Results 1 to 10 of about 6,093 (195)

A tribological approach to astringency perception and astringency prevention

Food Hydrocolloids, 2021
Abstract Astringency is one of the most complex oral sensations. This dry, puckering mouthfeel occurs when consuming wine, tea, or other foods containing polyphenols. The exact mechanism behind this dry mouthfeel is not completely understood. Here, we describe a systematic tribological approach to measure model and real saliva to understand the ...
Rudge, R.E.D., Fuhrmann, P.L., Scheermeijer, Roos, van der Zanden, Evi M., Dijksman, J.A., Scholten, E.   +5 more
exaly   +3 more sources

Characterization of key astringent compounds and optimization of the fixation process of early tea in Chuanyu region [PDF]

npj Science of Food
Due to inadequate fixation, early tea produced in the Chuanyu region exhibits high astringency. To mitigate the astringency of early tea, this study identified the astringent compounds present in the tea, subsequently optimized its fixation process based
Xi Wang, Yan Liu, Fang Wei, Xiaoyu Guo, Shijie Cao, Liang Zeng, Liyong Luo   +6 more
doaj   +2 more sources

Effects of galloyl group on the astringency perception of epigallocatechin gallate and epigallocatechin [PDF]

Current Research in Food Science
The astringency in green tea primarily originates from gallate-type and non-gallate-type catechins. Epigallocatechin gallate (EGCG) is a gallate-type catechin, which has a strong astringency and is the most abundant catechin in tea.
Zhenyu Zhou, Qian Huang, Wangyang Shen, Weiping Jin, Guoyan Yang, Wenjing Huang, Cheng Guo   +6 more
doaj   +2 more sources

Wine and Grape Tannin Interactions with Salivary Proteins and Their Impact on Astringency: A Review of Current Research

Molecules, 2011
Astringency is an important characteristic of red wine quality. The sensation is generally thought to be produced by the interaction of wine tannins with salivary proteins and the subsequent aggregation and precipitation of protein-tannin complexes.
Jacqui M Mcrae, James A Kennedy
exaly   +3 more sources

Investigation of the astringency-masking effect of ι-carrageenan on natural polyphenols and its differential mechanism at various concentrations [PDF]

Food Chemistry: X
The astringency of natural polyphenols affects consumers' acceptance for food, and it is urgent to find safe and effective astringency-masking substances.
Qiang Yu, Yifan Zhang, Jun Liu, Xue Han, Mengqi Li, Junzhi Lin, Taigang Mo, Li Han, Haozhou Huang, Dingkun Zhang   +9 more
doaj   +2 more sources

Research Progress on the Astringency Substances and Evaluation of Wine

Shipin gongye ke-ji, 2022
The astringency of wine has always been a hot topic in wine research, and a variety of research methods have evolved from it. In the astringency research system, there are various qualitative and quantitative methods related to the astringency substances
Qinghao ZHAO, Shengnan WANG, Guorong DU, Pengtao ZHAO, Chenyaqiong CHENG, Xiaomeng CAO, Hui LIU, Xiaoyu WANG   +7 more
doaj   +1 more source

Astringency Sensitivity to Tannic Acid: Effect of Ageing and Saliva

Molecules, 2022
Astringency is an important sensory characteristic of food and beverages containing polyphenols. However, astringency perception in elderly people has not been previously documented.
Mei Wang, Chantal Septier, Hélène Brignot, Christophe Martin, Francis Canon, Gilles Feron   +5 more
doaj   +1 more source

Access to wine experts' long-term memory to decipher an ill-defined sensory concept: the case of green red wine

OENO One, 2021
The present study aims to understand an ill-defined sensory concept by a long-term memory-based strategy with Spanish winemakers from four wine regions using “green wine” as a case study.
Maria P. Sáenz-Navajas, Ignacio Arias-Pérez, Sara Ferrero-del-Teso, Ana Escudero, Vicente Ferreira, Purificación Fernández-Zurbano, Dominique Valentin   +6 more
doaj   +3 more sources

Correlations Between Phenolic Composition and Perceived Astringency of Wines

Applied Sciences, 2020
The astringent sensation of wines is attributable to the composition and concentration of phenolic compounds. However, in many cases, experimental results have shown a gap in relation to sensory astringency.
Kyeong-Ok Choi, Dong Hoon Lee, Seo Jun Park, Dongjun Im, Youn Young Hur   +4 more
doaj   +1 more source

Differences in Astringency Subqualities Evaluated by Consumers and Trained Assessors on Sangiovese Wine Using Check-All-That-Apply (CATA)

Foods, 2021
The astringency of red wine represents an important factor of quality and liking evaluation by consumers, but it is sometimes associated to a negative feature.
Alessandra Rinaldi, Riccardo Vecchio, Luigi Moio   +2 more
doaj   +1 more source