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

Bitterness and astringency are found in a variety of foods, including nuts, fruits, chocolate,
tea, wine, and soymilk. In fruits and beverages, the taste of bitterness and the tactile …

The evaluation of the temporality of the sensory perception in food products is mainly
assessed using the time–intensity (TI) methodology. This approach is useful for studying the …

The chemical and physical basis for red wine astringency is reviewed. Models describing
the physiological foundation of astringency are presented and compared. The phenolic and …

Intensity of astringency and bitterness of seven flavonoid compounds was evaluated by a
time‐intensity (TI) procedure. Eighteen trained judges rated intensity continuously from …

Astringency is an important characteristic of red wine quality. The sensation is generally
thought to be produced by the interaction of wine tannins with salivary proteins and the …

Polyphenols are responsible for the astringency of many beverages and foods. This is
thought to be caused by the interaction of polyphenols with basic salivary proline-rich …

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 …

Astringency and bitterness in red wines are generally considered to be elicited by phenolic
compounds and especially by tannins. This study explored the effects of pH, ethanol level …

During eating, foods are submitted to two main oral processes—chewing, including biting
and crushing with teeth, and progressive impregnation by saliva resulting in the formation of …