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PubMed2005

Oral sensations from iron and copper sulfate.

In previous work, retronasal smell was an important cue for perceiving metallic sensations from ferrous sulfate (FeSO4). The purpose of this study was to examine whether FeSO4 produced oral sensations as well as retronasal cues and whether astringency contributed to the oral sensations. In the first study, discrimination of FeSO4 from water was confirmed at concentrations at or above 5 mM without retronasal flow. A second study examined whether FeSO4 and CuSO4 could be detected on a non-gustatory region by tactile sensations. Astringency was perceived when the copper sulfate solution was applied to non-gustatory surfaces between the gum and the upper lip with or without retronasal cues. However, rated astringency for FeSO4 was less than that for CuSO4, and not significantly different from water. Other gustatory or tactile sensations from iron salts may contribute to their oral sensations and the possibility remains that at least one part of metallic sensation may be a metallic taste.

Adult↗
PubMed2002

Selection of alternative genetic sources of large-seed size in Virginia-type peanut: evaluation of sensory, composition, and agronomic characteristics.

Jenkins Jumbo, the ancestral source of large-seed size in the Virginia market type (Arachis hypogaea L.), has been shown to have a deleterious effect on flavor of peanut. The pervasiveness of Jenkins Jumbo in the ancestry of large-seeded germplasm contributes to the generally less intense roasted peanut flavor of U.S. cultivars of the Virginia market type. As a remedy to this problem, alternative sources of large-seed size were sought. Nine large-seeded selections, with NC 7 and Florunner as checks, were tested in replicated trials in North Carolina and Florida from 1996 to 1998. Pod yield, grade, weight of 100 seeds, and oil, sugar, and starch contents were measured. A descriptive sensory panel evaluated flavor attributes of a roasted sound mature kernel (SMK) sample from each plot. NC 7 scored low for sweet sensory attribute, high for bitter, and median for roasted peanut. UF714021, a multiline incorporating the Altika cultivar with several sister lines, had the best flavor profile of the large-seeded selections, but it did not have particularly large seeds relative to NC 7. The largest seeded selections were X90037 and X90053, both derived from Japan Jumbo. Flavor scores for X90037 were similar to those for NC 7 for roasted peanut (3.0 vs 2.9 flavor intensity units, fiu) and sweet (2.7 vs 2.6 fiu) but worse than NC 7 for bitter (3.3 vs 3.7 fiu) and astringent (3.5 vs 3.7 fiu). X90053 had intermediate values for roasted peanut and astringent, high value for sweet, and low for bitter. Other lines that had or were likely to have Jenkins Jumbo as a recent ancestor were generally poor in roasted flavor, supporting the hypothesis that ancestry from Jenkins Jumbo imparts poor flavor characteristics. With the exception of the unexpected relationship between astringent attribute and extra large kernel (ELK) content (r = 0.82, P < 0.01), there were no significant correlations between sensory attributes and the important agronomic traits: yield, meat, and ELK content. Among the nine large-seeded lines tested in this study, three appear to have greater potential for use as parents: 86x45B-10-1-2-2-b2-B, UF714021, and X90053.

Agriculture↗
PubMed2005

Sensory-guided decomposition of roasted cocoa nibs (Theobroma cacao) and structure determination of taste-active polyphenols.

