Results 131 to 140 of about 4,022 (173)
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Astringent Subqualities in Acids
Chemical Senses, 1995Astringency, 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
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Antioxidant activity in astringent and non-astringent persimmons
The Journal of Horticultural Science and Biotechnology, 2004SummaryCatechins, 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 +2 more
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Interactions of astringent substances
Chemical Senses, 1994Two-component mixtures of astringent materials were rated for perceived intensity of astringent and taste attributes over time. Components included alum (a complex salt), gallic acid (the monomeric component of hydrolyzable tannins), catechin (the monomeric component of condensed tannins) and citric acid. Mixtures of alum and gallic acid showed mixture
H T, Lawless, C J, Corrigan, C B, Lee
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Astringency: Mechanisms and Perception
Critical Reviews in Food Science and Nutrition, 2008Astringency 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 ...
Martha R, Bajec, Gary J, Pickering
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Polyphenol interactions: astringency and the loss of astringency in ripening fruit☆
Phytochemistry, 1987Abstract The inhibition of the enzyme β-glucosidase by natural polyphenolic substrates is described.
Tetsuo Ozawa +2 more
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1997
Abstract The ASTM Committee E-18 on Sensory Evaluation has defined astringency as ‘the complex of sensations due to shrinking, drawing or puckering of the epithelium as a result of exposure to substances such as alums or tannins’ (ASTM, 1989).
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Abstract The ASTM Committee E-18 on Sensory Evaluation has defined astringency as ‘the complex of sensations due to shrinking, drawing or puckering of the epithelium as a result of exposure to substances such as alums or tannins’ (ASTM, 1989).
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1994
Astringency denotes a class of tactile sensations induced by chemical stimulation of the oral cavity. Astringent materials include many polyphenols, acids, salts of multivalent cations, and dehydrating agents such as ethanol [1]. Polyphenols are ubiquitous in plant materials, and human foods are no exception.
Harry T. Lawless, Carol J. Corrigan
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Astringency denotes a class of tactile sensations induced by chemical stimulation of the oral cavity. Astringent materials include many polyphenols, acids, salts of multivalent cations, and dehydrating agents such as ethanol [1]. Polyphenols are ubiquitous in plant materials, and human foods are no exception.
Harry T. Lawless, Carol J. Corrigan
openaire +1 more source