Results 21 to 30 of about 9,371 (261)
, 2023 Astringency is a puckering or velvety sensation mainly derived from flavonoid compounds in food. The traditional experimental approach for astringent compound discovery was labor-intensive and cost-consuming, while machine learning (ML) can greatly ...
Qiong Chen (327492) +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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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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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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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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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 +6 more
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