Concepedia

Tannin Bitterness

Tannin Bitterness is a sensory attribute within the class of taste perceptions, specifically characterized by the sharp, astringent flavor elicited by tannins in plant-based matrices, primarily due to their interaction with salivary proline-rich proteins in the oral cavity.

39

Publications

2.7K

Citations

183

Authors

66

Institutions

Publications per year

2017–2026

11

Parents

Publications

39

Astringency and bitterness of selected phenolics in wine

Jane L Robichaud, Ann C. Noble · Journal of the Science of Food and Agriculture · 1990 · 383 citations

, , +17

Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies

Jian‐Hui Ye, Ying Ye, Jun‐Feng Yin et al. · Trends in Food Science & Technology · 2022 · 281 citations

, , +14

Effect of pH, ethanol and acidity on astringency and bitterness of grape seed tannin oligomers in model wine solution

Hélène Fontoin, Cédric Saucier, Pierre‐Louis Teissèdre et al. · Food Quality and Preference · 2007 · 274 citations

, , +14

Convergence and divergence of bitterness biosynthesis and regulation in Cucurbitaceae

Yuan Zhou, Yongshuo Ma, Jianguo Zeng et al. · Nature Plants · 2016 · 262 citations

, , +8

Bitterness and astringency of grape and wine polyphenols

Franck Brossaud, Véronique Cheynier, Ann C. Noble · Australian Journal of Grape and Wine Research · 2001 · 227 citations · Full text

, , +17

1–5 of 39

Authors

183

  1. AC
    Ann C. Noble

    University of California, Davis, United States

    3 publications · 740 citations

    3

    h-index

  2. HL
    Henriëtte L. de Kock

    University of Pretoria, South Africa

    3 publications · 72 citations

    3

    h-index

  3. JR
    John R.N. Taylor

    University of Pretoria, South Africa

    2 publications · 48 citations

    2

    h-index

  4. JS
    Juha‐Pekka Salminen

    University of Turku, Finland

    2 publications · 106 citations

    2

    h-index

  5. DG
    Devin G. Peterson

    University of Minnesota, United States

    2 publications · 90 citations

    2

    h-index

1–5 of 183

Institutions

66

  1. University of Pretoria

    Pretoria, South Africa

    3 h-index

    10 publications

    238 citations

  2. University of California, Davis

    Davis, United States

    3 h-index

    6 publications

    1.4K citations

  3. University of Turku

    Turku, Finland

    2 h-index

    4 publications

    212 citations

  4. Chinese Academy of Agricultural Sciences

    Beijing, China

    2 h-index

    16 publications

    4.2K citations

  5. Huazhong Agricultural University

    Wuhan, China

    2 h-index

    9 publications

    706 citations

  6. ZheJiang Academy of Agricultural Sciences

    Hangzhou, China

    1 h-index

    1 publications

    281 citations

  7. University of Minnesota

    Minneapolis, United States

    1 h-index

    2 publications

    156 citations

  8. Universidade Federal de Santa Catarina

    Florianópolis, Brazil

    1 h-index

    6 publications

    84 citations

1–8 of 66

Venues

  1. Food Chemistry

    5 publications · 200 citations

    5

    h-index

  2. Journal of the Science of Food and Agriculture

    2 publications · 416 citations

    2

    h-index

  3. Journal of Sensory Studies

    2 publications · 59 citations

    2

    h-index

  4. Food Quality and Preference

    2 publications · 404 citations

    2

    h-index

  5. Journal of Agricultural and Food Chemistry

    2 publications · 51 citations

    2

    h-index

1–5