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NPJ Science of Food Jan 2022Phenolic acids are important taste components in green tea. The aim of this study was to analyze the taste characteristics of phenolic acids and their influence on the...
Phenolic acids are important taste components in green tea. The aim of this study was to analyze the taste characteristics of phenolic acids and their influence on the bitterness and astringency of green tea by sensory evaluation and chemical determination. The major tea phenolic acids and quercetin-3-O-rutinoside (Que-rut) were significantly positively correlated with the bitterness (r = 0.757, p < 0.01; r = 0.605, p < 0.05) and astringency (r = 0.870, p < 0.01; r = 0.576, p < 0.05) of green tea infusion. The phenolic acids have a sour and astringent taste, whereas Que-rut has a mild astringent taste. Phenolic acids and Que-rut can increase the bitterness of epigallocatechin gallate (EGCG). However, these components behaved differently for astringency on EGCG. Gallic acid (GA) enhances the astringency throughout all the concentrations in this study. While it seemed to be double effects of caffeic acid (CA), chlorogenic acid (CGA), and Que-rut on that, i.e., the inhibition at lower concentrations (CA: 0-0.2 mM; CGA: 0-0.2 mM; Que-rut: 0-0.05 mM) but enhancement at higher ones. The phenolic acids and Que-rut interacted synergistically with tea infusion and as their concentration increased, the synergistic enhancement of the bitterness and astringency of tea infusion increased. These findings help provide a theoretical basis for improving the taste of middle and green tea.
PubMed: 35087059
DOI: 10.1038/s41538-022-00124-8 -
The Plant Genome Dec 2022Cocoa (Theobroma cacao L.) is the only tree that can produce cocoa. Cocoa beans are highly sought after by chocolate makers to produce chocolate. Cocoa can be fine...
Cocoa (Theobroma cacao L.) is the only tree that can produce cocoa. Cocoa beans are highly sought after by chocolate makers to produce chocolate. Cocoa can be fine aromatic, characterized by floral and fruity notes, or it can be described as standard cocoa with a more pronounced cocoa aroma and bitterness. In this study, the genetic and biochemical determinants of sensorial notes and nonvolatile compounds related to bitterness, astringency, fat content, and protein content will be investigated in two populations: a cultivated modern Nacional population and a population of cocoa accessions collected recently in the Ecuadorian South Amazonia area of origin of the Nacional ancestral variety. For this purpose, a genome-wide association study (GWAS) was carried out on both populations, with results of biochemical compounds evaluated by near-infrared spectroscopy (NIRS) assays and with sensory evaluations. Twenty areas of associations were detected for sensorial data especially bitterness and astringency. Fifty-three areas of associations were detected linked to nonvolatile compounds. A total of 81 candidate genes could be identified in the areas of the association.
Topics: Cacao; Chocolate; Astringents; Genome-Wide Association Study; Ecuador; Fermentation
PubMed: 36065790
DOI: 10.1002/tpg2.20218 -
Molecules (Basel, Switzerland) Mar 2023Beer is one of the most consumed beverages worldwide with unique organoleptic properties. Bitterness and astringency are well-known key features and, when perceived with...
Beer is one of the most consumed beverages worldwide with unique organoleptic properties. Bitterness and astringency are well-known key features and, when perceived with high intensity, could lead to beer rejection. Most studies on beer astringency and bitterness use sensory assays and fail to study the molecular events that occur inside the oral cavity responsible for those perceptions. This work focused on deepening this knowledge based on the interaction of salivary proteins (SP) and beer phenolic compounds (PCs) and their effect toward these two sensory attributes. The astringency and bitterness of four different beers were assessed by a sensory panel and were coupled to the study of the SP changes and PC profile characterization of beers. The human SP content was measured before (basal) and after each beer intake using HPLC analysis. The beers' PC content and profile were determined using Folin-Ciocalteu and LC-MS spectrometry, respectively. The results revealed a positive correlation between PCs and astringency and bitterness and a negative correlation between SP changes and these taste modalities. Overall, the results revealed that beers with higher PC content (AAL and IPA) are more astringent and bitter than beers with a lower PC content (HL and SBO). The correlation results suggested that an increase in whole SP content, under stimulation, should decrease astringency and bitterness perception. No correlation was found between the changes in specific families of SP and astringency and bitterness perception.
Topics: Humans; Taste; Astringents; Beer; Taste Perception; Phenols; Salivary Proteins and Peptides
PubMed: 36985492
DOI: 10.3390/molecules28062522 -
Heliyon Sep 2022Non-astringent persimmon ( Thunb.) paste is typically produced by treating astringent persimmon fruit with alcohol or dry ice (to remove tannins) followed by abrasion....
