Results 1 to 10 of about 10,689 (206)

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   +2 more sources

Prefrontal hemodynamic responses to astringency aftertaste across alcoholic and alcohol-free matrices: A functional near-infrared spectroscopy study [PDF]

Current Research in Food Science
Astringency is an important mouthfeel attribute in many beverages, yet its neurophysiological correlates remain poorly understood. It also remains unclear how beverage matrix shapes frontal hemodynamic responses to astringency over time.
Xin Chen, Ran Tao, Xue Gong, Hang Liang, Yujia Yang, Fengnan Niu, Lingqi Li, Yang Ye, Dejing Xin, YiDi Yang, Siying Liu, Peng Wang   +11 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

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

Discerning Wine Astringency Sub-Qualities by Tribological Approaches in a Model System—What Is the Role of Saliva?

Proceedings, 2020
Astringency is an important indicator of wine sensory quality. As a complex sensation that the loss of in-mouth lubrication is recognised as an important mechanism, astringency can be perceived as a set of different sub-qualities.
Shaoyang Wang, Heather E. Smyth, Sandra M. Olarte Mantilla, Jason R. Stokes, Paul A. Smith   +4 more
doaj   +1 more source

Targeted Removal of Galloylated Flavanols to Adjust Wine Astringency by Using Molecular Imprinting Technology

Foods, 2023
Excessive galloylated flavanols not only cause instability in the wine but also lead to unbalanced astringency. Although clarification agents are always used to precipitate unstable tannins in wine, the non-specific adsorption of tannins results in the ...
Guorong Du, Xiaoyu Wang, Qinghao Zhao
doaj   +1 more source

Sensorial Perception of Astringency: Oral Mechanisms and Current Analysis Methods

Foods, 2020
Understanding consumers’ food choices and the psychological processes involved in their preferences is crucial to promote more mindful eating regulation and guide food design.
Mariana A. Pires, Lorenzo M. Pastrana, Pablo Fuciños, Cristiano S. Abreu, Sara M. Oliveira   +4 more
doaj   +1 more source

How Individual Variations in the Perception of Basic Tastes and Astringency Relate with Dietary Intake and Preferences for Fruits and Vegetables

Foods, 2021
Background: Oral food perception plays a major role in food acceptance, although the way it relates with food preferences and final choices in adults is still debatable.
Teresa Louro, Carla Simões, Paula Midori Castelo, Fernando Capela e Silva, Henrique Luis, Pedro Moreira, Elsa Lamy   +6 more
doaj   +1 more source