Results 71 to 80 of about 6,514 (208)

Genomic variation drives plant flavor diversification

Journal of Integrative Plant Biology, EarlyView.
This review explains how genomic variation shapes plant flavor by altering the biosynthetic and regulatory pathways of key attributes like sweetness, acidity, bitterness, piquancy, astringency, and aroma. It also discusses how multi‐omics, AI‐assisted breeding, and gene editing can translate this knowledge into plants with improved flavor, nutrition ...
Huimin Hu, Yanwei Hao, Yiwei Zhou, Xia Zhang, Rui Xia, Pan Liao   +5 more
wiley   +1 more source

Development of Inhibitory Technique for Astringency Recurrence in Astringent Persimmon Fruit

Nippon Shokuhin Kagaku Kogaku Kaishi, 2010
渋カキ果実は，アルコールや炭酸ガス等によって脱渋処理することにより，渋みが消失する．しかし，脱渋処理後に果実を加熱すると，再び渋くなる．この現象が渋カキの食品への加工を阻害している．本研究において，カキ‘会津身不知’果実に少量の分子量3000から5000のコラーゲンペプチドを加え，室温で混合することによって短時間でカキの味を損ねずに脱渋する方法を開発した．また，この方法により加熱による渋もどりも抑制できることが明らかとなった．開発した技術によって，渋カキを様々な食品に利用できることの可能性が示唆された．
Goto, Yuko, Watanabe, Osamu
openaire   +2 more sources

Integrated Metabolomics and Selection Signal Analysis Provide Insights Into the Selection for Flavonol Biosynthesis Associated With Lettuce Quality Improvement

Plant Biotechnology Journal, EarlyView.
ABSTRACT Lettuce is a critical leafy vegetable consumed worldwide and is a substantial dietary source of health‐promoting compounds. Exploring changes in metabolism during lettuce domestication under artificial selection conditions is important to facilitate further breeding and cultivation for quality improvement.
Xiao Yang, Shiwei Wei, Ge Jin, Li Zhang, Ran Du, Yajun Wang, Chengcheng Shen, Tao Huang, Guotao Huo, Jie Peng, Bo Song, Fangyuan Zhang, Victor Hugo Escalona Contreras, Lijun Luo, Yuejian Li, Francisco A. Tomas‐Barberan, Bin Liu, Qichang Yang   +17 more
wiley   +1 more source

A Comprehensive Review of Bioactive Tannins in Foods and Beverages: Functional Properties, Health Benefits, and Sensory Qualities

Molecules
Tannins, a diverse class of polyphenolic compounds, are widely present in a variety of plant-based foods and beverages, where they contribute significantly to flavor, astringency, and numerous health benefits.
Fernanda Cosme, Alfredo Aires, Teresa Pinto, Ivo Oliveira, Alice Vilela, Berta Gonçalves   +5 more
doaj   +1 more source

Influence of terroirs on the phenolic composition and astringency of wines made from representative plots of Corbières subregions

OENO One
Phenolic compounds play a significant role in the organoleptic properties (colour, astringency, and bitterness) and stability of wines through oxidative processes.
Alice Argentero, Ella Tyson, Lucas Suc, Frédéric Véran, Mathilde Bauducel, Alain Samson, Soline Caillé, Peggy Rigou, Laetitia Mouls   +8 more
doaj   +1 more source

The Relationship between Astringency and the Reaction Aspects of Astringents for Protein

NIPPON SHOKUHIN KOGYO GAKKAISHI, 1972
The astringency of multivalent metallic salts, vegetable tannins, dehydrating solvents and halogenated acetic acids were measured organoleptically to obtain their threshold values which varied from 0.038% to 0.075%. The astringency of these substances were also accompanied by bitter, sour or sweet taste. Dehydrating solvents such as alcohol and acetone
openaire   +2 more sources

THE MODERN INTESTINAL ANTISEPTICS AND ASTRINGENTS. [PDF]

Journal of the American Medical Association, 1898
The last decade has been very fruitful as regards the introduction of intestinal antiseptics and astringents. To comprehensively describe each and every one introduced during this period, would be beyond the scope of a paper the reading of which will not prove tiresome to the listeners.
openaire   +1 more source

Selective seasonal foraging behavior of herbivores on a Danish island demonstrated by DNA metabarcoding

Restoration Ecology, EarlyView.
Abstract Introduction Understanding how herbivores influence plant communities is critical for managing biodiversity and ecosystem functions, particularly in conservation areas undergoing restoration or rewilding, where free‐ranging large herbivores impact the vegetation development.
Henry F. N. Lankes, Louise I. Nabe‐Nielsen, Kristine Bohmann, Kasun H. Bodawatta, Jacob Heilmann‐Clausen   +4 more
wiley   +1 more source

Balancing phenolic maturity and alcohol content: The impact of seed removal on red wines

OENO One
Climate change is significantly impacting in red grape ripening in warm climate regions, producing an imbalance between technological and phenolic maturation, due to the delay in the accumulation of phenolic compounds.
Ana Leticia Pérez Mendoza, Alejandro Martínez-Moreno, Encarna Gómez-Plaza, Belén Bautista-Ortín   +3 more
doaj   +1 more source

Detection of bitterness and astringency of green tea with different taste by electronic nose and tongue.

PLoS ONE, 2018
An electronic nose was used to evaluate the bitterness and astringency of green tea, and the possible application of the sensor was assessed for the evaluation of different tasting green tea samples. Three different grades of green tea were measured with
Guangyu Zou, Yanzhong Xiao, Miaosen Wang, Hongmei Zhang   +3 more
doaj   +1 more source