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Determination of astringent taste in model solutions and in beverages

Author

Listed:
  • H. Valentová

    (Institute of Chemical Technology - Department of Food Chemistry and Analysis, Prague, Czech Republic)

  • S. Škrovánková

    (Institute of Chemical Technology - Department of Food Chemistry and Analysis, Prague, Czech Republic)

  • Z. Panovská

    (Institute of Chemical Technology - Department of Food Chemistry and Analysis, Prague, Czech Republic)

  • J. Pokorný

    (Institute of Chemical Technology - Department of Food Chemistry and Analysis, Prague, Czech Republic)

Abstract

The astringent taste is important for the sensory quality of beverages. Perception thresholds of two important astringent compounds - tannic acid and (+)-catechin were determined using two procedures. The concentration-intensity dependence was linear at low concentrations and up to medium intensities of the astringent taste if unstructured graphical scales were used, but the saturation threshold was soon attained in the case of tannic acid. Recording the results on printed forms gave similar results as using a touch-sensitive monitor. The optimum tasting was achieved at swallowing after degustation of 5 s. The duration of degustation increased the intensity. The astringent flavour was suppressed by sugar, but was not significantly influenced by ethanol, citric acid or quinine hydrochloride. Astringent substances were accurately perceived and rated in wine, tea infusion and orange drink, but the increase of astringency was smaller than in model solutions. The astringent taste was easily distinguished from the bitter taste.

Suggested Citation

  • H. Valentová & S. Škrovánková & Z. Panovská & J. Pokorný, 2001. "Determination of astringent taste in model solutions and in beverages," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 19(5), pages 196-200.
    • Handle: RePEc:caa:jnlcjf:v:19:y:2001:i:5:id:6607-cjfs
    DOI: 10.17221/6607-CJFS
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