Results 151 to 160 of about 6,514 (208)

Yellowing treatment transforms sensory profile of Qianlin cha (<i>Camellia cuspidata</i>): Key aroma compounds and quality enhancement. [PDF]

Food Chem X
Ye F, Wang X, Qiao X, Gui A, Liu P, Feng L, Teng J, Xue J, Zhang B, Zheng P, Gao S.   +10 more
europepmc   +1 more source

From pungency perception to consumer preference: The driving role of alkylamide compounds in <i>Zanthoxylum bungeanum</i>. [PDF]

Food Chem X
Qiao W, Zhong K, Shi B, Wang H, Wang W, Xiang Y, Zhang L, Su K, Wang N, Zhao L.   +9 more
europepmc   +1 more source

Capillary Flow Profile Analysis on Paper-Based Microfluidic Chips for Classifying Astringency Intensity. [PDF]

Sensors (Basel)
Son D, Bae J, Park C, Song J, Chung S.
europepmc   +1 more source

Research on Formulation Optimization and Storage Stability of <i>Pueraria lobata</i> Compound Beverage: Flavor Analysis and Shelf-Life Prediction. [PDF]

Molecules
Lou Z, Cui X, Wu B, Wang H, Konsue N, Chan SW, Kang B.   +6 more
europepmc   +1 more source

Chemo-Sensory Markers for Red Wine Grades: A Correlation Study of Phenolic Profiles and Sensory Attributes. [PDF]

Foods
Xu N, Wu Y.
europepmc   +1 more source

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Astringency: Mechanisms and Perception

Critical Reviews in Food Science and Nutrition, 2008
Astringency plays an important role in the sensory experience of many foods and beverages, ranging from wine to nuts. Given the recent trend toward fortifying consumables with astringent compounds and the evidence regarding the health benefits of some astringents, the mechanisms and perceptual characteristics of astringency warrant further discussion ...
Gary Pickering, Martha Bajec
exaly   +3 more sources

Perspectives on Astringency Sensation: An Alternative Hypothesis on the Molecular Origin of Astringency

Journal of Agricultural and Food Chemistry, 2021
Flavor is one of the main drivers of food consumption and acceptability. It is associated with pleasure feels during eating. Flavor is a multimodal perception corresponding to the functional integration of information from the chemical senses: olfaction, gustation, and nasal and oral somatosensory inputs.
Canon, Francis, Belloir, Christine, Bourillot, Eric, Brignot, Hélène, Briand, Loïc, Feron, Gilles, Lesniewska, Eric, Nivet, Clément, Septier, Chantal, Schwartz, Mathieu, Tournier, Carole, Vargiolu, Roberto, Wang, Mei, Zahouani, Hassan, Neiers, Fabrice   +14 more
openaire   +3 more sources

Astringent Subqualities in Acids

Chemical Senses, 1995
Astringency, astringent subqualities (drying, roughing and puckering) and sourness were compared among six acids: hydrochloric, lactic, citric, acetic, fumaric and malic acids. The attribute profiles of organic acids were similar to each other but different from hydrochloric acid, the only inorganic acid, which was the most astringent and the least ...
C J, Thomas, H T, Lawless
openaire   +2 more sources

Antioxidant activity in astringent and non-astringent persimmons

The Journal of Horticultural Science and Biotechnology, 2004
SummaryCatechins, ascorbic acid and -cryptoxanthin concentrations during fruit development and the antioxidant activity in skin and flesh were investigated in astringent ‘Saijyo’ and non-astringent ‘Fuyu’ persimmons (Diospyros kaki Thunb.). The IC50 values (a midpoint of 50% between zero and full inhibition of diazo dye formation) of superoxide (O2 ...
Satoru Kondo, Hiroyuki Yoshikawa, Rie Katayama   +2 more
openaire   +1 more source