The influence of acid on astringency of alum and phenolic compounds

Chemical Senses

Volumn 23, Issue 3, 1998, Pages 371-378

  Peleg, Hanna ^a,d   Bodine, Keith K ^b   Noble, Ann C ^c  

^a HEBREW UNIVERSITY OF JERUSALEM   (Israel)

^b Chateau Morrisette   (United States)

^c UNIVERSITY OF CALIFORNIA   (United States)

^d Box 690 ^*  (Israel)

Author keywords

[No Author keywords available]

Indexed keywords

ACID; ALUMINUM POTASSIUM SULFATE; CATECHIN; CITRIC ACID; FOOD ADDITIVE; GALLIC ACID; PHENOL DERIVATIVE; SALIVA PROTEIN; TANNIN; TANNIN DERIVATIVE;

ACIDIFICATION; ADULT; AQUEOUS SOLUTION; ARTICLE; BINDING AFFINITY; CHELATION; CHEMICAL MODIFICATION; COGNITION; CONTROLLED STUDY; FEMALE; FLAVOR; HUMAN; HUMAN EXPERIMENT; MALE; NORMAL HUMAN; PH; PRIORITY JOURNAL;

VITIS SP.;

EID: 0031745008     PISSN: 0379864X     EISSN: None     Source Type: Journal    
DOI: 10.1093/chemse/23.3.371     Document Type: Article

References (35)

