Bitterness and astringency of flavan-3-ol monomers, dimers and trimers

Journal of the Science of Food and Agriculture

Volumn 79, Issue 8, 1999, Pages 1123-1128

  Peleg, Hanna ^a   Gacon, Karine ^a   Schlich, Pascal ^b   Noble, Ann C ^c  

^a INRA ^*  (France)

^b CEMAGREF   (France)

^c UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Astringency; Bitterness; Flavonoid; Tactile; Taste; Time intensity

Indexed keywords

ASTRINGENCY; BITTERNESS; CATECHIN; EPICATECHIN; FLAVAN 3 OL DIMER; FLAVAN 3 OL MONOMER; FLAVAN 3 OL TRIMER; FLAVOR; TAXIFOLIN;

EID: 0033003465     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199906)79:8<1123::AID-JSFA336>3.0.CO;2-D     Document Type: Article

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