Sequential application of solvent extraction, gel permeation chromatography, and RP-HPLC in combination with taste dilution analyses, followed by LC-MS and 1D/2D-NMR experiments and thiolytic degradation, revealed that, besides theobromine and caffeine, the flavan-3-ols epicatechin, catechin, procyanidin B-2, procyanidin B-5, procyanidin C-1, [epicatechin-(4beta-->8)](3)-epicatechin, and [epicatechin-(4beta-->8)](4)-epicatechin were among the key compounds contributing to the bitter taste as well as the astringent mouthfeel imparted upon consumption of roasted cocoa. In addition, a series of quercetin, naringenin, luteolin, and apigenin glycopyranosides as well as a family of not previously identified amino acid amides, namely, (+)-N-[4'-hydroxy-(E)-cinnamoyl]-L-aspartic acid, (+)-N-[3',4'-dihydroxy-(E)-cinnamoyl]-L-aspartic acid, (-)-N-[3',4'-dihydroxy-(E)-cinnamoyl]-L-glutamic acid, (-)-N-[4'-hydroxy-(E)-cinnamoyl]-L-glutamic acid, (-)-N-[4'-hydroxy-(E)-cinnamoyl]-3-hydroxy-L-tyrosine, (+)-N-[4'-hydroxy-3'-methoxy-(E)-cinnamoyl]-L-aspartic acid, and (+)-N-(E)-cinnamoyl-L-aspartic acid, have been identified as key astringent compounds of roasted cocoa. Furthermore, (-)-N-[3',4'-dihydroxy-(E)-cinnamoyl]-3-hydroxy-l-tyrosine (clovamide), (-)-N-[4'-hydroxy-(E)-cinnamoyl]-L-tyrosine (deoxyclovamide), and (-)-N-[3',4'-dihydroxy-(E)-cinnamoyl]-L-tyrosine, reported previously as antioxidants, have been found as contributors of cocoa's astringent taste. By means of the half-tongue test, the taste thresholds of flavan-3-ols and glycosides have been determined.

Adult↗
PubMed2006

Application of a molecular sensory science approach to alkalized cocoa (Theobroma cacao): structure determination and sensory activity of nonenzymatically C-glycosylated flavan-3-ols.

Application of comparative taste dilution analyses on nonalkalized and alkalized cocoa powder revealed the detection of a velvety, smoothly astringent tasting fraction, which was predominantly present in the alkalized sample. LC-MS/MS analysis, 1D- and 2D-NMR, and CD spectroscopy as well as model alkalization reactions led to the unequivocal identification of the velvety, smoothly astringent molecules as a series of catechin- and epicatechin-C-glycopyranosides. Besides the previously reported (-)-epicatechin-8-C-beta-D-galactopyranoside, additional flavan-3-ol-C-glycosides, namely, (-)-epicatechin-8-C-beta-D-glucopyranoside, (-)-catechin-8-C-beta-D-glucopyranoside, (-)-catechin-6-C-beta-D-glucopyranoside, (-)-epicatechin-6-C-beta-D-glucopyranoside, (-)-catechin-8-C-beta-D-galactopyranoside, (-)-catechin-6-C-beta-D-galactopyranoside, (-)-catechin-6-C,8-C-beta-D-diglucopyranoside, (-)-epicatechin-6-C,8-C-beta-D-digalactopyranoside, (-)-catechin-6-C,8-C-beta-D-digalactopyranoside, and epicatechin-6-C,8-C-beta-D-diglucopyranoside, were identified for the first time in cocoa. Most surprisingly, these phenol glycoconjugates were demonstrated by model experiments to be formed via a novel nonenzymatic C-glycosylation of flavan-3-ols. Using the recently developed half-tongue test, human recognition thresholds for the astringent and mouth-drying oral sensation were determined to be between 1.1 and 99.5 micro mol/L (water) depending on the sugar and the intramolecular binding position as well as the aglycone.

Adult↗
PubMed2001

Adsorption to or desorption of beer components from a lipid membrane related to sensory evaluation.

The relationship between the adsorption to or desorption of beer from a lipid membrane and sensory evaluation was studied using a lipid-coated quartz crystal microbalance connected to a flow injection system. The adsorption and duration of adsorption of commercial beers showed a significant correlation with their body and smoothness in a sensory evaluation, respectively. Isohumulones, tartaric acid, NaCl, glutamic acid, and tannic acid were adsorbed onto the lipid membrane. Di- and trihydroxyoctadecenoic acids increased the duration of adsorption of the beer components onto the lipid membrane but not the extent of adsorption. They decreased the astringent duration of beer and the smoothness in the sensory evaluation but did not affect the intensity of bitterness or astringency or the body. It seems that this system, which modifies the electrostatic and hydrophobic interactions of the beer components with the tongue and throat surfaces, can mainly evaluate bitterness and/or astringency which significantly affect the body and smoothness of beer.

Journal Article↗
PubMed1978

The analysis of cider phenolics.

