Astringency: Mechanisms and Perception

Authors: Bajec, Martha¹; Pickering, Gary²

Source: Critical Reviews in Food Science and Nutrition, Volume 48, Number 9, October 2008 , pp. 858-875(18)

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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.

Keywords: taste; physiology; behavior; saliva; sensory; oral; astringency

Document Type: Research article

DOI: http://dx.doi.org/10.1080/10408390701724223

Affiliations: 1: Department of Biological Sciences, Brock University, St. Catharines, Ontario, Canada 2: Department of Biological Sciences, Brock University, St. Catharines, Ontario, Canada,Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, Ontario, Canada,Department of Psychology, Brock University, St. Catharines, On

Publication date: 2008-10-01