1. Arnold, R.A., Noble, A.C. and Singleton, V.L. (1980) Bitterness and astringency of phenolic fractions in wine. J. Agric. Food Chem., 28, 675-678.
2. Bate-Smith, E.C. (1954) Astringency in foods. Food, 23, 124-135.
3. Bate-Smith, E.C. (1973) Haemanalysis: the concept of relative astringency. Phytochemistry, 11, 907-912.
4. Bodine, K.K. (1996) Perceptual Astringency and Sourness of Aluminum Sulfate, Selected Acids, and Phenolic Compounds. MSc Thesis, University of California.
5. Breslin, P.A., Gilmore, M., Beauchamp, G.K. and Green, B.G. (1993) Psychophysical evidence that oral astringency is a tactile sensation. Chem. Senses, 18, 405-417.
6. Clark, C.C. and Lawless, H.T. (1994) Limiting response alternatives in time-intensity scaling: an examination of the halo-dumping effect. Chem. Senses, 19, 583-594.
7. Fischer, U. (1990) The Influence of Ethanol, pH, and Phenolic Composition on the Temporal Perception of Bitterness and Astringency, and Parotid Salivation. MSc Thesis, University of California.
8. Fischer, U. and Noble, A.C. (1994) The effect of ethanol, catechin concentration, and pH on sourness and bitterness of wine. Am. J. Enol. Vitic., 45, 6-10.
9. Green, B.G. (1993) Oral astringency - a tactile component of flavor. Acta Psychol., 84, 119-125.
10. Guinard, J.-X., Pangborn, R.M. and Lewis, M.J. (1986) Preliminary studies on acidity-astringency interactions in model solutions and wines. J. Sci. Food Agric., 37, 811-817.
11. Hagerman, A.E. and Butler, L.G. (1980a) Determination of protein in tannin-protein precipitates. J. Agric. Food Chem, 28, 944-947.
12. Hagerman, A.E. and Butler, L.G. (1980b) Condensed tannin purification and characterization of tannin-associated proteins. J. Agric. Food Chem., 28, 947-952.
13. Hartwig, P. and McDaniel, M.R. (1995) Flavor characteristics of lactic, malic, citric, and acetic acids at various pH levels. J. Food Sci., 60, 384-388.
14. Haslam, E. (1974) Polyphenol-protein interactions. Biochem. J., 139, 285-288.
15. Haslam, E., Lilley, T.H., Warminski, E., Liao, H., Cai, Y., Martin, R., Gaffney, S.H., Goulding, P.N. and Luck, G. (1992) Polyphenol complexation, a study in molecular recognition. In Ho, C.T., Lee, C.Y and Huang, M.T. (eds), Phenolic Compounds in Food and their Effects of Health. I. Analysis, Occurrence & Chemistry. American Chemical Society, Washington, DC, pp. 8-50.
16. Jellinek, G. (1985) Sensory Evaluation of Food: Theory and Practice. Ellis Harwood, Chichester.
17. Kallithraka, S., Bakker, J. and Clifford, M.N. (1997) Red wine and model wine astringency as affected by malic and lactic acid. J. Food Sci., 62, 416-420.
18. Khalil-Manesh, R., Agness, C. and Gonick, H.C. (1989) Aluminum-binding protein in dialysis dementia. I. Characterization in plasma by gel chromatography and electrophoresis. Nephron, 52, 323-328.
19. Lawless, H.T. and Corrigan, C.J. (1994) Semantics of astringency. In Kurihara, K., Suzuki, N. and Ogawa, H. (eds), Olfaction and Taste. Springer-Verlag, Tokyo, pp. 288-292.
20. Lawless, H.T., Corrigan, C.J. and Lee, C.B. (1994) Interactions of astringent substances. Chem. Senses, 19, 141-154.
21. Lea, A.G.H. and Arnold, G.M. (1978) The phenolics of ciders: bitterness and astringency. J. Sci. Food Agric., 29, 478-483.
22. Lee, C.B. and Lawless, H.T. (1991) Time-course of astringent sensations. Chem. Senses, 16, 225-238.
23. Lyman, B.J. and Green, B.G. (1990) Oral astringency: effects of repeated exposure and interactions with sweeteners. Chem. Senses, 15, 151-164.
24. Martell, A.E. and Smith, R.M. (1989) Critical Stability Constants, Vol. 6. Plenum, New York.
25. Matysiak, N.L. and Noble, A.C. (1991) Comparison of temporal perception of fruitiness in model systems sweetened with aspartame, an aspartame + acesulfame K blend, or sucrose. J. Food Sci., 56, 823-826.
26. Naish, M., Clifford, M.N. and Birch, G.G. (1993) Sensory astringency of 5-O-caffeoylquinic acid, tannic acid and grape seed tannin by a time intensity procedure. J. Sci. Food Agric., 61, 57-64.
27. Oh, H.I., Hoff, J.E., Armstrong, G.S. and Haff, L.A. (1980) Hydrophobic interaction in tannin-protein complexes. J. Agric. Food Chem., 28, 394-398.
28. Robichaud, J.L. and Noble, A.C. (1990) Astringency and bitterness of selected phenolics in wine. J. Sci. Food Agric., 53, 343-353.
29. Rubico, S.M. and McDaniel, M.R. (1992) Sensory evaluation of acids by free-choice profiling. Chem. Senses, 17, 273-289.
30. Settle, R.G., Meehan, K., Williams, G.R., Doty, R.L and Sisley, A.C. (1986) Chemosensory properties of sour testants. Physiol. Behav., 36, 619-623.
31. Sillen, L.G. (1964) Stability Constants of Metal-Ion Complexes. Part B. Organic Ligands. Chemical Society, London.
32. Smith, A.K., June, H. and Noble, A.C. (1996) Effects of viscosity on the bitterness and astringency of grape seed tannin. Food Qual. Pref., 7, 161-166.
33. Thorngate, J.H. and Noble, A.C. (1995) Sensory evaluation of bitterness and astringency of 3R(-)-epicatechin and 3S(+)-catechin. J. Sci. Food Agric., 67, 531-535.
34. Thorngate, J.H. and Singleton, V.L. (1994) Localization of procyanidins in grape seeds. Am. J. Enol. Vitic., 45, 259-262.
35. Trapp, G.A. (1985) Aluminum binding to organic acids and plasma proteins. Implications for dialysis encephalopathy. J. Environ. Path. Toxicol. Oncol., 6, 15-20.