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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
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