ReviewFoods (Basel, Switzerland)2020
Sensorial Perception of Astringency: Oral Mechanisms and Current Analysis Methods.
Review in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 24 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
24 citing papers in PubMed.
- From Waste to Value: Producing a Non-Astringent Persimmon Paste from Discarded 'Rojo Brillante' Fruit.Foods (Basel, Switzerland) · 2026Article
- L-Proline-Mediated Modulation of Astringency in Black Chokeberry Puree: Molecular Interactions, Process Optimization, and Quality Preservation.Foods (Basel, Switzerland) · 2026Article
- Genotype-matched mapping reveals consistent regional flavour signatures and rhizosphere microbial correlates in spring-flush Yunnan large-leaf tea.Food chemistry: X · 2026Article
- TRPV2 and TRPC5 are potential targets for astringent phytochemicals.Current research in food science · 2026Article
- Elucidating the astringency perception mechanism of protocatechuic acid, a key astringent component in black rice, based on polyphenol-salivary protein interaction.Current research in food science · 2026Article
- Key compounds responsible for the flavor diversity of Yongchun Foshou oolong tea of different grades and in different seasons.NPJ science of food · 2025Article
- Initiating Sensory Science Research in Space Conditions-Current Practices and Future Perspectives.Comprehensive reviews in food science and food safety · 2025Review
- Study on the astringent mechanism ofFood chemistry: X · 2025Article
- A Comparative Study of the Sensory and Physicochemical Properties of Cow Milk and Plant-Based Milk Alternatives.Journal of food science · 2025Article
- Divergent volatile metabolomes and flavor attributes in rice fermented byFrontiers in fungal biology · 2025Article
- Article
- Possible Role of High-Molecular-Weight Salivary Proteins in Astringency Development.Foods (Basel, Switzerland) · 2024Article
- Oat-based milk alternatives: the influence of physical and chemical properties on the sensory profile.Frontiers in nutrition · 2024Article
- The Impact of Goat Milk Pretreatment with Pulsed Electric Fields on Cheese Quality.Foods (Basel, Switzerland) · 2023Article
- Chemical Characterization, Sensory Definition and Prediction Model of the Cider Dryness from New York State Apples.Foods (Basel, Switzerland) · 2023Article
- Exploring the Impact of α-Amylase Enzyme Activity and pH on Flavor Perception of Alcoholic Drinks.Foods (Basel, Switzerland) · 2023Article
- Promoting Protein Intake in an Ageing Population: Product Design Implications for Protein Fortification.Nutrients · 2022Article
- The Edible Gray Oyster Fungi Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm a Potent Waste Consumer, a Biofriendly Species with Antioxidant Activity Depending on the Growth SubstrateJournal of fungi (Basel, Switzerland) · 2022Article
- Astringency Sensitivity to Tannic Acid: Effect of Ageing and Saliva.Molecules (Basel, Switzerland) · 2022Article
- Regulation of Plant Tannin Synthesis in Crop Species.Frontiers in genetics · 2022Review
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.
Funding
Abstract
Understanding consumers' food choices and the psychological processes involved in their preferences is crucial to promote more mindful eating regulation and guide food design. Fortifying foods minimizing the oral dryness, rough, and puckering associated with many functional ingredients has been attracting interest in understanding oral astringency over the years. A variety of studies have explored the sensorial mechanisms and the food properties determining astringency perception. The present review provides a deeper understanding of astringency, a general view of the oral mechanisms involved, and the exciting variety of the latest methods used to direct and indirectly quantify and simulate the astringency perception and the specific mechanisms involved.
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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.