Perspectives on Astringency Sensation: An Alternative Hypothesis on the Molecular Origin of Astringency-Reference-Cited by-同舟云学术

Perspectives on Astringency Sensation: An Alternative Hypothesis on the Molecular Origin of Astringency

Published:2021-03-08 Issue:13 Volume:69 Page:3822-3826
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Canon Francis¹^ORCID,Belloir Christine¹,Bourillot Eric²,Brignot Hélène¹,Briand Loïc¹,Feron Gilles¹,Lesniewska Eric²,Nivet Clément¹,Septier Chantal¹,Schwartz Mathieu¹,Tournier Carole¹,Vargiolu Roberto³,Wang Mei¹,Zahouani Hassan³,Neiers Fabrice¹

Affiliation:

1. Centre des Sciences du Goût et de l’Alimentation, UMR 1324 INRAE, UMR 6265 CNRS, University of Bourgogne Franche-Comté, F-21000 Dijon, France

2. ICB UMR 6303 CNRS, University of Bourgogne Franche-Comté, F-21078 Dijon, France

3. Laboratoire de Tribologie et de Dynamique des Systèmes, UMR CNRS 5513, Université de Lyon, École Centrale de Lyon, École Nationale D’Ingénieurs de St Etienne, 69134 Ecully Cedex, France

Funder

Agence Nationale de la Recherche

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c07474

Reference30 articles.

1. Saliva and Flavor Perception: Perspectives

2. Salivary Proteins as a Defense Against Dietary Tannins

3. The sensory perception of texture and mouthfeel