI":"10.1016\/0003-2697(88)90326-0","article-title":"Separation of human salivary alpha-amylase isozymes by high-performance liquid-chromatography with a continuous monitor system of the activity","volume":"168","author":"Omichi","year":"1988","journal-title":"Analytical Biochemistry"},{"key":"10.1016\/j.foodchem.2022.133587_b0095","doi-asserted-by":"crossref","first-page":"79","DOI":"10.1016\/j.foodchem.2018.01.141","article-title":"Mechanisms of astringency: Structural alteration of the oral mucosal pellicle by dietary tannins and protective effect of bPRPs","volume":"253","author":"Ployon","year":"2018","journal-title":"Food Chemistry"},{"key":"10.1016\/j.foodchem.2022.133587_b0100","doi-asserted-by":"crossref","first-page":"272","DOI":"10.1016\/j.foodchem.2016.03.118","article-title":"Effect of the addition of flavan-3-ols on the HPLC-DAD salivary-protein profile","volume":"207","author":"Quijada-Mor\u00edn","year":"2016","journal-title":"Food Chemistry"},{"issue":"44","key":"10.1016\/j.foodchem.2022.133587_b0105","doi-asserted-by":"crossref","first-page":"10454","DOI":"10.1021\/jf403387p","article-title":"Bitter Taste Receptor Activation by Flavonoids and Isoflavonoids: Modeled Structural Requirements for Activation of hTAS2R14 and hTAS2R39","volume":"61","author":"Roland","year":"2013","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"6","key":"10.1016\/j.foodchem.2022.133587_b0110","doi-asserted-by":"crossref","first-page":"471","DOI":"10.1093\/chemse\/bju014","article-title":"Astringency Is a Trigeminal Sensation That Involves the Activation of G Protein-Coupled Signaling by Phenolic Compounds","volume":"39","author":"Sch\u00f6bel","year":"2014","journal-title":"Chemical Senses"},{"issue":"31","key":"10.1016\/j.foodchem.2022.133587_b0115","doi-asserted-by":"crossref","first-page":"6415","DOI":"10.1021\/acs.jafc.7b01722","article-title":"Molecular interaction between salivary proteins and food tannins","volume":"65","author":"Silva","year":"2017","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"5","key":"10.1016\/j.foodchem.2022.133587_b0120","doi-asserted-by":"crossref","first-page":"937","DOI":"10.1080\/10408398.2014.946468","article-title":"Sensorial properties of red wine polyphenols: Astringency and bitterness","volume":"57","author":"Soares","year":"2017","journal-title":"Critical Reviews in Food Science and Nutrition"},{"issue":"7","key":"10.1016\/j.foodchem.2022.133587_b0125","doi-asserted-by":"crossref","first-page":"1525","DOI":"10.1021\/jf304198k","article-title":"Different Phenolic Compounds Activate Distinct Human Bitter Taste Receptors","volume":"61","author":"Soares","year":"2013","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"2","key":"10.1016\/j.foodchem.2022.133587_b0130","doi-asserted-by":"crossref","first-page":"807","DOI":"10.1016\/j.foodres.2012.09.008","article-title":"Interaction of different classes of salivary proteins with food tannins","volume":"49","author":"Soares","year":"2012","journal-title":"Food Research International"},{"issue":"1","key":"10.1016\/j.foodchem.2022.133587_b0135","doi-asserted-by":"crossref","first-page":"12638","DOI":"10.1038\/s41598-020-69531-9","article-title":"Oral interactions between a green tea flavanol extract and red wine anthocyanin extract using a new cell-based model: Insights on the effect of different oral epithelia","volume":"10","author":"Soares","year":"2020","journal-title":"Scientific Reports"},{"issue":"10","key":"10.1016\/j.foodchem.2022.133587_b0140","doi-asserted-by":"crossref","first-page":"5535","DOI":"10.1021\/jf104975d","article-title":"Reactivity of human salivary proteins families toward food polyphenols","volume":"59","author":"Soares","year":"2011","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"4","key":"10.1016\/j.foodchem.2022.133587_b0145","doi-asserted-by":"crossref","first-page":"318","DOI":"10.1007\/s13206-016-0408-0","article-title":"Nanomaterials in Label-free Impedimetric Biosensor: Current Process and Future Perspectives","volume":"10","author":"Tran","year":"2016","journal-title":"Biochip Journal"},{"key":"10.1016\/j.foodchem.2022.133587_b0150","first-page":"1","article-title":"Biochemistry of Human Bitter Taste Receptors","author":"Upadhyaya","year":"2017","journal-title":"In Bitterness"},{"issue":"Pt 1)(Pt 1","key":"10.1016\/j.foodchem.2022.133587_b0155","doi-asserted-by":"crossref","first-page":"341","DOI":"10.1042\/bj3110341","article-title":"Identification of histatins as tannin-binding proteins in human saliva","volume":"311","author":"Yan","year":"1995","journal-title":"Biochem J"},{"key":"10.1016\/j.foodchem.2022.133587_b0160","doi-asserted-by":"crossref","DOI":"10.1016\/j.trac.2020.115925","article-title":"Recent advances in development of biosensors for taste-related analyses","volume":"129","author":"Zhang","year":"2020","journal-title":"TrAC Trends in Analytical Chemistry"}],"container-title":["Food Chemistry"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0308814622015497?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0308814622015497?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,10,6]],"date-time":"2025-10-06T01:58:35Z","timestamp":1759715915000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0308814622015497"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2022,11]]},"references-count":36,"alternative-id":["S0308814622015497"],"URL":"https:\/\/doi.org\/10.1016\/j.foodchem.2022.133587","relation":{},"ISSN":["0308-8146"],"issn-type":[{"value":"0308-8146","type":"print"}],"subject":[],"published":{"date-parts":[[2022,11]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Wine astringent compounds monitored by an electrochemical biosensor","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.foodchem.2022.133587","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2022 The Authors. Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"133587"}}