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Astringency: mechanisms and perception.
- Source :
-
Critical Reviews in Food Science & Nutrition . Oct2008, Vol. 48 Issue 9, p858-875. 18p. 2 Diagrams, 2 Charts. - Publication Year :
- 2008
-
Abstract
- Astringency 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 and investigation. This paper reviews the current state of the literature, including consideration of new methods for describing and measuring astringency, and provides an overview of research concerned with elucidating the physical, physiological, and psychological factors that underlie and mediate perception of this sensation. [ABSTRACT FROM AUTHOR]
- Subjects :
- *ASTRINGENTS
*DERMATOLOGIC agents
*ENRICHED foods
*FOOD additives
Subjects
Details
- Language :
- English
- ISSN :
- 10408398
- Volume :
- 48
- Issue :
- 9
- Database :
- Academic Search Index
- Journal :
- Critical Reviews in Food Science & Nutrition
- Publication Type :
- Academic Journal
- Accession number :
- 34246020
- Full Text :
- https://doi.org/10.1080/10408390701724223