Concepedia

Astringency Perception

Astringency Perception is a sensory evaluation construct that denotes the dry, rough, and puckering oral tactile sensation elicited by wine polyphenols interacting with salivary proteins, distinguishing it from other taste and mouthfeel perceptions through its specific chemosensory mechanism and temporal dynamics.

233

Publications

14.6K

Citations

740

Authors

266

Institutions

Publications per year

2017–2026

92

Parents

Publications

233

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

Identification of the Astringent Taste Compounds in Black Tea Infusions by Combining Instrumental Analysis and Human Bioresponse

Susanne Scharbert, Nadine Holzmann, Thomas Hofmann · Journal of Agricultural and Food Chemistry · 2004 · 474 citations

, , +14

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

Taste and mouth-feel properties of different types of tannin-like polyphenolic compounds and anthocyanins in wine

Stéphane Vidal, I. Leigh Francis, Ann C. Noble et al. · Analytica Chimica Acta · 2003 · 336 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

1–5 of 233

Authors

740

  1. VD
    Víctor de Freitas

    Universidade do Porto, Portugal

    12 publications · 686 citations

    11

    h-index

  2. PA
    Paul A. Smith

    Australian Wine Research Institute, Australia

    10 publications · 463 citations

    10

    h-index

  3. RG
    Richard Gawel

    Australian Wine Research Institute, Australia

    9 publications · 1.4K citations

    9

    h-index

  4. NM
    Nuno Mateus

    Universidade do Porto, Portugal

    8 publications · 462 citations

    9

    h-index

  5. EJ
    Elizabeth J. Waters

    Australian Wine Research Institute, Australia

    9 publications · 1.6K citations

    9

    h-index

1–5 of 740

Institutions

266

  1. Australian Wine Research Institute

    Adelaide, Australia

    15 h-index

    62 publications

    8.7K citations

  2. University of California, Davis

    Davis, United States

    14 h-index

    30 publications

    2.7K citations

  3. Universidade do Porto

    Porto, Portugal

    12 h-index

    43 publications

    2.2K citations

  4. University of Florence

    Florence, Italy

    9 h-index

    31 publications

    2.1K citations

  5. Rede de Química e Tecnologia

    Porto, Portugal

    9 h-index

    36 publications

    1.4K citations

  6. Centre National de la Recherche Scientifique

    Paris, France

    8 h-index

    39 publications

    2.1K citations

  7. University of Naples Federico II

    Naples, Italy

    8 h-index

    25 publications

    1.2K citations

  8. Sciences pour L’Œnologie

    Montpellier, France

    7 h-index

    23 publications

    2.9K citations

1–8 of 266

Venues

  1. Journal of Agricultural and Food Chemistry

    25 publications · 2.4K citations

    23

    h-index

  2. Chemical Senses

    18 publications · 1.8K citations

    18

    h-index

  3. Journal of Sensory Studies

    17 publications · 730 citations

    16

    h-index

  4. Food Quality and Preference

    17 publications · 1.3K citations

    15

    h-index

  5. Food Chemistry

    14 publications · 1.1K citations

    13

    h-index

1–5