REQUIMTE/LAQV, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal.
Molecules. 2020 Jun 2;25(11):2590. doi: 10.3390/molecules25112590.
Astringency and bitterness are organoleptic properties widely linked to tannin compounds. Due to their significance to food chemistry, the food industry, and to human nutrition and health, these tannins' taste properties have been a line of worldwide research. In recent years, significant advances have been made in understanding the molecular perception of astringency pointing to the contribution of different oral key players. Regarding bitterness, several polyphenols have been identified has new agonists of these receptors. This review summarizes the last data about the knowledge of these taste properties perceived by tannins. Ultimately, tannins' astringency and bitterness are hand-in-hand taste properties, and future studies should be adapted to understand how the proper perception of one taste could affect the perception of the other one.
涩味和苦味是与单宁化合物广泛相关的感官特性。由于它们对食品化学、食品工业以及人类营养和健康的重要性，这些单宁的口感特性一直是全球研究的一个领域。近年来，人们在理解涩味的分子感知方面取得了重大进展，指出了不同口腔关键参与者的贡献。关于苦味，已经确定了几种多酚类物质是这些受体的新激动剂。这篇综述总结了关于单宁感知这些味道特性的最新数据。最终，单宁的涩味和苦味是相互关联的味道特性，未来的研究应该适应于理解一种味道的正确感知如何影响另一种味道的感知。
