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

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 …

Astringency is a feeling of dryness in the mouth. Microscopically, it is manifested in the
diversity of ingredients and mechanisms that can cause astringency, astringent components …

Phenolic compounds have been extensively studied in recent years. The presence of these
compounds in various foods has been associated with sensory and health promoting …

Astringency is a specific oral sensation dominated by a dryness and puckering feeling and is
one of the main quality factors for red wines, teas as well as some fruit products. Various …

Targeted ultra-performance liquid chromatography with triple quadrupole mass
spectrometric (UPLC-QqQ-MS/MS) profiling of phenolic compounds was utilised for varietal …

There is a lack of studies focusing on the chemical compounds involved in quality
perception. The present work combines both sensory and chemical approaches with the …

White wine mouthfeel which encompasses the tactile, chemosensory and taste attributes of
perceived viscosity, astringency, hotness and bitterness is increasingly being recognized as …

The aim of this study was to explore the relationship between low molecular weight
compounds present in wines and their sensory contribution. Six young red wines were …

Effects of enzymatic and non-enzymatic juice pressing on key orosensory and chemical
quality factors of blackcurrant juices were studied in laboratory scale using berries of five …