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Natural astringency in foodstuffs — A molecular interpretation
Abstract
The structures of plant polyphenols (vegetable tannins) are briefly reviewed. Their interactions with proteins, polysaccharides, and the alkaloid caffeine are discussed at the molecular level, and these fundamental properties are related to the quality of astringency that polyphenols possess. The various ways in which astringency may be modified and ultimately lost are outlined in relation to the aging of red wines, the formation of nonbiological hazes in beers and lagers, and the ripening of fruit.
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Citations
Cited by
Human gut microbiota/microbiome in health and diseases: a review
Gomaa, E. Z. (2020) · Antonie van Leeuwenhoek · doi:10.1007/s10482-020-01474-7 · Cited by 1,294
Interactions between Polyphenols and Macromolecules: Quantification Methods and Mechanisms
Le Bourvellec, C., & Renard, C. M. G. C. (2012) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2010.499808 · Cited by 853
Juven, B. J., Kanner, J., Schved, F., & Weisslowicz, H. (1994) · Journal of Applied Bacteriology · doi:10.1111/j.1365-2672.1994.tb01661.x · Cited by 833
Polymeric proanthocyanidins from grape skins
Souquet, J.-M., Cheynier, V., Brossaud, F., & Moutounet, M. (1996) · Phytochemistry · doi:10.1016/0031-9422(96)00301-9 · Cited by 522
Orosensory-Directed Identification of Astringent Mouthfeel and Bitter-Tasting Compounds in Red Wine
Hufnagel, J. C., & Hofmann, T. (2008) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf073031n · Cited by 324
Metadata
- Authors
- Haslam, E., Lilley, T. H., & Butler, L. G.
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 1988-01
- Volume
- 27
- Issue
- 1
- Pages
- 1-40
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W2024515049
- Cited by
- 311
- References
- 0
- FWCI
- 6.36
- Type
- journal article
- Language
- en
- Open access
- closed
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- Haslam, E., Lilley, T. H., & Butler, L. G. (1988). Natural astringency in foodstuffs — A molecular interpretation. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398809527476
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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