Polyphenols: factors influencing their sensory properties and their effects on food and beverage preferences.

No abstract is available for this paper.

• Publication year

  2005

• Venue

  American Journal of Clinical Nutrition

• Publication date

  Unknown publication date

• Fields of study

  Agricultural and Food Sciences, Medicine, Chemistry

• Identifiers
  DOI 10.1093/ajcn/81.1.330SPMID 15640499
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Acquisition of stable food preferences.

  2009cited by this paper
• Taste properties of cocoa drinks with an added bitter/sweet sugar: intensity/time effects

  2007cited by this paper
• Intensity of taste and astringency sensations elicited by red wines is associated with sensitivity to PROP (6-n-propylthiouracil)

  2004cited by this paper
• Oxidation, flavor, and texture of walnuts reduced in fat content by supercritical carbon dioxide

  2003cited by this paper
• Effects of repeated exposure and health-related information on hedonic evaluation and acceptance of a bitter beverage.

  2003cited by this paper
• Astringency and Bitterness of Flavonoid Phenols

  2002cited by this paper
• Chemistry of Taste: Mechanisms, Behaviors, and Mimics

  2002cited by this paper
• Sensory and Hedonic Characteristics of Juice of Sea Buckthorn (Hippophae rhamnoides L.) Origins and Hybrids

  2001cited by this paper
• FLAVOR CHANGES PRODUCED BY WINE AND FOOD INTERACTIONS: CHARDONNAY WINE AND HOLLANDAISE SAUCE

  2001cited by this paper
• Bitter taste, phytonutrients, and the consumer: a review.

  2000cited by this paper
• Use of Alkaline Phosphatase for the Analysis of Tannins in Grapes and Red Wines

  1999cited by this paper
• Using repeated ingestion to determine the effect of sweetness, viscosity and oiliness on temporal perception of soymilk astringency

  1999cited by this paper
• Effect of viscosity, temperature and pH on astringency in cranberry juice

  1999cited by this paper
• Bitterness and astringency of flavan‐3‐ol monomers, dimers and trimers

  1999cited by this paper
• EFFECTS OF ISOFLAVONES ON BEANY FLAVOR AND ASTRINGENCY OF SOYMILK AND COOKED WHOLE SOYBEAN GRAINS 1

  1999cited by this paper
• Effects of increased viscosity on the sourness and astringency of aluminum sulfate and citric acid

  1998cited by this paper
• The influence of acid on astringency of alum and phenolic compounds.

  1998cited by this paper
• Attitudes, habit, sensory and liking expectation as determinants of the consumption of milk

  1998cited by this paper
• EVIDENCE THAT SALIVARY PROTEINS ARE INVOLVED IN ASTRINGENCY

  1998cited by this paper
• Comparison of the effects of concentration, pH and anion species on astringency and sourness of organic acids.

  1998cited by this paper
• Red wine and model wine astringency as affected by malic and lactic acid

  1997cited by this paper
• Evaluation of bitterness and astringency of (+)-catechin and (-)-epicatechin in red wine and in model solution

  1997cited by this paper
• Taste transduction: Linkage between molecular mechanisms and psychophysics

  1996cited by this paper
• Effects of viscosity on the bitterness and astringency of grape seed tannin

  1996cited by this paper
• Perceptual properties of benzoic acid derivatives.

  1995cited by this paper
• Sensory evaluation of bitterness and astringency of 3R(−)‐epicatechin and 3S(+)‐catechin

  1995cited by this paper
• Temporal perception of astringency and sweetness in red wine

  1995cited by this paper
• Antecedents and consequences of expectations related to fat-free and regular-fat foods.

  1994cited by this paper
• The Effect of Ethanol, Catechin Concentration, and pH on Sourness and Bitterness of Wine

  1994cited by this paper
• Astringency, a textural defect in dairy products

  1994cited by this paper
• Physiological factors contributing to the variability of sensory assessments: Relationship between salivary flow rate and temporal perception of gustatory stimuli☆

  1994cited by this paper
• Oligomeric and polymeric procyanidins from grape seeds.

  1994cited by this paper
• PTC/PROP tasting: anatomy, psychophysics, and sex effects.

  1994cited by this paper
• Influences on acceptance of bitter foods and beverages.

  1994cited by this paper
• Some taste substances are direct activators of G-proteins.

  1994cited by this paper
• Psychophysical evidence that oral astringency is a tactile sensation

  1993cited by this paper
• The biological basis of food perception and acceptance

  1993cited by this paper
• Genetic and pathological taste variation: what can we learn from animal models and human disease?

  1993cited by this paper
• Phenolic compounds in food and their effects on health. 11, antioxidants and cancer prevention, edited by Mon-Tuan Huang, Chi-Tang Ho, and Chang Y. Lee, American Chemical Society Series, Vol. 507, ACS, 1992. No. of pages: 402, price £55.00. ISBN 0–8412–2476–5

  1993cited by this paper
• Sensory astringency of 5-O-caffeoylquinic acid, tannic acid and grape-seed tannin by a time-intensity procedure

  1993cited by this paper
• Chemosensory transduction mechanisms in taste.

