Citation: Wang Nan, Chai Guobi, Wang Dingzhong, Ji Lingbo, Zhao Wuduo, Cui Kai, Zong Yongli, Fan Wu, Liu Junhui. Astringent Compounds and Related Transduction Mechanisms[J]. Chemistry, ;2016, 79(12): 1134-1138,1133. shu

Astringent Compounds and Related Transduction Mechanisms

Wang Nan ¹ ,
Chai Guobi ² ,
Wang Dingzhong ² ,
Ji Lingbo ² ,
Zhao Wuduo ² ,
Cui Kai ² ,
Zong Yongli ² ,
Fan Wu ^2,, ,
Liu Junhui ^2,,

1.
1. Patent Examination Cooperation Center of the Patent Office, SIPO, Zhengzhou 450001;
2.
2. Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou 450001

Corresponding author: Fan Wu, Liu Junhui,
Received Date: 26 May 2016
Available Online: 18 August 2016
Fund Project:

Astringent compounds are one of the predominant factors to the quality of foods and beverages. Research on astringency perception has attracted great interest over past decades due to its positive effects on the human body including antibacterial, anticarcinogenic, antioxidant, and neuroprotective effects. Astringency is described as a ‘drying, roughing, puckering and astringent sensation’ in the mouth following consumption of astringent compounds such as polyphenols. It is debated whether astringency is a taste sensation or tactile sensation, or a trigeminal sensation analogous to spicy taste. Studies on the mechanisms of astringency are based on protein precipitation theory. This paper gives a brief introduction of the astringent compounds and mechanisms of astringency perception.
- Astringency,
- Astringent compounds,
- Polyphenols,
- Protein precipitation theory,
- Transduction mechanisms of astringency perception
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