ArticleMolecules (Basel, Switzerland)2022
Astringency Sensitivity to Tannic Acid: Effect of Ageing and Saliva.
Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Sex-Specific Patterns of Taste Dysfunction, Their Relationships with α-Synuclein Profiling, and Supervised Learning-Based Diagnosis in Parkinson's Disease (PD).International journal of molecular sciences · 2026Article
- Beyond Sensory Properties: Molecular Interactions of Antioxidant Flavour-Active Polyphenols Across the Food-Oral-Gut Axis.Antioxidants (Basel, Switzerland) · 2026Review
- Characterization of key astringent compounds and optimization of the fixation process of early tea in Chuanyu region.NPJ science of food · 2025Article
- Capillary Flow Profile Analysis on Paper-Based Microfluidic Chips for Classifying Astringency Intensity.Sensors (Basel, Switzerland) · 2025Article
- Contributions and future potential of animal models for geroscience research on sensory systems.GeroScience · 2025Review
- Astringency sensitivity to tannic acid: Effect of ageing and salivary proline-rich protein levels.Food chemistry. Molecular sciences · 2024Article
- Factors explaining individual differences in the oral perception of capsaicin, l-menthol, and aluminum ammonium sulfate.Clinical and translational science · 2023Article
- A Simple Taste Test for Clinical Assessment of Taste and Oral Somatosensory Function-The "Seven-iTT".Life (Basel, Switzerland) · 2022Article
- Special Issue "Selected Papers from the 16th Weurman Flavour Research Symposium".Molecules (Basel, Switzerland) · 2022Article
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Authors and funding
6 authors.
Funding
Abstract
Astringency is an important sensory characteristic of food and beverages containing polyphenols. However, astringency perception in elderly people has not been previously documented. The aim of the present work was to evaluate sensitivity to astringency as a function of age, salivary flow and protein amount. Fifty-four panellists, including 30 elderly people (age = 75 ± 4.2 years) and 24 young people (age = 29.4 ± 3.8 years), participated in this study. Astringency sensitivity was evaluated by the 2-alternative forced choice (2-AFC) procedure using tannic acid solutions. Whole saliva was collected for 5 min before and after the sensory tests. The results showed that the astringency threshold was significantly higher in the elderly group than the young group. No correlation was observed between the salivary protein amount and threshold value. However, a negative correlation between salivary flow and threshold was observed in the young group only. These results showed a difference in oral astringency perception as a function of age. This difference can be linked to salivary properties that differ as a function of age.
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Registered trials
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