Results 11 to 20 of about 10,689 (206)
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
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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
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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
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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
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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
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Astringency characterization of tannat red wine [PDF]
, 2022 Tannat is a red variety of Vitis vinifera that has become the emblematic red wine variety of Uruguay. Tannat wine is characterized by its high total phenolic content, which provides a good potential for aging and differential sensory characteristics. The
Vidal, Leticia
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Structure-Astringency Relationship of Anacardic Acids from Cashew Apple (Anacardium Occidentale L.) [PDF]
, 2020 Cashew apple presents a characteristic astringency. However, the compounds responsible for this characteristic were not described yet. A cashew apple extract was added to a BSA solution and the compounds before and after precipitation were analyzed by ...
Deborah, Garruti +4 more
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Supra and subgingival application of antiseptics or antibiotics during periodontal therapy
Periodontology 2000, EarlyView., 2023 Abstract Periodontal diseases (gingivitis and periodontitis) are characterized by inflammatory processes which arise as a result of disruption of the balance in the oral ecosystem. According to the current S3 level clinical practice guidelines, therapy of patients with periodontitis involves a stepwise approach that includes the control of the patient ...
Elena Figuero +5 more
wiley +1 more source
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.
James A. Kennedy, Jacqui M. McRae
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Agronomy, 2021 The study of phenolic maturity in Vitis vinifera L. requires a multidisciplinary approach to understand how the evolution of berry flavonoids and cell wall material influence the colour and the textures of red wine.
Gianluca Allegro +3 more
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