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Characterization of key astringent compounds and optimization of the fixation process of early tea in Chuanyu region [PDF]
npj Science of FoodDue 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 +6 more
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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 +7 more
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A tribological approach to astringency perception and astringency prevention
Food Hydrocolloids, 2021 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 specific role of
Rudge, R.E.D. +5 more
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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 +5 more
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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 +6 more
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Astringent and non‐astringent persimmon cremogenates made with different thickeners
International Journal of Food Science & Technology, 2023 Summary Due to the surplus in the production of ‘Rojo Brillante’ persimmon in Spain, there is great interest in developing products made from this fruit that can take full advantage of production peaks. However, heat treatment can reverse the astringency, limiting the diversity of products derived from persimmon ...
Taboada, Damián +3 more
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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 +2 more
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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 +4 more
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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 +4 more
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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
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