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

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 …

Litsea cubeba essential oil (LC-EO), one of the natural essential oils, could gradually
replace chemical synthesis food additive in food industry due to its good antimicrobial …

Although clove oil is widely used in food preservation, very little is known about its possible
antibacterial mechanism. In order to reveal its antibacterial mechanism, the inhibitory effect …

Fruit aroma is mainly contributed by free and glycosidically bound aroma compounds, in
which glycosidically bound form can be converted into free form during storage and …

The role of mucoadhesion in the perception and sensory characterisation of food products is
becoming more apparent. Traditionally, mucoadhesives are used to enhance drug …

Red wines are characterized by their astringency, a very important sensory attribute that
affects the perceived quality of wines. Three mechanisms have been proposed to explain …

Astringency is described as a “dry puckering‐like sensation” in the mouth following
consumption of tannins including tea polyphenols. The current model describing astringency …

Previous studies acknowledged that tartaric acid-imparted low-pH contributed to the
enhancement of astringency, but in-depth studies are lacking and the underlying …

The interactions between polyphenols and proteins have been long described from both
nutritional and pharmaceutical perspectives, being relevant for some sensorial and …