Four classes of phenolic compounds may be distinguished in ciders: 1. Phenolic acids; 2. Phloretin derivatives; 3. Catechins; 4. Procyanidins. Only the procyanidins can be classed as true tannins and only they make any contribution to the bitterness and astringency of the product. Traditional methods of tannin analysis, however, fail to estimate the procyanidins as a separate group from the other phenolics. It is now possible to isolate the procyanidin fraction from bittersweet ciders by adsorption onto Sephadex LH-20 and then to separate the individual procyanidins by counter-current distribution between ethyl acetate and water. In this way sufficient material may be obtained to allow structural studies, and we can now show that ciders contain a range of procyanidin polymers probably up to heptameric, based mostly on epicatechin. Tasing panel work on these fractions shows that bitterness is predominantly associated with oligomeric procyanidins and astringency with polymeric procyanidins. Analytical chromatography on Sephadex LH-20 in a water-methanol gradient also shows, for instance, the selective loss of up to 20% of organoleptically significant procyanidins during gelatin fining, and the useful gain in procyanidins which can occur with DDS diffuser extraction. These results are important because a certain amount of bitterness and astringency is considered desirable in blended English ciders, but the true bittersweet apples are in very short supply.

Alcoholic Beverages↗
PubMed1992

Widespread tannin intake via stimulants and masticatories, especially guarana, kola nut, betel vine, and accessories.

Tannins are increasingly recognized as dietary carcinogens and as antinutrients interfering with the system's full use of protein. Nevertheless, certain tannin-rich beverages, masticatories, and folk remedies, long utilized in African, Asiatic, Pacific, and Latin American countries, are now appearing in North American sundry shops and grocery stores. These include guarana (Paullinia cupana HBK.) from Brazil, kola nut (Cola nitida Schott & Endl. and C. acuminata Schott & Endl.) from West Africa, and betel nut (Areca catechu L.) from Malaya. The betel nut, or arecanut, has long been associated with oral and esophageal cancer because of its tannin content and the tannin contributed by the highly astringent cutch from Acacia catechu L. and Uncaria gambir Roxb. and the aromatic, astringent 'pan' (leaves of Piper betel L.) chewed with it. In addition to the constant recreational/social ingestion of these plant materials, they are much consumed as aphrodisiacs and medications. Guarana and kola nut enjoy great popularity in their native lands because they are also rich in caffeine, which serves as a stimulant. Research and popular education on the deleterious effects of excessive tannin intake could do much to reduce the heavy burden of early mortality and health care, especially in developing countries.

Animals↗
PubMed1996

Smear layer instability caused by hemostatic agents.

The effect of hemostatic agents, other than a 15.5% Fe2(SO4)3 solution, on prepared tooth structure is unknown. The purpose of this study was to (1) compare the effect of six commonly used hemostatic solutions and two nondental astringents on the dentinal smear layer and (2) determine whether different responses caused by product and/or time could be established. Standardized dentinal smear layers were exposed to eight astringent solutions for 30, 120, and 300 seconds (n = 6). A total of 144 SEM photographs at x2400 magnification were ranked according to predetermined criteria for five categories of smear layer removal and etching of underlying tooth structure. There were significant differences (p < 0.001) caused by the solution, exposure time, and their interaction. Greatest smear layer removal was observed with 21.3% AlCl3-6 hydrate, 8% racemic epinephrine HCl, and 15.5% Fe2(SO4)3 solutions at longer exposures. These caused significantly more removal than did almost pH neutral tetrahydrozoline or oxymetazoline (p < 0.05).

Acid Etching, Dental↗
PubMed1998

A scanning electron microscopic study of tooth surface changes induced by tannic acid.

STATEMENT OF PROBLEM: Exposing the tooth structure to chemicals used in displacing the gingival tissue is inevitable. PURPOSE: This study was undertaken to microscopically examine the effect of tannic acid on the prepared dentin surface. MATERIAL AND METHODS: Forty recently extracted intact human teeth were mounted for buccal surface preparation. Teeth were equally divided into 10 groups. One group was kept as a control and the other teeth received a topical application of 15%, 20%, and 25% aqueous tannic acid solutions each for 5, 10, and 15 minutes at room temperature. All samples were washed, air-dried, then prepared for scanning electron microscopic examination. Two different areas in the cervical region were randomly selected and examined under magnifications of x1000 and x2000, then photographed. The assessment of the changes was performed qualitatively. RESULTS: The results showed an incomplete removal of the smear layer in all experimental samples. The astringent action of the tannic acid solution on both the smear layer and the surface peritubular dentin around the orifices of dentinal tubules had contributed to their constriction. The degree of constriction of the orifices of dentinal tubules increased as higher concentrations of tannic acid solutions were used and as the application time was further increased at each concentration. CONCLUSION: The tannic acid had an incomplete action on the removal of the smear layer. It also seemed to have an astringent action on both the smear layer and the peritubular dentin.