Non-astringent persimmon ( Thunb.) paste is typically produced by treating astringent persimmon fruit with alcohol or dry ice (to remove tannins) followed by abrasion. However, considering the large yield of astringent persimmons harvested in a short time, this long, laborious method has hindered the use of persimmon paste in food processing. Herein, the addition of polysaccharides was used to produce a non-astringent persimmon paste while maintaining its quality. Among the nine evaluated polysaccharides, high- (HM) and low-methoxyl (LM) pectins, carrageenan, xanthan gum, and sodium alginate exhibited high astringency removal efficiencies. No astringency recurrence was observed after freezing when HM or LM pectin, guar gum, carrageenan, or sodium alginate were added. Moreover, the addition of HM pectin, or LM pectin, or sodium alginate prevented astringency upon heating. Additionally, guar, xanthan, tara gum, or carrageenan effectively inhibited syneresis. Thus, high-quality pastes could be easily and efficiently produced using a combination of polysaccharides.
PubMed: 36185145
DOI: 10.1016/j.heliyon.2022.e10716 -
Neuroscience Research Sep 2017Previous studies have investigated mechanisms of the perception of the five basic tastes at the peripheral and neural levels. However, little is known regarding the...
Previous studies have investigated mechanisms of the perception of the five basic tastes at the peripheral and neural levels. However, little is known regarding the specific mechanisms and brain activity associated with the perception of astringency. In the present study, we aimed to clarify these mechanisms using functional magnetic resonance imaging (fMRI) in conjunction with taste stimuli, and to investigate the association between subjective appraisal of taste and brain activity. Brain activation to astringency was observed in the insula, superior orbitofrontal cortex, cingulate cortex, and frontal inferior triangularis. In addition, the right ventral anterior insula, which is part of the primary gustatory cortex, showed the strongest blood oxygen level-dependent (BOLD) response to astringent stimuli. Brain activation to bitter and sweet taste was observed in the insula. Each of the three tastes activated a different region of the insula. Also, a subregion in the right anterior insula responded to both astringent and bitter stimuli. Moreover, we observed relationships between the BOLD responsivity during astringent, sweet, and bitter stimuli and the participant's drinking habits regarding representative beverages of each taste. These results indicate a potential correlation between lifestyle and brain activity with regard to taste perception.
Topics: Adult; Brain Mapping; Cerebral Cortex; Drinking Behavior; Female; Humans; Magnetic Resonance Imaging; Male; Taste Perception; Young Adult
PubMed: 28366831
DOI: 10.1016/j.neures.2017.03.009 -
Molecules (Basel, Switzerland) Dec 2021Biofortification of pulse crops with Zn and Fe is a viable approach to combat their widespread deficiencies in humans. Lentil ( Medik.) is a widely consumed edible crop...
Biofortification of pulse crops with Zn and Fe is a viable approach to combat their widespread deficiencies in humans. Lentil ( Medik.) is a widely consumed edible crop possessing a high level of Zn and Fe micronutrients. Thus, the present study was conducted to examine the influence of foliar application of Zn and Fe on productivity, concentration, uptake and the economics of lentil cultivation (LL 931). For this, different treatment combinations of ZnSO·7HO (0.5%) and FeSO·7HO (0.5%), along with the recommended dose of fertilizer (RDF), were applied to the lentil. The results of study reported that the combined foliar application of ZnSO·7HO (0.5%) + FeSO·7HO (0.5%) at pre-flowering (S1) and pod formation (S2) stages was most effective in enhancing grain and straw yield, Zn and Fe concentration, and uptake. However, the outcome of this treatment was statistically on par with the results obtained under the treatment ZnSO·7HO (0.5%) + FeSO·7HO (0.5%) at S1 stage. A single spray of ZnSO·7HO (0.5%) + FeSO·7HO (0.5%) at S1 stage enhanced the grain and straw yield up to 39.6% and 51.8%, respectively. Similarly, Zn and Fe concentrations showed enhancement in grain (10.9% and 20.4%, respectively) and straw (27.5% and 27.6% respectively) of the lentil. The increase in Zn and Fe uptake by grain was 54.8% and 68.0%, respectively, whereas uptake by straw was 93.6% and 93.7%, respectively. Also the benefit:cost was the highest (1.96) with application of ZnSO·7HO (0.5%) + FeSO·7HO (0.5%) at S1 stage. Conclusively, the combined use of ZnSO·7HO (0.5%) + FeSO·7HO (0.5%) at S1 stage can contribute significantly towards yield, Zn and Fe concentration, as well as uptake and the economic returns of lentil to remediate the Zn and Fe deficiency.
