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Sensory astringency of 5‐ O ‐caffeoylquinic acid, tannic acid and grape‐seed tannin by a time‐intensity procedure
Author(s) -
Naish Margarita,
Clifford Michael N,
Birch Gordon G
Publication year - 1993
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740610110
Subject(s) - tannic acid , tannin , astringent , chemistry , food science , condensed tannin , proanthocyanidin , grape seed , polyphenol , botany , biochemistry , biology , taste , organic chemistry , antioxidant
The astringency of 5‐0‐caffeoylquinic acid (5‐CQA) was investigated by a time‐intensity technique alongside those of tannic acid and grape‐seed tannin. Significant differences were recorded between 5‐CQA and the other phenolic solutions for the intensity of the response, its persistence (or overall duration), its fading (or decline from maximum intensity to zero), and for the total gustatory response (or total area under the time‐intensity curve). In each case, 5‐CQA elicited a weaker response than either grape‐seed tannin or tannic acid. Nevertheless, overall, panellists recorded a response for 5‐CQA that was qualitatively similar to those for tannic acid and grape‐seed tannin, which are traditionally accepted as astringents. This phenomenon occurred, despite 5‐CQA having a molecular mass of 354 and containing only one 1,2‐dihydroxyphenyl residue, which would place it outwith the traditional definition of an astringent. The requirements appropriate to vegetable tanning may not therefore apply to oral astringency.