The effects of green tea drinking on salivary polyphenol concentration and perception of acid astringency

Food Quality and Preference

Volumn 22, Issue 1, 2011, Pages 157-164

  Siebert, Karl J ^a   Maekawa, Atsushi A ^a,b   Lynn, P Y ^a  

^a Cornell University ^*  (United States)

^b Quality and Regulatory Operations   (United States)

Author keywords

Astringency; Dilute acid; Perception; Sourness

Indexed keywords

EID: 78649913738     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2010.09.004     Document Type: Article

References (23)

1. Bajec M.R., Pickering G.J. Astringency: Mechanisms and perception. Critical Reviews in Food Science and Nutrition 2008, 48:858-875.
2. Bate-Smith E.C. Haemanalysis of tannins: The concept of relative astringency. Phytochemistry 1973, 12:907-912.
3. Dawes C. Physiological factors affecting salivary flow rate, oral sugar clearance, and the sensation of dry mouth in man. Journal of Dental Research 1987, 66:648-653.
4. Guinard J.X., Pangborn R.M., Lewis M.J. Preliminary studies on acidity-astringency interactions in model solutions and wines. Journal of the Science of Food and Agriculture 1986, 37:811-817.
5. Guinard J.X., Zoumas Morse C., Walchak C. Relation between parotid saliva flow and composition and the perception of gustatory and trigeminal stimuli in foods. Physiology and Behavior 1997, 63:109-118.
6. Hartwig P., McDaniel M.R. Flavor characteristics of lactic, malic, citric, and acetic acids at various pH levels. Journal of Food Science 1995, 60:384-388.
7. Hoff J.E., Singleton K.I. A method for determination of tannins in foods by means of immobilized protein. Journal of Food Science 1977, 42:1566-1569.
8. Jones A.W. Inter- and intra-individual variations in the saliva/blood alcohol ratio during ethanol metabolism in man. Clinical Chemistry 1979, 25:1394-1398.
9. Kallithraka S., Bakker J., Clifford M.N. Effect of pH on astringency in model solutions and wines. Journal of Agricultural and Food Chemistry 1997, 45:2211-2216.
10. Lagerlof F., Dawes C. The volume of saliva in the mouth before and after swallowing. Journal of Dental Research 1984, 63:618-621.
11. Lawless H.T., Heymann H. Sensory Evaluation of Food: Principles and Practices 1998, Kluwer Academic/Plenum Publishers, New York.
12. Lawless H.T., Horne J., Giasi P. Astringency of organic acids is related to pH. Chemical Senses 1996, 21:397-403.
13. Navazesh M. Methods for collecting saliva. Saliva as a Diagnostic Fluid 1993, 72-77. The New York Academy of Sciences, New York. D. Malamud, L.A. Tabak (Eds.).
14. Rubico S.M., McDaniel M.R. Sensory evaluation of acids by free-choice profiling. Chemical Senses 1992, 17:273-289.
15. Siebert K.J. The effects of protein-polyphenol interactions on beverage haze, stabilization, and analysis. Journal of Agricultural and Food Chemistry 1999, 47:353-362.
16. Siebert K.J. Haze formation in beverages. LWT-Food Science and Technology 2006, 39:987-994.
17. Siebert K.J., Chassy A.W. An alternate mechanism for the astringent sensation of acids. Food Quality and Preference 2003, 15:13-18.
18. Siebert K.J., Euzen C. The relationship between expectorant pH and astringency perception. Journal of Sensory Studies 2008, 23:222-233.
19. Smith A.K., Noble A.C. Effects of increased viscosity on the sourness and astringency of aluminium sulfate and citric acid. Food Quality and Preference 1998, 9:139-144.
20. Soyenkoff B.C., Hinck J.C.F. The measurement of pH and acid-neutralizing power of saliva. Journal of Biological Chemistry 1935, 109:467-476.
21. Streckfus C.F., Bigler L.R. Saliva as a diagnostic fluid. Oral Diseases 2002, 8:69-76.
22. van der Graaff M., Vermeulen N.P., Heij P., Boeijinga J.K., Breimer D.D. Pharmacokinetics of orally administered hexobarbital in plasma and saliva of healthy subjects. Biopharmaceutics and Drug Disposition 1986, 7:265-272.
23. Yang C.S., Lee M.J., Chen L. Human salivary tea catechin levels and catechin esterase activities: Implication in human cancer prevention studies. Cancer Epidemiology, Biomarkers and Prevention 1999, 8:83-89.