Topics: Biofortification; Edible Grain; Ferrous Compounds; Fertilizers; Lens Plant; Micronutrients; Zinc Sulfate
PubMed: 34946758
DOI: 10.3390/molecules26247671 -
The American Journal of Clinical... Jan 2005Bitterness and astringency are found in a variety of foods, including nuts, fruits, chocolate, tea, wine, and soymilk. In fruits and beverages, the taste of bitterness... (Review)
Review
Bitterness and astringency are found in a variety of foods, including nuts, fruits, chocolate, tea, wine, and soymilk. In fruits and beverages, the taste of bitterness and the tactile sensation of astringency are elicited primarily by flavanol polymers (proanthocyanidins or condensed tannins). Variations in proanthocyanidin composition, such as polymer size, extent of galloylation, and formation of derivatives, affect both bitterness and astringency. In beverages, other factors also influence these sensations, including the pH and the levels of ethanol, sweetness, and viscosity. Similarly, foods eaten with beverages can influence astringency. For example, eating dark chocolate increases the astringency of red wine more than does milk chocolate. Individuals perceive astringency differently because of variations in salivary flow rates, and preferences for and acceptance of a product may vary tremendously among individuals; decreasing bitterness and/or astringency may not increase preference. Factors influencing bitterness, astringency, and individual preference decisions are discussed.
Topics: Consumer Behavior; Flavonoids; Food-Drug Interactions; Humans; Phenols; Polyphenols; Taste; Thiourea; Wine
PubMed: 15640499
DOI: 10.1093/ajcn/81.1.330S -
International Wound Journal Dec 2016Sickle cell leg ulcers (SCLUs) are a common complication of sickle cell disease (SCD). Patients who develop ulcers appear to have a more severe haemolysis-associated... (Review)
Review
Sickle cell leg ulcers (SCLUs) are a common complication of sickle cell disease (SCD). Patients who develop ulcers appear to have a more severe haemolysis-associated vasculopathy than individuals who do not develop them, and manifest other complications such as priapism and pulmonary hypertension. SCLUs are slow to heal and often recur, affecting both the emotional and physical well-being of patients. Here we summarise what is known about the pathophysiology of SCLUs, describe available treatment options and propose a treatment algorithm.
Topics: Administration, Oral; Administration, Topical; Algorithms; Anemia, Sickle Cell; Bandages; Combined Modality Therapy; Drug Therapy, Combination; Female; Humans; Leg Ulcer; Male; Pentoxifylline; Prognosis; Randomized Controlled Trials as Topic; Risk Factors; Severity of Illness Index; Wound Healing; Zinc Sulfate
PubMed: 26537664
DOI: 10.1111/iwj.12522 -
Dermatology Online Journal Jul 2007A 13-year-old girl presented with a history of red scaly plaques involving the chest, arms and legs beginning in infancy. Punch biopsy revealed psoriasiform hyperplasia...
A 13-year-old girl presented with a history of red scaly plaques involving the chest, arms and legs beginning in infancy. Punch biopsy revealed psoriasiform hyperplasia and pallor of the epidermis. The patient's serum zinc level was 36 mug/dl [nl. 66-144 mug/dl]. A diagnosis of acrodermatitis enteropathica was established and the patient responded well to zinc replacement therapy. Acrodermatitis enteropathica is a rare autosomal recessive disorder caused by mutations in SLC39A4, which encodes the tissue-specific zinc transporter ZIP4.
Topics: Acrodermatitis; Adolescent; Astringents; Biopsy; Cation Transport Proteins; Diagnosis, Differential; Female; Follow-Up Studies; Genetic Predisposition to Disease; Humans; Mutation; Skin; Zinc; Zinc Sulfate
PubMed: 18328205
DOI: No ID Found -
Journal of Food Science and Technology Apr 2017Black tea manufacture usually involves the processes of withering, cutting, fermentation and drying. The aim of present study was to evaluate the effect of the...
Black tea manufacture usually involves the processes of withering, cutting, fermentation and drying. The aim of present study was to evaluate the effect of the relationship between the quality and withering with different light sources (ultraviolet, yellow, blue, purple, orange, red, cyan, green and white) an quality attribute of tea. The results indicated that the yellow, orange and red light withering significantly improved the aroma and taste, imparting the tea a sweet flavor and a fresh and mellow taste. Tea treated with yellow light was scored highest the sensory scores and showed the highest content in catechins, theaflavins, amino acids and aroma components, followed by the orange and red light treatments. The black tea withered with ultraviolet light showed a strong astringency, probably resulting from low contents of theaflavins, amino acids and soluble sugar. The green light irradiation remarkably damaged the aroma and taste of the tea, leading to a strong greenish flavor and an astringent taste, probably owing to the lowest contents of chemical compositions. No significant cumulative effect was found in the hybrid light withering treatments. Therefore, monochromatic yellow, orange and red lights were suggested for withering the black tea to improve its overall quality.
PubMed: 28416872
DOI: 10.1007/s13197-017-2558-z