Astringency, flavor factor

Mouth feel factors are critical in flavor perception. Examples include astringency, pepper bite, menthol cooling, and texture (e.g., softness or hardness as in candy). Sensations, such as crunch after biting into a crisp stick of celery or an apple, contribute to the overall flavor of foods. These mouth feel factors are also... 

The formol index (total free amino acids) was the best predictor of browning rate of concentrates during storage for a given commodity. While haze and sediment formation were quality factors of major interest in this study, none of the juices or concentrates produced were particularly troublesome in this regard. The phenolic and protein profiles should still provide a reference with which unstable experimental or commercial samples can be compared in the future, however. In addition to color and appearance, quality factors of flavor, astringency, bitterness, viscosity and mouthfeel warrant investigation. 

The taste panel described the flavor of raw, fresh corn as an unblended mixture predominantly starchy, sweet, and astringent. Cooking in tap water developed the flavor body and blended the various flavor notes. Sweetness, graininess, and butterlike notes in the cooked unseasoned corn contributed to the over-all character, while factors typical of rawness were much suppressed. 

Lesschaeve I, Noble AC (2005) Polyphenols factors influencing their sensory properties and their effects on food and heverage preferences. Am J Clin Nutr 81 3308-3358 Barry GG (1993) Oral astringency a tactile component of flavor. Acta Psychol 84 119-125... 

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