Determination of astringent taste in model solutions and in beverages
The astringent taste is important for the sensory quality of beverages. Perception thresholds of two important astringent compounds - tannic acid and (+)-catechin were determined using two procedures. The concentration-intensity dependence was linear at low concentrations and up to medium intensitie...
Main Authors: | H. Valentová, S. Škrovánková, Z. Panovská, J. Pokorný |
---|---|
Format: | Article |
Language: | English |
Published: |
Czech Academy of Agricultural Sciences
2001-10-01
|
Series: | Czech Journal of Food Sciences |
Subjects: | |
Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200105-0007_determination-of-astringent-taste-in-model-solutions-and-in-beverages.php |
Similar Items
-
Effect of Different Enological Tannins on Oxygen Consumption, Phenolic Compounds, Color and Astringency Evolution of Aglianico Wine
by: Luigi Picariello, et al.
Published: (2020-10-01) -
Astringency Sensitivity to Tannic Acid: Effect of Ageing and Saliva
by: Mei Wang, et al.
Published: (2022-02-01) -
Correlations Between Phenolic Composition and Perceived Astringency of Wines
by: Kyeong-Ok Choi, et al.
Published: (2020-11-01) -
Astringency sensitivity to tannic acid: Effect of ageing and salivary proline-rich protein levels
by: Mei Wang, et al.
Published: (2024-07-01) -
Exploring The Relative Astringency of Tea Catechins and Distinct Astringent Sensation of Catechins and Flavonol Glycosides via an In Vitro Assay Composed of Artificial Oil Bodies
by: Chao-Tzu Liu, et al.
Published: (2022-09-01)