Effect of gelatin (a model for salivary PRP) on the sensory astringency of 5-O-caffeoylquinic acid and tannic acid

Annals of the New York Academy of Sciences

Volumn 855, Issue , 1998, Pages 823-827

  Naish, M ^a   Clifford, M N ^b   Birch, G G ^a  

^a UNIVERSITY OF READING   (United Kingdom)

^b UNIVERSITY OF SURREY   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

GELATIN; PHENOL DERIVATIVE; TANNIN;

COMPARATIVE STUDY; CONFERENCE PAPER; CONTROLLED STUDY; HUMAN; HUMAN EXPERIMENT; NORMAL HUMAN; SENSORY SYSTEM; TASTE ACUITY; TIME;

EID: 0032460747     PISSN: 00778923     EISSN: None     Source Type: Book Series    
DOI: 10.1111/j.1749-6632.1998.tb10668.x     Document Type: Conference Paper

References (8)

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2. 2. Haslam, E. & T H. Lilley. 1988. Natural astringency in foodstuffs - a molecular interpretation. CRC Crit. Rev. Food Sci. Nutr. 27: 1-40.
3. 3. Lyman, B. J. & B. G. Green. 1990. Oral astringency: Effects of repeated exposure and interactions with sweeteners. Chem. Senses 15: 151-164.
4. 4. Kellard, B. et al. 1989. Interaction of chlorogenic acids with proline-rich proteins. Chem. Senses 14: 214.
5. 5. Naish, M. et al. 1992. Rapid interactions between proline-rich proteins and 5-O-caffeoylquinic acid: A spectroscopic study of oral astringency. Chem. Senses 17: 675.
6. 6. Naish, M. et al. 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.
7. 7. Cilliers, J. J. L. & V. L. Singleton. 1991. Characterization of the products of nonenzymic autoxidative phenolic reaction in a caffeic acid model system. J. Agric. Food Chem. 39: 1298-1303.
8. 8. Beidler, L. M. 1995. Saliva, its functions and disorders. In Handbook of Olfaction and Gustation. R. L. Doty, Ed.: 503-519. Marcel Dekker, Inc. New York.