Taste astringent

The catechins are soluble in water, colorless, and possess an astringent taste. They are easily oxidized and form complexes with many other substances including the methylxanthines.44 Epigallocatechin gallate is the... 

The dihydrate Zn(C2H302) 2H2O is a white lustrous powder faint acetic acid odor astringent taste monoclinic crystals density 1.735 g/cm loses water at 100°C decomposes at 237°C readily dissolves in water, 43g/100 mL at 20°C soluble in alcohol. 

Valentova, H. et al., Time-intensity studies of astringent taste. Food Chem. 78, 29, 2002. 

These herbs contain high ieveis of tannins (piant products that have an astringent taste). Source Yaie New Haven Heaith. Avaiiabie oniine. URL http //yaienewhavenheaith.org/iibrary/heaithguide/en-us/Cam/topic.asp hwid=hn-l 197005. Accessed May 20, 2006. 

Taste of Orn-p-Ala Derivatives. We reported in the previous paper (5) that omithyl-p-alanine monohydrochloride produced the salty taste as omithyltaurine. We prepared two tetrapeptides composed of ornithine and p-alanine. Both tetrapeptides, however, produced mainly an astringent taste instead of the salty or the umami taste (Table Xffl). 

Tannins are amorphous substances, which produce colloidal acidic aqueous solutions with astringent taste. With iron salts (FeCls) they form dark blue or greenish black water-soluble compounds. Tannins form insoluble and indigestible compounds with proteins, and this is the basis of their extensive use in the leather industry (tanning process), and for the treatment of diarrhoea, bleeding gums and skin injuries. 

Shan Yao has a similar function to Dang Shen but is gentle. Since it has an astringent taste, it is also able to stabilize the Stomach-Yin and can treat thirst. 

Botany Bay Resin, said to be the produco of acaroie resinifem, is of a yellow hue, brittle, and of a slightly astringent taste. -It exhales a fragrant odor when heated, and dissolves In aloohol and ether. It resembles tolu balsam in containing cinnamic, and a small quantity of benzoio add. 

Tannins, another group of phenolic substances, are known for their sensory effects on wine. In addition to their influence on the body of wines, tannins produce an astringent taste. Amerine and Joslyn (2) reported that the usual range of tannin content for white wines is from 0.01 to 0.04% and from 0.10 to 0.20% for red table wines. The threshold for tannin was reported as 0.10 gram/100 ml for a white table wine and 0.15 in a red table wine (137). Other studies have reported that tannin affects the detection levels for sweetness and tartness in wines (18, 138, 139). In addition to their influence on taste, tannins are responsible, in... 

The majority are optically active and possess a bitter astringent taste, as well as an extremely poisonous character. 

Saponins for beverage use are sourced from quillaia bark (Quillaia saponaria Molina) and the yuccas. Of the latter species, two main varieties are used in the United States for production of the water extract the Mohave yucca (Yucca mohavensis) and the Joshua tree (Yucca brevifolia). At the levels used these additives are colourless and tasteless the dried extract, however, possesses an acrid, astringent taste. Permitted limits are quoted in terms of the dry weight of the extract. In the European Union, subject to Directive 95/2/EC, quillaia is permitted only in non-alcoholic drinks, to a maximum level of 200 mg/1. 

Alum.—Alum is usually added to wines to restore the colour, to clarify them, to impart a more astringent taste and often to mask watering. It is determined by precipitating the aluminium as hydroxide and weighing as oxide.2... 

Tanning extracts are liquids, more or less dense according to the concentration, or solids which are brown with either a green or red tinge or more or less pale yellowish brown (purified or decolorised) they have an astringent taste and are more or less completely soluble in water. Their dilute... 

Of similar appearance to these products is kino, which is the condensed juice flowing from certain trees and forms brittle, shining, deep-red lumps it has a very astringent taste and, unlike catechu and gambier, dyes the saliva red. 

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