Astringents↗
PubMed1995

Perceptual properties of benzoic acid derivatives.

Sensory properties of equimolar concentrations of benzoic acid derivatives were examined using time-intensity procedures. Significant differences in maximum intensities (P < 0.005) were found for astringency, bitterness, prickling, sourness and sweetness. Although these compounds differed only in the number and position of the hydroxy groups, they exhibited quite different profiles. Gentisic acid had the highest sourness and bitterness maximum intensity, salicylic and gentisic acids were highest in astringency, and m-hydroxybenzoic acid was the sweetest sample. Benzoic acid had the highest intensity of prickling feeling which lasted 20 s longer than salicylic acid and 40 s longer than the other samples which elicited lowest intensity of prickling sensation.

Adult↗
PubMed1985

Hand protection for car-painters.

In a single blind cross-over study, the skin compatibility and comfort of cotton inner gloves were compared with a special astringent cream in 64 car painters. 38/64 (59%) painters preferred cream under disposable polyethene gloves, while 20/64 (33%) preferred cotton gloves under polyethylene gloves. This difference was not statistically significant. Persons with a tendency to hyperidrosis under gloves tended to prefer cotton inner gloves. According to preference, a special astringent cream may be a suitable alternative to cotton inner gloves. Such creams should not contain sensitizing components.

Administration, Topical↗
PubMed1991

[Access to the intracrevicular space in preparations for fixed prosthesis].

Although we know that the most favourable situation for preparations margins is above gingiva, it has been proven that in numerous clinical cases, this situation is modified in an apical direction and becomes subgingival. This location of the margins then becomes unfavourable from a periodontal point of view as well as in the control of adaptation. However, the major problem arises when the impression is taken. In fact, the marginal gingiva constitutes an obstacle to the access of the impression material to these margins. Nevertheless, numerous techniques allow the free marginal gingiva to be retracted under such conditions that the principal aim can be reached without injuring the conjunctive epithelio-connection. The procedures used to retract the gingiva are either mechanical, chemico-mechanical or surgical. The mechanical techniques may use copper bands and ring collars, the latter being the procedure of choice when indicated. Another technique uses retraction cords, providing a gingival sulcus enlargement without using impregnated cords with haemostatic or astringent solutions. This last technique, nonetheless, must be avoided if there is a risk that might lead to bleeding when the cord is removed. The second retraction technique uses these same cords impregnated with haemostatic or astringent solutions. It seems that 15.5% ferric sulfate impregnated braided cords represent the procedure of choice, allowing both the retraction of the sulcus and the total absence of bleeding, since haemostasis is ensured definitively via the situ application of the pure product. The final technique is the gingival surgery. It may use Ingraham's diamonds that simultaneously finish the subgingival preparation margins and make a superficial epithelium curettage. Following this surgical retraction, haemostasis is ensured, but the rotative instrument used provides, at once, the best profile of the internal wall of the free marginal gingiva for the impression. The second procedure is electro-surgery which provides constant results when use, thereof, is well indicated. Finally, the CO2 laser can also provide another possibility for surgical retraction. Nonetheless, it seems that the CO2 laser is not the best procedure, given the difficulties in directing it. Depending on the case, all these techniques allow the expected results to be obtained, but, unfortunately, their innocuity is not absolute. In fact, it is proven that following any type of gingival retraction, a lesion is caused both by the practitioner and the equipment used, which thus, leads to a loss of about 1/10th millimeter in the height of the free marginal gingiva.

Astringents↗
PubMed2005

Sensory evaluation of the synergism among odorants present in concentrations below their odor threshold in a Chinese jasmine green tea infusion.

