Background Taste is an important factor in evaluating the quality of tea. The sweet and
umami tastes are usually well-accepted for consumers, whereas the bitter and astringent …

Non-covalent and covalent associations of polyphenols with food macromolecules are two
of the most fundamental factors affecting the quality of polyphenol-rich food products. This …

Tea and coffee are widely consumed beverages across the world and they are rich sources
of various polyphenols. Polyphenols are responsible for the bitterness and astringency of …

Phenolic compounds are responsible for major organoleptic characteristics of plant-derived
food and beverages; these substances have received much attention, given that the major …

Numerous efforts have been attempted to mimic human tongue since years. However, they
still have limitations because of damages, temperature effects, detection ranges etc. Herein …

Astringency plays an important role in the sensory experience of many foods and
beverages, ranging from wine to nuts. Given the recent trend toward fortifying consumables …

Artificial tongues have been receiving increasing attention for the perception of five basic
tastes. However, it is still challenging to fully mimic human tongue–like performance for …

Flavor is one of the main drivers of food consumption and acceptability. It is associated with
pleasure feels during eating. Flavor is a multimodal perception corresponding to the …

Oral astringency is the dry sensation experienced in the mouth on consumption of plant-
based polyphenols (catechins) found in wine and tea as well as certain fruits and …

Astringency is described as a “dry puckering‐like sensation” in the mouth following
consumption of tannins including tea polyphenols. The current model describing astringency …