Concepedia

Astringency From Phenolics

Astringency From Phenolics is a sensory attribute characterized by the drying, roughing, or puckering mouthfeel elicited by the interaction of phenolic compounds, particularly tannins, with salivary proteins, distinguishing it from other taste sensations by its tactile rather than gustatory basis.

57

Publications

4.6K

Citations

186

Authors

84

Institutions

Publications per year

2017–2026

11

Parents

Publications

57

The mouth‐feel properties of grape and apple proanthocyanidins in a wine‐like medium

Stéphane Vidal, I. Leigh Francis, Sylvain Guyot et al. · Journal of the Science of Food and Agriculture · 2003 · 491 citations

, , +17

Bitterness and astringency of flavan-3-ol monomers, dimers and trimers

Hanna Peleg, Karine Gacon, Pascal Schlich et al. · Journal of the Science of Food and Agriculture · 1999 · 386 citations

, , +16

Sensory Properties of Virgin Olive Oil Polyphenols:  Identification of Deacetoxy-ligstroside Aglycon as a Key Contributor to Pungency

Paul Andrewes, Johanneke Busch, Teun de Joode et al. · Journal of Agricultural and Food Chemistry · 2003 · 329 citations

, , +15

Astringency of tea catechins: More than an oral lubrication tactile percept

Damiano Rossetti, J. H. H. Bongaerts, Emma Wantling et al. · Food Hydrocolloids · 2009 · 219 citations

, , +8

Relevance of Natural Phenolics from Grape and Derivative Products in the Formulation of Cosmetics

Elena Falqué, Herminia Domı́nguez · Cosmetics · 2015 · 191 citations · Full text

, , +17

1–5 of 57

Authors

186

  1. VD
    Víctor de Freitas

    Universidade do Porto, Portugal

    9 publications · 344 citations

    9

    h-index

  2. NM
    Nuno Mateus

    Universidade do Porto, Portugal

    8 publications · 286 citations

    8

    h-index

  3. TH
    Thomas Hofmann

    Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Germany

    7 publications · 636 citations

    7

    h-index

  4. EB
    Elsa Brandão

    Rede de Química e Tecnologia, Portugal

    6 publications · 206 citations

    6

    h-index

  5. SS
    Susana Soares

    Universidade do Porto, Portugal

    6 publications · 222 citations

    6

    h-index

1–5 of 186

Institutions

84

  1. Rede de Química e Tecnologia

    Porto, Portugal

    7 h-index

    42 publications

    1.4K citations

  2. Universidade do Porto

    Porto, Portugal

    7 h-index

    36 publications

    1.5K citations

  3. Leibniz-Institute for Food Systems Biology at the Technical University of Munich

    Freising, Germany

    4 h-index

    12 publications

    1.3K citations

  4. University of California, Davis

    Davis, United States

    3 h-index

    3 publications

    611 citations

  5. Cornell University

    Ithaca, United States

    3 h-index

    9 publications

    330 citations

  6. University of Münster

    Münster, Germany

    3 h-index

    6 publications

    300 citations

  7. Universidad de Salamanca

    Salamanca, Spain

    3 h-index

    7 publications

    340 citations

  8. University of Florence

    Florence, Italy

    3 h-index

    8 publications

    873 citations

1–8 of 84

Venues

  1. Journal of Agricultural and Food Chemistry

    13 publications · 1.1K citations

    12

    h-index

  2. Chemical Senses

    7 publications · 558 citations

    7

    h-index

  3. Journal of the Science of Food and Agriculture

    6 publications · 1.2K citations

    6

    h-index

  4. Food Chemistry

    6 publications · 295 citations

    6

    h-index

  5. Food Quality and Preference

    4 publications · 253 citations

    4

    h-index

1–5