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 …

Texture and mouthfeel arising from the consumption of food and beverages are critical to
consumer choice and acceptability. While the food structure design rules for many existing …

Many of the potential health benefits of flavonoids have been associated with their specific
chemical and biological properties including their ability to interact and bind non-covalently …

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 …

Food oral processing research has attracted a great deal of attention in the last few decades
owing to its paramount importance in governing sensory appreciation and pleasurable …

Astringency, as a kind of puckering, drying, or rough sensation, is widely perceived from
natural foods, especially plants rich in phenolic compounds. Although the interaction and …

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 …

Oral processing of food is a dynamic process involving a range of deformation processes.
The mechanical properties and the rheology of food have been widely used to understand …

Background Saliva is a complex fluid with multifunctional roles in the oral cavity. Even
though its importance on oral health maintenance has long been recognized, the critical …