Results 11 to 20 of about 9,371 (261)
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
Philipp L Fuhrmann +2 more
exaly +6 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 +4 more
doaj +2 more sources
PLoS ONE, 2016 Persimmon fruit are unique in accumulating proanthocyanidins (tannins) during development, which cause astringency in mature fruit. In 'Mopanshi' persimmon, astringency can be removed by treatment with 95% CO2, which increases the concentrations of ...
Qing-Gang Zhu +8 more
doaj +2 more sources
Oenological perspective of red wine astringency
OENO One, 2017 Red wine is a complex matrix and its organoleptic characteristics are affected by a high complexity of wine compounds, namely polyphenols. One of the most important sensations and also a quality attribute of red wine is astringency.
Ignacio García-Estévez +4 more
doaj +3 more sources
Molecular Progress in Research on Fruit Astringency
Molecules, 2015 Astringency is one of the most important components of fruit oral sensory quality. Astringency mainly comes from tannins and other polyphenolic compounds and causes the drying, roughening and puckering of the mouth epithelia attributed to the interaction
Min He +4 more
doaj +2 more sources
Fruit Astringency: Mechanisms, Technologies, and Future Directions
HorticulturaeFruit astringency, which primarily results from the interaction between polyphenolic compounds such as tannins and salivary proteins, is a critical sensory attribute that limits the commercial value and consumer acceptance of many fruits.
Wanru Zhao +4 more
doaj +2 more sources
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
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
doaj +2 more sources
Sensorial Perception of Astringency: Oral Mechanisms and Current Analysis Methods [PDF]
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 +4 more
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Astringency sensitivity to tannic acid: Effect of ageing and salivary proline-rich protein levels
Food Chemistry: Molecular SciencesThe link between salivary composition and sensitivity to astringency as a function of age has still not been established. In this work, we propose the hypothesis that ageing leads to changes in the concentration of salivary proline-rich proteins (PRPs ...
Mei Wang +5 more
doaj +2 more sources