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Orosensory-Directed Identification of Astringent Mouthfeel and Bitter-Tasting Compounds in Red Wine

โœ Scribed by Hufnagel, Jan Carlos; Hofmann, Thomas


Book ID
120988492
Publisher
American Chemical Society
Year
2008
Tongue
English
Weight
279 KB
Volume
56
Category
Article
ISSN
0021-8561

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Application of taste dilution analyses on freshly prepared black tea infusions revealed neither the high molecular weight thearubigen-like polyphenols nor the catechins and theaflavins, but a series of 14 flavon-3-ol glycosides as the main contributors to the astringent taste perceived upon black te