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Interactions between wine phenolic compounds and human saliva in astringency perception

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Abstract

Astringency is a complex perceptual phenomenon involving several sensations that are perceived simultaneously. The mechanism leading to these sensations has been thoroughly and controversially discussed in the literature and it is still not well understood since there are many contributing factors. Although we are still far from elucidating the mechanisms whereby astringency develops, the interaction between phenolic compounds and proteins (from saliva, oral mucosa or cells) seems to be most important. This review summarizes the recent trends in the protein–phenol interaction, focusing on the effect of the structure of the phenolic compound on the interaction with salivary proteins and on methodologies based on these interactions to determine astringency.

Graphical abstract: Interactions between wine phenolic compounds and human saliva in astringency perception

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Publication details

The article was received on 22 Dec 2017, accepted on 22 Jan 2018 and first published on 23 Jan 2018


Article type: Review Article
DOI: 10.1039/C7FO02030A
Citation: Food Funct., 2018, Advance Article
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    Interactions between wine phenolic compounds and human saliva in astringency perception

    I. García-Estévez, A. M. Ramos-Pineda and M. T. Escribano-Bailón, Food Funct., 2018, Advance Article , DOI: 10.1039/C7FO02030A

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