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Acid, role in bitterness and astringency

Phenolic acids contribute to the sensory and nutritional qualities of fruits, vegetables, and derived foods. Directly or indirectly, they play a role in color, astringency, bitterness, and aroma, and they also are of great interest to humans, because of their antioxidant capacity [2,4]. [Pg.39]

See other pages where Acid, role in bitterness and astringency is mentioned: [Pg.212] [Pg.24] [Pg.797] [Pg.90] [Pg.108] [Pg.74] [Pg.645] [Pg.62]

See also in sourсe #XX -- [ Pg.160 , Pg.161 ]

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Astringency

Astringent

Bitter

Bitter acid

Bitterness