C Le Bourvellec, CMGC Renard - Critical reviews in food science …, 2012 - Taylor & Francis
Non-covalent and covalent associations of polyphenols with food macromolecules are two of the most fundamental factors affecting the quality of polyphenol-rich food products. This …
P Bandyopadhyay, AK Ghosh, C Ghosh - Food & function, 2012 - pubs.rsc.org
Tea and coffee are widely consumed beverages across the world and they are rich sources of various polyphenols. Polyphenols are responsible for the bitterness and astringency of …
Phenolic compounds are responsible for major organoleptic characteristics of plant-derived food and beverages; these substances have received much attention, given that the major …
A Khan, S Ahmed, BY Sun, YC Chen… - Biosensors and …, 2022 - Elsevier
Numerous efforts have been attempted to mimic human tongue since years. However, they still have limitations because of damages, temperature effects, detection ranges etc. Herein …
MR Bajec, GJ Pickering - Critical reviews in food science and …, 2008 - Taylor & Francis
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 …
Artificial tongues have been receiving increasing attention for the perception of five basic tastes. However, it is still challenging to fully mimic human tongue–like performance for …
F Canon, C Belloir, E Bourillot, H Brignot… - Journal of agricultural …, 2021 - ACS Publications
Flavor is one of the main drivers of food consumption and acceptability. It is associated with pleasure feels during eating. Flavor is a multimodal perception corresponding to the …
D Rossetti, JHH Bongaerts, E Wantling, JR Stokes… - Food …, 2009 - Elsevier
Oral astringency is the dry sensation experienced in the mouth on consumption of plant- based polyphenols (catechins) found in wine and tea as well as certain fruits and …
Astringency is described as a “dry puckering‐like sensation” in the mouth following consumption of tannins including tea polyphenols. The current model describing astringency …