ReviewMolecules (Basel, Switzerland)2015
Molecular progress in research on fruit astringency.
Review in Molecules (Basel, Switzerland), 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
21 citing papers in PubMed, 90 citations in OpenAlex.
- Whole-genome resequencing of 495Horticulture research · 2026Article
- The Rhus chinensis Genome Provides Insights Into Tannin, Flavonoid Biosynthesis, and Glandular Trichome Development.Plant biotechnology journal · 2026Article
- Prefrontal hemodynamic responses to astringency aftertaste across alcoholic and alcohol-free matrices: A functional near-infrared spectroscopy study.Current research in food science · 2026Article
- Comparative Study of Condensed and Hydrolysable Tannins during the Early Stages of Zebrafish Development.International journal of molecular sciences · 2024Article
- A Comprehensive Analysis of Diversity, Structure, Biosynthesis and Extraction of Biologically Active Tannins from Various Plant-Based Materials Using Deep Eutectic Solvents.Molecules (Basel, Switzerland) · 2024Review
- Sensory Perception and Willingness to Pay for a Local Ancient Pear Variety: Evidence from In-Store Experiments in Italy.Foods (Basel, Switzerland) · 2023Article
- Quantitative trait loci mapping of polyphenol metabolites from a 'Latham' x 'Glen Moy' red raspberry (Rubus idaeus L) cross.Metabolomics : Official journal of the Metabolomic Society · 2023Article
- Performance of an Expert Sensory Panel and Instrumental Measures for Assessing Eating Fruit Quality Attributes in a Pear Breeding Programme.Foods (Basel, Switzerland) · 2023Article
- Detection of the local adaptive and genome-wide associated loci in southeast Nigerian taro (Colocasia esculenta (L.) Schott) populations.BMC genomics · 2023Article
- The challenge of breeding for reduced off-flavor in faba bean ingredients.Frontiers in plant science · 2023Review
- Optimization of the Acid Cleavage of Proanthocyanidins and Other Polyphenols Extracted from Plant Matrices.Molecules (Basel, Switzerland) · 2022Article
- Article
- Astringency Sensitivity to Tannic Acid: Effect of Ageing and Saliva.Molecules (Basel, Switzerland) · 2022Article
- A novel technology to reduce astringency of tea polyphenols extract and its mechanism.Chinese herbal medicines · 2021Article
- Plants as Sources of Anti-Inflammatory Agents.Molecules (Basel, Switzerland) · 2020Review
- Soft and ion-conducting hydrogel artificial tongue for astringency perception.Science advances · 2020Article
- Transcriptome profiling reveals key genes related to astringency during cucumber fruit development.3 Biotech · 2019Article
- Flavonoid Biosynthesis Is Likely More Susceptible to Elevation and Tree Age Than Other Branch Pathways Involved in Phenylpropanoid Biosynthesis inFrontiers in plant science · 2019Article
- Looking at Flavonoid Biodiversity in Horticultural Crops: A Colored Mine with Nutritional Benefits.Plants (Basel, Switzerland) · 2018Review
- Microstructural and histochemical characteristics of Lycium barbarum L. fruits used in folk herbal medicine and as functional food.Protoplasma · 2018Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Astringency is one of the most important components of fruit oral sensory quality. Astringency mainly comes from tannins and other polyphenolic compounds and causes the drying, roughening and puckering of the mouth epithelia attributed to the interaction between tannins and salivary proteins. There is growing interest in the study of fruit astringency because of the healthy properties of astringent substances found in fruit, including antibacterial, antiviral, anti-inflammatory, antioxidant, anticarcinogenic, antiallergenic, hepatoprotective, vasodilating and antithrombotic activities. This review will focus mainly on the relationship between tannin structure and the astringency sensation as well as the biosynthetic pathways of astringent substances in fruit and their regulatory mechanisms.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.