Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter Taste

Overview

Journal Molecules

Publisher MDPI

Specialty Biology

Date 2020 Jun 6

PMID 32498458

Citations 45

Authors

Susana Soares

Elsa Brandao

Carlos Guerreiro

Sonia Soares

Nuno Mateus

Victor de Freitas

Affiliations

Soon will be listed here.

Abstract

Astringency and bitterness are organoleptic properties widely linked to tannin compounds. Due to their significance to food chemistry, the food industry, and to human nutrition and health, these tannins' taste properties have been a line of worldwide research. In recent years, significant advances have been made in understanding the molecular perception of astringency pointing to the contribution of different oral key players. Regarding bitterness, several polyphenols have been identified has new agonists of these receptors. This review summarizes the last data about the knowledge of these taste properties perceived by tannins. Ultimately, tannins' astringency and bitterness are hand-in-hand taste properties, and future studies should be adapted to understand how the proper perception of one taste could affect the perception of the other one.

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