0000000000075598
AUTHOR
Ann C. Noble
Bitterness and astringency of flavan-3-ol monomers, dimers and trimers
Intensity of astringency and bitterness of seven flavonoid compounds was evaluated by a time-intensity (TI) procedure. Eighteen trained judges rated intensity continuously from ingestion, through expectoration at 10 s until extinction of the sensation. The seven stimuli included two flavan-3-ol monomers, (+)-catechin and (−)-epicatechin, three dimers and two trimers synthesised from catechin or epicatechin by condensation with (+)-dihydroquercitin. As the degree of polymerisation increased, maximum bitterness intensity (Imax) and total duration (Ttot) decreased whereas astringency Imax increased. The monomers were significantly higher in bitterness at Imax than the dimers, which were signif…
Using repeated ingestion to determine the effect of sweetness, viscosity and oiliness on temporal perception of soymilk astringency
Abstract Astringency is a persistent sensation which increases upon repeated ingestion. To evaluate the effect of viscosity, sucrose and oil on perception of astringency during consumption of soymilk, a sequential sipping time–intensity (TI) procedure was utilized. For each soymilk, judges sipped the first of four ingestions and initiated the continuous recording of astringency intensity. Each sip was expectorated at 10 s after ingestion, and sipped 10 s after expectoration of the previous stimulus. After the fourth sample, judges rated astringency for 30 s. Traditional TI parameters, as well as rate of onset for each sip and increase in maximum intensity per sip were extracted from the TI …