ReviewMolecules (Basel, Switzerland)2020
Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter Taste.
Review in Molecules (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 86 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
86 citing papers in PubMed, 280 citations in OpenAlex.
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- Forage selection of dairy cows grazing contrasting multispecies swards is influenced by cow characteristics.Veterinary and animal science · 2026Article
- Ceratonia siliqua: Phytochemistry, Bioactivity, and Its Emerging Role as a Sustainable Food and Industrial Resource.Journal of food science · 2026Review
- Developmental Changes in Phenolic Composition and Condensed Tannin Structure in the Skins of Three Table Grape Cultivars: 'Rosetta', 'Shooting Star', and 'Hongju Seedless'.Foods (Basel, Switzerland) · 2026Article
- Persimmon By-Products: Bioactive Phytochemicals, Sustainable Valorization and Potential Food and Health Applications.Nutrients · 2026Review
- FePlants (Basel, Switzerland) · 2026Article
- Tannic acid enhances postharvest resistance of Korla fragrant pears to Alternaria alternata by modulating membrane lipid and reactive oxygen species metabolism.NPJ science of food · 2026Article
- Spirulina (Food chemistry: X · 2026Article
- L-Proline-Mediated Modulation of Astringency in Black Chokeberry Puree: Molecular Interactions, Process Optimization, and Quality Preservation.Foods (Basel, Switzerland) · 2026Article
- Managing Anti-Nutritional Factors in Plant-Based Feeds: Implications for Herbivore Nutrition and Production.Metabolites · 2026Review
- Development of a Sensory Evaluation Method for Polyphenols via Analysis of Chemical Structure and Organoleptic Properties: A Pilot Study.Foods (Basel, Switzerland) · 2026Article
- Distribution Patterns of Bitterness and Astringency Compounds in Different Tissues and Developmental Stages of Three Sympodial Bamboo Species.Foods (Basel, Switzerland) · 2026Article
- Computational analysis of umami and bitter taste interactions: orthogonality in receptor-ligand binding.RSC advances · 2026Article
- T2R5 Agonist Phendione Decreases Cell Viability and Induces Apoptosis in Head and Neck Squamous Cell Carcinoma.Molecular cancer therapeutics · 2026Article
- Influence of the Extraction Medium of Tannins from Eucalyptus Bark on the Properties of Rigid Tannin-Furfuryl Alcohol Foams.ACS omega · 2026Article
- Comparative Evaluation of Green Extraction Technologies for Phenolic Compounds from Algerian Blackthorn (Foods (Basel, Switzerland) · 2026Article
- Microencapsulation of Phenolic Extracts fromMolecules (Basel, Switzerland) · 2026Article
- Plant-derived modulators of the hemostasis-wound healing axis: mechanisms, evidence, and translational potential.Frontiers in pharmacology · 2026Review
- Preliminary investigation of kinetin, polyethylene glycol, iron sulphate, and water priming effects on the phytochemical accumulation and antimicrobial activity ofFrontiers in plant science · 2026Article
26 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors at 1 institution in 1 country.
Funding
Abstract
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.
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What OpenQuestion holds
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.