Factors regulating astringency of whey protein beverages

Journal of Dairy Science

Volumn 91, Issue 7, 2008, Pages 2553-2560

  Beecher, J W ^a   Drake, M A ^b   Luck, P J ^b   Foegeding, E A ^b  

^a CAMPBELL SOUP COMPANY   (United States)

^b NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Astringency; Saliva; Whey protein

Indexed keywords

EID: 47149106271     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2008-1083     Document Type: Article

References (30)

1. ASTM. 1989. Standard definitions of terms relating to sensory evaluation of materials and products. American Society for Testing and Materials, Philadelphia, PA.
2. Brannan, G. D., C. S. Setser, and K. E. Kemp. 2001a. Effectiveness of rinses in alleviating bitterness and astringency residuals in model solutions. J. Sens. Stud. 16:261-275.
3. Brannan, G. D., C. S. Setser, and K. E. Kemp. 2001b. Interaction of astringency and taste characteristics. J. Sens. Stud. 16:179-197.
4. Colonna, A. E., D. O. Adams, and A. C. Noble. 2004. Comparison of procedures for reducing astringency carry-over effects in evaluation of red wines. Aust. J. Grape Wine Res. 10:26-31.
5. Da Conceicao Neta, E. R., S. D. Johanningsmeier, M. A. Drake, and R. F. McFeeters. 2007. A chemical basis for sour taste perception of acid solutions and fresh-pack dill pickles. J. Food Sci. 72:8352-8359.
6. Gambuti, A., A. Rinaldi, R. Pessina, and L. Moio. 2006. Evaluation of aglianico grape skin and seed polyphenol astringency by SDS-PAGE electrophoresis of salivary proteins after the binding reaction. Food Chem. 97:614-620.
7. Green, B. G. 1993. Oral astringency: A tactile component of flavor. Acta Psychol. (Amst.) 84:119-125.
8. Grenby, T. H. 1991. Intense sweeteners for the food industry: An overview. Trends Food Sci. Technol. 2:2-6.
9. Guinard, J. X., R. M. Pangborn, and M. J. Lewis. 1986. The time-course of astringency in wine upon repeated ingestions. Am. J. Enol. Vitic. 37:184-189.
10. Guo, T., P. A. Rudnick, W. Wang, C. S. Lee, D. L. DeVoe, and B. M. Balgley. 2006. Characterization of the human salivary proteome by capillary isoelectric focusing/nanoreversed-phase liquid chromatography coupled with ESI-tandem MS. J. Proteome Res. 5:1469-1478.
11. Horne, J., J. Hayes, and H. T. Lawless. 2002. Turbidity as a measure of salivary protein reactions with astringent substances. Chem. Senses 27:653-659.
12. Jobstl, E., J. O'Connell, J. Patrick, J. P. A. Fairclough, and M. P. Williamson. 2004. Molecular model for astringency produced by polyphenol/protein interactions. Biomacromolecules 5:942-949.
13. Keast, R. S. J., and P. A. S. Breslin. 2002. An overview of binary taste-taste interactions. Food Qual. Prefer. 14:111-124.
14. Lawless, H. T., C. J. Corrigan Thomas, and C. B. Lee. 1994. Interactions of astringent substances. Chem. Senses 19:141-154.
15. Lawless, H. T., and H. Heymann. 1998. Sensory evaluation of food: Principles and practices. Chapman & Hall, New York, NY.
16. Lawless, H. T., J. Horne, and P. Giasi. 1996. Astringency of organic acids is related to pH. Chem. Senses 21:397-403.
17. Lee, C. B., and H. T. Lawless. 1991. Time-course of astringent sensations. Chem. Senses 16:225-238.
18. Lesschaeve, I., and A. C. Noble. 2005. Polyphenols: Factors influencing their sensory properties and their effects on food and beverage preferences. Am. J. Clin. Nutr. 81:3308-3358.
19. Meilgaard, M., G. V. Civille, and B. T. Carr. 1999a. Sensory Evaluation Techniques. 3rd ed. CRC Press Inc., Boca Raton, FL.
20. Meilgaard, M. M., G. V. Civille, and T. Carr. 1999b. Descriptive analysis techniques. CRC Press, Boca Raton, FL.
21. Peleg, H., K. K. Bodine, and A. C. Noble. 1998. The influence of acid on astringency of alum and phenolic compounds. Chem. Senses 23:371-378.
22. Pelegrine, D. H. G., and C. A. Gasparetto. 2005. Whey proteins solubility as function of temperature and pH. Lebensm. Wiss. Technol. 38:77-80.
23. Phillips, L. G., D. M. Whitehead, and J. E. Kinsella. 1994. Structure-function properties of food proteins. Academic Press, San Diego, CA.
24. Rodriguez, M. S., L. A. Albertengo, I. Vitale, and E. Agullo. 2003. Relationship between astringency and chitosan-saliva solutions turbidity at different pH. J. Food Sci. 68:665-667.
25. Sano, H., T. Egashira, Y. Kinekawa, and N. Ritabatake. 2005. Astringency of bovine milk whey protein. J. Dairy Sci. 88:2312-2317.
26. Scharbert, S., N. Holzmann, and T. Hofmann. 2004. Identification of the astringent taste compounds in black tea infusions by combining instrumental analysis and human bioresponse. J. Agric. Food Chem. 52:3498-3508.
27. Schlich, P. 1993. Uses of change-over designs and repeated measurements in sensory and consumer studies. Food Qual. Prefer. 4:223-235.
28. Smith, A. K., H. June, and A. C. Noble. 1996. Effects of viscosity on the bitterness and astringency of grape seed tannin. Food Qual. Prefer. 7:161-166.
29. Smith, A. K., and A. C. Noble. 1998. Effects of increased viscosity on the sourness and astringency of aluminum sulfate and citric acid. Food Qual. Prefer. 9:139-144.
30. Vivas, N., and Y. Glories. 1996. Role of oak wood ellagitannins in the oxidation process of red wines during aging. Am. J. Enol. Vitic. 47:103-107.