ArticlePharmacognosy magazine
A Novel Quantitative Prediction Approach for Astringency Level of Herbs Based on an Electronic Tongue.
Article in Pharmacognosy magazine. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Evaluation of Astringent Compounds Using Electronic Tongue Technology.Food science & nutrition · 2025Article
- Targeted Removal of Galloylated Flavanols to Adjust Wine Astringency by Using Molecular Imprinting Technology.Foods (Basel, Switzerland) · 2023Article
- Exploring The Relative Astringency of Tea Catechins and Distinct Astringent Sensation of Catechins and Flavonol Glycosides via an In Vitro Assay Composed of Artificial Oil Bodies.Molecules (Basel, Switzerland) · 2022Article
- Sensorial Perception of Astringency: Oral Mechanisms and Current Analysis Methods.Foods (Basel, Switzerland) · 2020Review
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Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundThe current astringency evaluation for herbs has become dissatisfied with the requirement of pharmaceutical process. It needed a new method to accurately assess astringency.
methodsFirst, quinine, sucrose, citric acid, sodium chloride, monosodium glutamate, and tannic acid (TA) were analyzed by electronic tongue (e-tongue) to determine the approximate region of astringency in partial least square (PLS) map. Second, different concentrations of TA were detected to define the standard curve of astringency. Meanwhile, coordinate-concentration relationship could be obtained by fitting the PLS abscissa of standard curve and corresponding concentration. Third,
resultsThe fitting equation between concentration and abscissa of TA was
conclusionThe study indicated the established method was objective and feasible. It provided a new quantitative method for astringency of herbs. SUMMARY: The astringency of
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