ArticleFoods (Basel, Switzerland)2026
Development of a Sensory Evaluation Method for Polyphenols via Analysis of Chemical Structure and Organoleptic Properties: A Pilot Study.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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
1 citing paper in PubMed.
- Sensory signaling mediates the systemic metabolic and neurological effects of epigallocatechin gallate.Frontiers in nutrition · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors.
Funding
Abstract
Polyphenols are plant metabolites with potent physiological activities. Despite their known bitterness and astringency, their specific sensory characteristics remain poorly understood. To clarify the relationship between polyphenol chemical structures and sensory profiles, we developed a sensory evaluation protocol for a young-adult panel. Following four days of intensive monthly training, the panel achieved proficiency in distinguishing bitterness, astringency, and acidity. Four polyphenols with distinct structures-gallic acid, quercetin hydrate, epigallocatechin gallate (EGCG), and a procyanidin-rich fraction (PRF)-were evaluated using flavor profile analysis (FPA) and 3-Alternative Forced Choice (3-AFC) tests for their qualitative properties, and quantitative descriptive analysis (QDA) for their quantitative properties. The results showed that gallic acid was acidic, and EGCG was bitter and astringent, with the intensity being concentration-dependent. In contrast, quercetin hydrate did not show any significant sensory properties. This methodology facilitates the elucidation of the relationship between polyphenol structures, and their organoleptic properties and subsequent findings help to further clarify the role of polyphenol-taste receptor interactions in health benefits.
Indexed as
Identifiers
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.