Construct · 1 fields · 2 citations

astringency: a standalone construct

One name. One construct. A landmark on the map.

● anchor · a single construct, one field Nearest construct by meaning·not indexed
astringency1 CONSTRUCTAstringencyGREEN · TACTILE

A single standalone construct; nearby constructs are located against it in the Collider. Tap a field for its definition, unit, and measures.

Flavor science

The dry, puckering mouthfeel of tannins

Astringency is the dry, puckering, rough sensation in the mouth from tannins and other polyphenols (the feel of strong tea, red wine or unripe fruit) arising as these compounds bind and precipitate the lubricating proteins in saliva. Green’s 1993 Oral astringency: a tactile component of flavor and Breslin and colleagues’ 1993 psychophysical work argue it is primarily a tactile (mechanical) sensation rather than a taste. The referent is this mouth-drying percept, a tactile component of flavour distinct from the basic tastes.[1][2]

Unit
The intensity of oral drying/puckering from astringent compounds
Recovery means
Not applicable
Measured by
Rated by trained panels over repeated sips (it builds with exposure) and linked to salivary-protein precipitation assays

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Nearby constructs

chemesthesis1 fields · 1 citationsanchor · a single construct, one fieldpungency1 fields · 2 citationsanchor · a single construct, one fieldcomponent3 fields · 5 citationsjingle · one word, three constructs

References

  1. Green, B. G. (1993). Oral astringency: A tactile component of flavor. Acta Psychologica, 84(1), 119–125. https://doi.org/10.1016/0001-6918(93)90078-6
  2. Breslin, P. A. S., Gilmore, M. M., Beauchamp, G. K., & Green, B. G. (1993). Psychophysical evidence that oral astringency is a tactile sensation. Chemical Senses, 18(4), 405–417. https://doi.org/10.1093/chemse/18.4.405

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