10 ENGLISH BOOKS RELATING TO «ASTRINGENCY»
Discover the use of
astringency in the following bibliographical selection. Books relating to
astringency and brief extracts from same to provide context of its use in English literature.
1
Wine Chemistry and Biochemistry
(2000) have proposed an interesting hierarchically structured vocabulary of
mouth-feel sensations, presented as a “Mouth-feel Wheel”, to assist tasters in
their interpretation of wine astringency. Nevertheless, this new vocabulary seems
to be ...
M. Victoria Moreno-Arribas, Carmen Polo, 2008
2
Food: The Chemistry of Its Components
Conversely, their bitterness and astringency will prevent us from eating many
poisonous plants, but these flavours are valued elements in the flavour of beer
and tea. We usually regard taste as a property of liquids or solids, and gases in ...
3
New Zealand Journal of Agricultural Research
Rate of astringency loss was slowed considerably when treated fruit were
subsequently stored at 0°C (3 weeks to lose astringency at 0°C; 4-5 days at 20°C
). Fruit treated with CO2 and stored 4 weeks at 7°C developed chilling injury.
Delaying ...
4
Practical Polyphenolics: From Structure to Molecular ...
5.1 Introduction The word astringent is derived from the Latin ad (to) stringere (
bind); thus astringency is properly defined as a binding reaction. Indeed,
astringents in medicine and pharmacology are recognised as substances that
bind to and ...
5
Tea: Bioactivity and Therapeutic Potential
bitterness and astringency taste. The threshold value of catechins is around 12–
17×10- 4 M [(+)-EC, (-)-EGC] in free type catechins, and 4×10~4 M [(-)-ECG, (-)-
EGCG] in gallate type catechins (Yamanishi, 1992). (-)-EC has a significantly ...
Variations in tannins during the life of the fruit cannot be separated from
variations in astringency; the latter is an organoleptic parameter which results
from interaction between tannins and salivary glycoproteins in the mouth. Two
main factors ...
Jean-Jacques Macheix, Annie Fleuriet, 1990
7
Plant Polyphenols: Vegetable Tannins Revisited
(iii) The ripening of fruit Loss of astringency is one of the major changes which
takes place during the ripening of many edible fruits. It is generally agreed that
the astringent response derives from the presence of tannins in the fruit, but
although ...
8
Sensory Evaluation of Food: Principles and Practices
They make the mouthfeel rough and dry and cause a drawing, puckery, or
tightening sensation in the cheeks and muscles of the face (Bate Smith, 1954).
There are two approaches to defining astringency. The first is to emphasize the
causes ...
Harry T. Lawless, Hildegarde Heymann, 2010
9
Dietary Tannins: Consequences and Remedies
Phenolic compounds in fruits have been implicated in different taste
characteristics, such as sourness due to phenolic acids, astringency due to
condensed tannins, and bitterness associated with some of the citrus flavonoids.
The primary ...
D. K. Salunkhe, J. K. Chavan, 1989
10
Wine: Flavour Chemistry
astringency is not restricted to any particular area in the mouth or the tongue and
it can take some time to develop to its full intensity. It also requires time for the
astringent sensation to appear and disappear from the mouth. The mechanism of
...
Jokie Bakker, Ronald J. Clarke, 2011
10 NEWS ITEMS WHICH INCLUDE THE TERM «ASTRINGENCY»
Find out what the national and international press are talking about and how the term
astringency is used in the context of the following news items.
Going Bach and forth
I heard accents I hadn't always observed (maybe I had never listened closely enough) and enjoyed the slight astringency of the Baroque-era ... «Charlotte Observer, Jul 15»
Here, Taste This…
Instead of the IPA or the pale ale, the drink of choice would be a more malt-forward beer with enough bitterness and astringency to stand up to ... «San Diego Magazine, Jul 15»
Colour-changing craft gin launches
The botanical is more than just a pretty colour, adding a subtle astringency to the blend that leaves the palate crisp and clean. Another fourteen ... «The Shout, Jul 15»
A Philosophy of Herbs
The deep earthiness of rosemary, the astringency of mint derive from chemical compounds — phenylpropenes and terpenes and sulfides ... «New York Times, Jul 15»
Cocktail Hour
It's called "booze-washing," and it makes use of protein to remove the astringency from a drink. It actually has a historic basis—even Ben ... «Boing Boing, Jul 15»
12 Bitters for Summer - The 2015 Heat Wave Edition {Perfume List}
Here we explore a best of bitter perfumes offering an appealing astringency - excellent in the most unforgiving of summer weathers. «Mimi Froufrou, Jul 15»
Spiced Roast Parsnip & Kumara Soup with Parsnip & Sumac Chip
The ground spice is a rusty red colour and has an intriguing sour taste and astringency. It is available from specialist food stores, Indian spice ... «Stuff.co.nz, Jun 15»
Sandy's Garden ... Edible Fuchsias
They have a unique flavour and like rose hips, should be combined with potato flour or corn starch to temper the slight astringency.”. «Falkirk Herald, Jun 15»
Review: 'Voodoo,' by Harry Lawrence Freeman, Has First Staging …
... an intriguing if overcautious mixture of traditionally operatic and folk styles, are lovely: The banjo's plangent astringency and the saxophone's ... «New York Times, Jun 15»
Turandot: vocal power makes revival a must-see
Conductor Christian Badea and the orchestra's well-paced accompaniment realised the score's intriguing blend of astringency, lyricism and ... «The Australian, Jun 15»
