Astringency: A matter of taste

Biologist

Volumn 45, Issue 3, 1998, Pages 104-107

  Bakker, Jokie ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0347182928     PISSN: 00063347     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (10)

1. Bakker J. and Timberlake C.F. (1986) The mechanism of colour changes in ageing port wine. American Journal of Enology and Viticulture, 37, 288-292.
2. Bate-Smith E.C. (1973) Haemanalysis of tannins; the concept of relative astringency. Phytochemistry, 12, 907-912.
3. Baxter N.J., Lilley T.H., Haslam E. and Williamson M.P. (1997) Multiple interactions between polyphenols and salivary prolinerich protein repeat result in complexation and precipitation. Biochemistry, 36, 5566-5577.
4. Buck L. and Axel R. (1991) A novel multigene family may encode odorant receptors: a molecular basis for odor recognition. Cell, 65, 175-187.
5. Clifford M.N. (1997) Astringency. In: Phytochemistry of fruit and vegetables. Eds. F.A. Tomas-Barberan and R.J. Robins, pp. 87-107. Proceedings of the Phytochemical Society of Europe Symposium, Murcia, Spain, September 1995. Oxford: Clarendon Press.
6. Haslam E. (1989) Plant polyphenols: vegetable tannins revisited. Cambridge: Cambridge: University Press.
7. Haslam E. and Lilley T.H. (1988) Natural astringency in food-stuffs - a molecular interpretation. Critical Reviews in Food Science and Nutrition, 27, 1-40.
8. Kallithraka S., Bakker J. and Clifford M.N. (1997a) Evaluation of bitterness and astringency of (+)-catechin and (-)-epicatechin in red wine and in model solution. Journal of Sensory Studies, 12, 25-37.
9. Kallithraka S., Bakker J. and Clifford M.N. (1997b) Red wine and model wine astringency as affected by malic and lactic acid. Journal of Food Science, 62, 416-420.
10. Kallithraka S., Bakker J. and Clifford M.N. (1997c) Effect of pH on astringency in model solutions and wines. Journal of Agricultural and Food Chemistry, 45, 2211-2216.