The mechanism for the contribution of subthreshold aroma constituents to the overall jasmine tea odor impression was studied on the basis of a sensory evaluation. Binary model aqueous solutions containing the authentic odorants of a jasmine tea infusion, (E)-2-hexenyl hexanoate (I), (Z)-3-hexenol (II), and indole (III), were each prepared in a concentration below the odor threshold. Each solution had no aroma, but when 4-hexanolide replaced only 5% of each odorant, the odor intensity of each model solution was significantly strengthened. An astringent note and heavy note were recognized for each solution as the commonly perceived characteristics from the sensory evaluation. The concentration of 4-hexanolide added was also at the subthreshold level. The results suggest mutual interaction between odorants I, II, or III and 4-hexanolide. The effect on the overall odor sensation of a jasmine tea infusion by adding 4-hexanolide at a concentration below its odor threshold was also studied. In this case, the intensity of both the sweet and astringent notes was significantly strengthened in comparison with the odor impression of the original jasmine tea infusion. This phenomenon is considered to have been a synergistic effect between subthreshold odor compounds in the jasmine tea infusion. The results of this study clarify for the first time that the subthreshold aroma constituents play an important role in the characteristic flavor of a jasmine tea infusion.

Adult↗
PubMed2000

The effect on human salivary flow rate of the temperature of a gustatory stimulus.

In the first study, whole saliva was collected from ten adults during stimulation with sour, carbonated, sweet and water stimuli in the form of 5-ml of ice at about -10 degrees C or of liquids at 0, 8, 20 or 37 degrees C. Parotid saliva was also collected in response to ice or infusion into the mouth of the liquids at different temperatures. Another group of ten adults also collected whole saliva in response to water at 20 degrees C, with or without the presence in the mouth of an acrylic cube of dimensions similar to those of the ice. In a second study, 20 adults collected whole saliva in response to stimulation with 5 ml of water and of an astringent stimulus at 0, 8, 37 and 70 degrees C. In the first study, flow rates fell in the order sour, carbonated, sweet and water and flow rates in response to stimuli in the form of ice were very significantly higher than in response to the corresponding liquids at the four different temperatures. With the sour stimulus, liquids at 0 and 8 degrees C elicited higher flow rates than liquids at 20 or 37 degrees C. Although the presence in the mouth of the acrylic block increased the flow rate of whole saliva, the increase was only about 30% of that achieved with ice. In the second study, the astringent stimulus was a more effective salivary stimulus than water; flow rates were significantly higher in response to liquids at 0 and 8 degrees C than at the higher temperatures and flow rates in response to liquids at 37 degrees C were significantly lower than with the other temperatures. In summary, stimuli in the form of ice were the most effective and liquids at 37 degrees C were least effective in stimulating salivary flow.

Adult↗
PubMed2000

Short-term changes in eating patterns explain the effects of condensed tannins on feed intake in heifers.

Ingestion of condensed tannins decreases feed intake in ruminants. Polyethylene glycol (PEG) forms high-affinity complexes with tannins. In two experiments carried out on Holstein heifers, quebracho (Q) from the Aspidosperma quebracho served as source of condensed tannins. The aims of the study were (i) to quantify the effect of Q on feed intake and eating behaviour in cattle fed complete mixed diets (CMDs); (ii) to clarify if changes induced in ingestive behaviour and feed intake by Q in cattle can be reversed by feeding PEG; and (iii) to clarify if the decrease in feed intake is associated with short-term (astringency, post-ingestive malaise) or longer-term effects. In experiment 1, 500 g/day of Q was found to be the minimal dose that decreased feed intake in heifers. A ratio of PEG:Q equal to 1:12.5 did not fully restore feed intake. In experiment 2, four heifers received a random sequence of four rations in a Latin-square design with feeding cycles of ca. 7 days: CMD containing no supplements (C), or supplemented with 625 g/day of Q without PEG (Q), with 625 g/day of Q and 250 g/day of PEG (Q-PEG), or with 250 g/day of PEG without Q (PEG). Individual rations were continuously weighed in the trough and the behaviour of heifers was observed for 180 min after distribution of CMD. Overall, feeding Q was associated with lowered feed intake and shorter duration of eating bouts, mainly of the first eating bout, immediately after distribution of the diet. A larger portion of the diet was consumed subsequent to 180 min after distribution in Q-fed heifers. Eating rate and the water to food ratio were not affected by Q. The effects of Q on feed intake were attenuated by feeding PEG. Heifers adapted effectively to condensed tannins by increasing the number of eating bouts and the portion of diet consumed subsequent to 180 min after distribution, so that no differences in feed intake were noted on the last day of each feeding cycle. Data are interpreted to show that: (i) negative effects of Q on feed intake derive from astringency of CT and short-term post-ingestive malaise; (ii) the increased number of eating bouts and their wider partition throughout the day are means to preserve the ruminal environment in Q-fed heifers; (iii) PEG has the potential to neutralize negative effects of condensed tannins in cattle.

