Lawless H T, Corrigan C J, Lee C B
Food Science Department, N.Y. State College of Agriculture and Life Sciences, Cornell University, Ithaca 14850.
Chem Senses. 1994 Apr;19(2):141-54. doi: 10.1093/chemse/19.2.141.
Two-component mixtures of astringent materials were rated for perceived intensity of astringent and taste attributes over time. Components included alum (a complex salt), gallic acid (the monomeric component of hydrolyzable tannins), catechin (the monomeric component of condensed tannins) and citric acid. Mixtures of alum and gallic acid showed mixture suppression, in that the 50/50 mixture was less intense than either component in astringency, drying, roughing and puckery/drawing sensations. Suppression was seen at concentration levels producing moderate to strong astringency but was absent or less pronounced at lower concentration levels. A similar pattern held for citric acid, although the suppressive effects were less pronounced. Catechin and gallic acid mixtures were additive. Sensory interactions between astringent materials appears to depend on the substances involved and their concentrations (or intensity levels).
对收敛性物质的两组分混合物随时间推移的收敛感和味觉属性的感知强度进行了评分。组分包括明矾（一种复合盐）、没食子酸（可水解单宁的单体成分）、儿茶素（缩合单宁的单体成分）和柠檬酸。明矾和没食子酸的混合物表现出混合抑制，即50/50的混合物在收敛性、干燥感、粗糙感和 puckery/拉伸感方面比任何一种组分的强度都要低。在产生中度至强烈收敛性的浓度水平下观察到抑制作用，但在较低浓度水平下不存在或不太明显。柠檬酸也有类似的模式，尽管抑制作用不太明显。儿茶素和没食子酸的混合物具有加和性。收敛性物质之间的感官相互作用似乎取决于所涉及的物质及其浓度（或强度水平）。
