The DOI matches its Crossref record; 102 of the 102 references it cites were found in a registry or an index.
Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter Taste
Open accessAbstract
Astringency and bitterness are organoleptic properties widely linked to tannin compounds. Due to their significance to food chemistry, the food industry, and to human nutrition and health, these tannins’ taste properties have been a line of worldwide research. In recent years, significant advances have been made in understanding the molecular perception of astringency pointing to the contribution of different oral key players. Regarding bitterness, several polyphenols have been identified has new agonists of these receptors. This review summarizes the last data about the knowledge of these taste properties perceived by tannins. Ultimately, tannins’ astringency and bitterness are hand-in-hand taste properties, and future studies should be adapted to understand how the proper perception of one taste could affect the perception of the other one.
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Cited by
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Metadata
- Authors
- Soares, S., Brandão, E., Guerreiro, C., Soares, S., Mateus, N., & de Freitas, V.
- Venue
- Molecules
- Publisher
- MDPI AG
- Published
- 2020-06-02
- Volume
- 25
- Issue
- 11
- Pages
- 2590
- ISSN
- 1420-3049 (ISSN-L)
- OpenAlex
- W3033346694
- Cited by
- 308
- References
- 102
- FWCI
- 15.41
- Type
- journal article
- Language
- en
- Open access
- gold
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- Soares, S., Brandão, E., Guerreiro, C., Soares, S., Mateus, N., & de Freitas, V. (2020). Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter Taste. Molecules. https://doi.org/10.3390/molecules25112590
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