Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter Taste

• Tipo: Outra Publicação em Revista Científica Internacional
• Data: 2020

Autores

Susana Soares (Autor) FCUP; Brandao, E (Autor) Outra; Guerreiro, C (Autor) Outra; Soares, S (Autor) Outra; Nuno Mateus (Autor) FCUP; Victor de Freitas (Autor) FCUP

Revista

Título: Molecules

Vol. 25

Página Final: 2590

ISSN: 1420-3049

Editora: MDPI

Indexação

ISI Web of Knowledge - 99 Citações

Scopus - 120 Citações

Outras Informações

ID Authenticus: P-00S-JV9

DOI: 10.3390/molecules25112590

Abstract (EN): Astringency and bitterness are organoleptic properties widely linked to tannin compounds. Due to their significance to food chemistry, the food industry, and to human nutrition and health, these tannins' taste properties have been a line of worldwide research. In recent years, significant advances have been made in understanding the molecular perception of astringency pointing to the contribution of different oral key players. Regarding bitterness, several polyphenols have been identified has new agonists of these receptors. This review summarizes the last data about the knowledge of these taste properties perceived by tannins. Ultimately, tannins' astringency and bitterness are hand-in-hand taste properties, and future studies should be adapted to understand how the proper perception of one taste could affect the perception of the other one.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 26