italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Technical Articles
  • » Scientific abstract - Perspectives on astringency sensation: an alternative hypothesis on the molecular origin of astringency

Scientific abstract - Perspectives on astringency sensation: an alternative hypothesis on the molecular origin of astringency

F. Canon, C. Belloir, E. Bourillot, H. Brignot, L. Briand, G. Feron, et. al.;  Agric. Food Chem. 2021

Flavor is one of the main drivers of food consumption and acceptability. It is associated with pleasurable feelings during eating. Flavor is a multimodal perception corresponding to the functional integration of information from the chemical senses: olfaction, gustation, and nasal and oral somatosensory inputs.

As a result, astringency, as a sensation mediated by the trigeminal nerves, influences food flavor. Despite the importance of astringency in food consumer acceptance, the exact chemosensory mechanism of its detection and the nature of the receptors activated remain unknown.

After reviewing the current hypotheses on the molecular origin of astringency, this study developed a ground-breaking hypothesis on the molecular mechanisms underpinning this sensation as a perspective for future research.

We recommend that you consult the full text of this article:

Francis Canon, Christine Belloir, Eric Bourillot, Hélène Brignot, Loïc Briand, Gilles Feron, Eric Lesniewska, Clément Nivet, Chantal Septier, Mathieu Schwartz, Carole Tournier, Roberto Vargiolu, Mei Wang, Hassan Zahouani e Fabrice Neiers. Perspectives sur la sensation d'astringence : une autre hypothèse sur l'origine moléculaire de l'astringence. Agric. Food Chem. 2021Read the article in English, as published on ACS Publications (click here)

Published on 03/22/2021
Pictures
Related sheets
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +
ExecTime : 1,75