Astringency: Mechanisms and perception

被引：220

作者：

Bajec, Martha R. ^{[1
]}

Pickering, Gary J. ^{[1
,2
,3
]}

机构：

[1] Brock Univ, Dept Biol Sci, St Catharines, ON L2S 3A1, Canada

[2] Brock Univ, Cool Climate Oenol & Viticulture Inst, St Catharines, ON L2S 3A1, Canada

[3] Brock Univ, Dept Psychol, St Catharines, ON L2S 3A1, Canada

来源：

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 2008年 / 48卷 / 09期

关键词：

taste; physiology; behavior; saliva; sensory; oral; astringency;

D O I：

10.1080/10408390701724223

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Astringency plays an important role in the sensory experience of many foods and beverages, ranging from wine to nuts. Given the recent trend toward fortifying consumables with astringent compounds and the evidence regarding the health benefits of some astringents, the mechanisms and perceptual characteristics of astringency warrant further discussion and investigation. This paper reviews the current state of the literature, including consideration of new methods for describing and measuring astringency, and provides an overview of research concerned with elucidating the physical, physiological, and psychological factors that underlie and mediate perception of this sensation.

引用

页码：858 / 875

页数：18

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