原创力文档comparison of sensory qualities of geographically paired organic and conventional red wines from the southwestern us with differing total polyphenol concentrations a randomized pilot study比较地理成对有机和常规感官品质的红酒从美国西南部不同总多酚浓度随机试验研究.pdfVIP
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comparison of sensory qualities of geographically paired organic and conventional red wines from the southwestern us with differing total polyphenol concentrations a randomized pilot study比较地理成对有机和常规感官品质的红酒从美国西南部不同总多酚浓度随机试验研究
Food and Nutrition Sciences, 2011, 2, 1150-1159
doi:10.4236/fns.2011.210154 Published Online December 2011 (http://www.SciRP.org/journal/fns)
Comparison of Sensory Qualities of
Geographically Paired Organic and Conventional
Red Wines from the Southwestern US with
Differing Total Polyphenol Concentrations: A
Randomized Pilot Study
Keith R. Martin1,2*, Kristen K. Rasmussen1
1Healthy Lifestyles Research Center, School of Nutrition and Health Promotion, Arizona State University, Mesa, USA; 2Health Pro-
motion, Arizona State University, Mesa, USA.
*
Email: keith.r.martin@
Received August 26th, 2011; revised September 29th, 2011; accepted October 7th, 2011.
ABSTRACT
Dietary polyphenols, or phenolic compounds, are numerous, diverse, and ubiquitous phytochemicals occurring throughout
the plant kingdom. They are important components of the human diet because of their capacity to reduce the risk of
chronic diseases such as cardiovascular disease and cancer. In plants, polyphenols contribute to resistance to patho-
gens due to their potent astringency and function as phytoalexins . As a result, organic grapevines grown with reduced
pesticides may be more stressed by pathogens than conventionally grown grapevines and presumably produce more
polyphenols . Since polyphenols also play an important role in the sensory qualities of fruits and wines particularly in-
volving astringency and bitterness, there may be differences that affect sensory perceptions of wine. This establishes a
conundrum where dietary polyphenols are healthful but potentially unpalatable. We recruited and randomized 18 fe-
male participants (21 - 50 y) to one of five groups (3 - 4 per group). Each group evaluated the sensory qualities of a
geographically paired organic (OW) and conventional wine (CW) and an artificially colored white wine placebo (PW)
with significantly differing total polyphenol concentrations (TP). Participants reported for three visits
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