Open AccessGuideline for measurement of condensed tannin
Author(s) -
Li Xiaohui,
Li Wei,
Chen Fang,
Xiao Jianbo,
Liao Xiaojun,
Hu XiaoSong,
Ji Junfu,
Ma Lingjun
Publication year - 2023
Publication title -
food frontiers
Language(s) - English
Resource type - Journals
ISSN - 2643-8429
DOI - 10.1002/fft2.174
Subject(s) - tannin , condensed tannin , polymerization , degree of polymerization , guideline , chemistry , proanthocyanidin , organic chemistry , polyphenol , food science , polymer , medicine , pathology , antioxidant
Astringency is a major sensory property and plays an important role in the overall quality of juice and wines. A major contributor to astringency is condensed tannins, which can precipitate with salivary glycoproteins. And thus, it is vital to develop methods to measure the tannin accurately. Recently, the interest in the application of condensed tannin assays has been increasing in various fields. Condensed tannin assays broadly include the determination of concentration, activity, mean degree of polymerization and its derivative flavan‐3‐ol sulfonates content. In this guideline, the mechanisms and the practice of the most common condensed tannin assays applied in research labs are discussed in detail.