日本研究人員發現，一些西方美食家主張用紅葡萄酒搭配紅肉，但不宜搭配海鮮。日本研究人員日前發現，這種建議有一定的科學道理，因為一些紅酒和魚等海鮮的味道會發生衝突。
由紅酒研究人員田村孝之領導的科研小組在美國《農業化學與食品化學雜誌》（Journal of Agricultural and Food Chemistry）上報告說，他們經研究發現，紅葡萄酒中的鐵離子會使人在進食魚後，口中留下更重的腥味。
研究人員分析了數十種紅葡萄酒和白葡萄酒的成分，並讓品酒師嘗試在食用扇貝時飲用這些葡萄酒。結果發現，鐵離子含量高的紅葡萄酒加重了品酒師口中的腥味。當研究人員設法減少酒中的鐵離子後，品酒師則表示腥味減輕了。
研究人員指出，鐵離子是紅葡萄酒與海鮮搭配後產生濃重腥味的關鍵因素，不過鐵離子含量較低的紅酒也許適合與海鮮搭配。（生物谷Bioon.com）
生物谷推薦原始出處：
J. Agric. Food Chem., 2009, 57 (18), pp 8550–8556 DOI: 10.1021/jf901656k
Iron Is an Essential Cause of Fishy Aftertaste Formation in Wine and Seafood Pairing
Takayuki Tamura*, Kiyoshi Taniguchi, Yumiko Suzuki, Toshiyuki Okubo, Ryoji Takata and Tomonori Konno
Product Development Research Laboratory, Mercian Corporation, Jonan 4-9-1, Fujisawa, Kanagawa 251-0057 Japan
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.