Journal Article↗
PubMed2002

Toward the optical tongue: flow-through sensing of tannin-protein interactions based on FTIR spectroscopy.

The interaction of polyphenols (tannins) with proline-rich proteins (gelatin) has been studied using an automated flow injection system with Fourier transform infrared spectroscopic detection to gain insight into chemical aspects related to astringency. In the perception of astringency, a major taste property in red wines and other beverages such as beer, tea, or fruit juices, an interaction between proline-rich salivary proteins and tannins present in the sample takes place. To study this interaction, agarose beads carrying gelatin (a proline-rich protein) were placed in the IR flow cell in such a way that the beads were probed by the IR beam. Using an automated flow system, we injected samples in a carrier stream and flushed over the proteins in a highly reproducible manner. Simultaneously, any retardation due to tannin-protein interactions taking place inside the flow cell was monitored by infrared spectroscopy. Tannins of different sources (grapes, wooden barrels, formulations used in wine making) were investigated, and their flow-through behavior was characterized. Significant differences in their affinity toward gelatin could be observed. Furthermore, because of small but characteristic differences in the IR spectrum, it is possible to distinguish condensed from hydrolyzable tannins. Nonastringent substances such as alcohols, sugars, and acids did not show retention on gelatin. The selectivity of the flow-through sensor was also demonstrated on the example of red and white wine. In contrast to white wine, where no interaction could be observed, in red wine a major interaction of the red wine tannins was found.

Catechin↗
PubMed2002

Polyphenol/peptide binding and precipitation.

Polyphenols are largely responsible for the astringency and "mouthfeel" of tea and wine by their interactions with basic salivary proline-rich proteins. Astringency arises from precipitation of polyphenol/peptide complexes, which is an important protective mechanism in animals that consume polyphenols. This paper presents biophysical studies of the interactions between chemically defined polyphenols and peptides. It is shown that intermolecular binding is dominated by stacking of polyphenolic rings onto planar hydrophobic surfaces and is strengthened by multiple cooperative binding of polyphenolic rings. Affinities weaken at higher temperatures and are unaffected by pH between pH 3.8 and 6.0. Measurements of self-diffusion rates for peptides with increasing concentrations of polyphenol demonstrate that peptides become increasingly coated with polyphenol. When the coating is sufficiently extensive to provide cooperative polyphenol bridges, the peptide dimerizes and precipitates. Light scattering measurements and electron microscopy indicate that the insoluble particles fall into two discrete size classes of ca. 80 and 500 nm diameter. The larger particles are favored at higher temperature and pH, suggesting that the particles are in a colloidal state, with the smaller particles being stabilized by charge repulsion between particles, and that precipitation of the complexes may be a phase separation process.

Amino Acid Sequence↗
PubMed2003

Sensory properties of virgin olive oil polyphenols: identification of deacetoxy-ligstroside aglycon as a key contributor to pungency.

Polyphenols are an important functional minor component of virgin olive oils that are responsible for the key sensory characteristics of bitterness, pungency, and astringency. Polyphenols were isolated from virgin olive oils by using liquid/liquid extraction and then separated by using reverse phase HPLC followed by fraction collection. The sensory qualities of the isolated polyphenols were evaluated, and almost all fractions containing polyphenols were described as bitter and astringent. However, the fraction containing deacetoxy-ligstroside aglycon produced a strong burning pungent sensation at the back of the throat. In contrast, the fraction containing the analogous deacetoxy-oleuropein aglycon, at an equivalent concentration, produced only a slight burning/numbing sensation, which was perceived more on the tongue. No other polyphenol fractions from the analyzed oils produced the intense burning sensation; thus, deacetoxy-ligstroside aglycon is the polyphenol responsible for the majority of the burning pungent sensation found in pungent extra virgin olive oils.

Chromatography, High Pressure Liquid↗