Flavylium compounds are a well-known family of pigments because they are prevalent in the
plant kingdom, contributing to colors over a wide range from shades of yellow-red to blue in …

Plants are recognized as natural sources of antioxidants (eg, polyphenols, flavonoids,
vitamins, and other active compounds) that can be extracted by green solvents like water …

Background Taste is an important factor in evaluating the quality of tea. The sweet and
umami tastes are usually well-accepted for consumers, whereas the bitter and astringent …

Heterotrimeric G protein-coupled receptors (GPCRs) comprise the largest receptor family in
mammals and are responsible for the regulation of most physiological functions. Besides …

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 …

Although the consumption of whole grains, including bread made with whole‐wheat flour, is
promoted for health benefits and reduced risk for disease and mortality, consumer …

Background Wholegrain foods are known to be health-beneficial but their sensory
characteristics may be a limiting factor for consumption. The scientific literature of factors …

The present review examines the pig as a model for physiological studies in human subjects
related to nutrient sensing, appetite regulation, gut barrier function, intestinal microbiota and …

Green tea is popularly known for its pleasant flavor and health-care functions. Bitterness and
astringency are the two important quality attributes of green tea that enrich tea flavor …

Highlights•The advance of astringency/bitterness mechanisms and methods was
reviewed.•Tannin structure plays an essential role in wine astringency/bitterness …