Astringency: mechanisms and perception.

@article{Bajec2008AstringencyMA,
  title={Astringency: mechanisms and perception.},
  author={Martha R. Bajec and Gary J. Pickering},
  journal={Critical reviews in food science and nutrition},
  year={2008},
  volume={48 9},
  pages={
          858-75
        }
}
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… CONTINUE READING

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