Astringency Sensitivity to Tannic Acid: Effect of Ageing and Saliva
Astringency is an important sensory characteristic of food and beverages containing polyphenols. However, astringency perception in elderly people has not been previously documented. The aim of the present work was to evaluate sensitivity to astringency as a function of age, salivary flow and protei...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-02-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/27/5/1617 |
| _version_ | 1797474392605720576 |
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| author | Mei Wang Chantal Septier Hélène Brignot Christophe Martin Francis Canon Gilles Feron |
| author_facet | Mei Wang Chantal Septier Hélène Brignot Christophe Martin Francis Canon Gilles Feron |
| author_sort | Mei Wang |
| collection | DOAJ |
| description | Astringency is an important sensory characteristic of food and beverages containing polyphenols. However, astringency perception in elderly people has not been previously documented. The aim of the present work was to evaluate sensitivity to astringency as a function of age, salivary flow and protein amount. Fifty-four panellists, including 30 elderly people (age = 75 ± 4.2 years) and 24 young people (age = 29.4 ± 3.8 years), participated in this study. Astringency sensitivity was evaluated by the 2-alternative forced choice (2-AFC) procedure using tannic acid solutions. Whole saliva was collected for 5 min before and after the sensory tests. The results showed that the astringency threshold was significantly higher in the elderly group than the young group. No correlation was observed between the salivary protein amount and threshold value. However, a negative correlation between salivary flow and threshold was observed in the young group only. These results showed a difference in oral astringency perception as a function of age. This difference can be linked to salivary properties that differ as a function of age. |
| first_indexed | 2024-03-09T20:29:24Z |
| format | Article |
| id | doaj.art-ade1db9558bd4fbbb4567cd18fa31b06 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T20:29:24Z |
| publishDate | 2022-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-ade1db9558bd4fbbb4567cd18fa31b062023-11-23T23:27:11ZengMDPI AGMolecules1420-30492022-02-01275161710.3390/molecules27051617Astringency Sensitivity to Tannic Acid: Effect of Ageing and SalivaMei Wang0Chantal Septier1Hélène Brignot2Christophe Martin3Francis Canon4Gilles Feron5Centre des Sciences du Goût et de l’Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, F-21000 Dijon, FranceCentre des Sciences du Goût et de l’Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, F-21000 Dijon, FranceCentre des Sciences du Goût et de l’Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, F-21000 Dijon, FranceCentre des Sciences du Goût et de l’Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, F-21000 Dijon, FranceCentre des Sciences du Goût et de l’Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, F-21000 Dijon, FranceCentre des Sciences du Goût et de l’Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, F-21000 Dijon, FranceAstringency is an important sensory characteristic of food and beverages containing polyphenols. However, astringency perception in elderly people has not been previously documented. The aim of the present work was to evaluate sensitivity to astringency as a function of age, salivary flow and protein amount. Fifty-four panellists, including 30 elderly people (age = 75 ± 4.2 years) and 24 young people (age = 29.4 ± 3.8 years), participated in this study. Astringency sensitivity was evaluated by the 2-alternative forced choice (2-AFC) procedure using tannic acid solutions. Whole saliva was collected for 5 min before and after the sensory tests. The results showed that the astringency threshold was significantly higher in the elderly group than the young group. No correlation was observed between the salivary protein amount and threshold value. However, a negative correlation between salivary flow and threshold was observed in the young group only. These results showed a difference in oral astringency perception as a function of age. This difference can be linked to salivary properties that differ as a function of age.https://www.mdpi.com/1420-3049/27/5/1617astringencythresholdsalivaelderlyproline-rich-proteintannic acid |
| spellingShingle | Mei Wang Chantal Septier Hélène Brignot Christophe Martin Francis Canon Gilles Feron Astringency Sensitivity to Tannic Acid: Effect of Ageing and Saliva Molecules astringency threshold saliva elderly proline-rich-protein tannic acid |
| title | Astringency Sensitivity to Tannic Acid: Effect of Ageing and Saliva |
| title_full | Astringency Sensitivity to Tannic Acid: Effect of Ageing and Saliva |
| title_fullStr | Astringency Sensitivity to Tannic Acid: Effect of Ageing and Saliva |
| title_full_unstemmed | Astringency Sensitivity to Tannic Acid: Effect of Ageing and Saliva |
| title_short | Astringency Sensitivity to Tannic Acid: Effect of Ageing and Saliva |
| title_sort | astringency sensitivity to tannic acid effect of ageing and saliva |
| topic | astringency threshold saliva elderly proline-rich-protein tannic acid |
| url | https://www.mdpi.com/1420-3049/27/5/1617 |
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