  1992cited by this paper
• Somatization Disorder in the Medical Setting

  1992cited by this paper
• Oral astringency: effects of repeated exposure and interactions with sweeteners

  1990cited by this paper
• Astringency and bitterness of selected phenolics in wine

  1990cited by this paper
• Interactions in caffeine-sucrose and coffee-sucrose mixtures: evidence of taste and flavor suppression

  1990cited by this paper
• Variations in human taste bud density and taste intensity perception.

  1990cited by this paper
• Interactive Precipitation between Graded Peptides from Gelatin and Specific Grape Tannin Fractions in Wine-like Model Solutions

  1987cited by this paper
• The effect of oral stimulation on human parotid salivary flow rate and alpha-amylase secretion.

  1987cited by this paper
• “Clean up your plate”: Effects of child feeding practices on the conditioning of meal size

  1987cited by this paper
• Preliminary studies on acidity-astringency interactions in model solutions and wines

  1986cited by this paper
• The Time-Course of Astringency in Wine upon Repeated Ingestion

  1986cited by this paper
• EVALUATION OF THE SEPARATE CONTRIBUTIONS OF VISCOSITY AND SWEETNESS OF SUCROSE TO PERCEIVED VISCOSITY, SWEETNESS AND BITTERNESS OF VERMOUTH

  1985cited by this paper
• Bitter compounds: Occurrence and structure‐activity relationships

  1985cited by this paper
• The psychological bases of food rejections by humans

  1983cited by this paper
• The effects of mere exposure on liking for edible substances.

  1982cited by this paper
• I don't like it; I never tried it: effects of exposure on two-year-old children's food preferences.

  1982cited by this paper
• Salivary proline-rich proteins

  1982cited by this paper
• Principles of Neural Science

  1981cited by this paper
• The specificity of proanthocyanidin-protein interactions.

  1981cited by this paper
• The association of proteins with polyphenols

  1981cited by this paper
• Bitter taste of saccharin related to the genetic ability to taste the bitter substance 6-n-propylthiouracil.

  1979cited by this paper
• Compositional changes in lower molecular weight flavans during grape maturation

  1979cited by this paper
• PTC taste blindness and the taste of caffeine

  1975cited by this paper
• CONSUMER AWARENESS OF AND ATTITUDES TO FOOD TEXTURE II. Children and Teenagers

  1972cited by this paper
• CONSUMER AWARENESS OF AND ATTITUDES TO FOOD TEXTURE: I: Adults.

  1971cited by this paper

• Grape pomace flour incorporation for quality and sensory improvement of plant-based white chocolate alternatives

  2026cites this paper
• Bioactive Compounds and the Organoleptic Characteristics of Functional Foods: Mechanisms and Technological Innovations

  2026cites this paper
• Evaluation of innovative insect-based products by Portuguese consumers using a repeated exposure approach under a controlled setting

  2025cites this paper
• Antioxidant, Polyphenol, Physical, and Sensory Changes in Myofibrillar Protein Gels Supplemented with Polyphenol-Rich Plant-Based Additives

  2025cites this paper
• Seven-day supplementation with piceatannol does not improve endothelial function at rest or after exercise: a pilot study

  2025cites this paper
• Influence of Thermal and Intensive Pulsed Light Treatments on Polyphenoloxidase Structure, Saccharomyces cerevisiae Morphology, and Phenolic Profile of Bael (Aegle marmelos) Beverage.

  2025cites this paper
• Transcription factor VvbHLH92 negatively regulates salicylic acid mediated proanthocyanidins biosynthesis in grapevine

  2025cites this paper
• Bitterness of Medicine Food Homology Substances: Mechanisms, Identification, and Reduction Strategies

  2025cites this paper
• Molecular engineering for bitterness masking of natural products: from decoding structure-taste relationships to structure-driven bitterness suppression.

  2025cites this paper
• Polyphenols content of strawberry fruit grown under Light-Emitting Diodes (LED)

  2025cites this paper
• The Impact of Two Elicitors and Harvest Ripening Stage on the Quality of Monastrell Grapes and Wines

  2025cites this paper
• Molecular docking and fluorescence spectroscopy analysis of the interaction of different polyphenols with salivary mucin and proline-rich protein toward the astringency mechanism.

  2025cites this paper
• Flavonoid-Rich Extracts from Lemon and Orange By-Products: Microencapsulation and Application in Functional Cookies

  2025cites this paper
• Impact of Viburnum opulus L. Fruit Extracts on the Physicochemical, Sensory, and Bioactive Properties of Wheat Waffles

  2025cites this paper
• Fruit Astringency: Mechanisms, Technologies, and Future Directions

  2025cites this paper
• A Comprehensive Review of Bioactive Tannins in Foods and Beverages: Functional Properties, Health Benefits, and Sensory Qualities

  2025cites this paper
• Different brewing materials change the vertical distribution pattern of eukaryotic communities in Luzhou-flavor liquor pit muds

  2025cites this paper
• Combining metabolomics and microbiomics to analyze metabolite differences and microbial contributions in different grades of oolong tea.

  2025cites this paper
• Formulation of vegan chocolate with soybean and kidney bean: physical and sensory properties

  2025cites this paper
• How Water Chemistry Affects the Production and Flavor Profile of Kombucha and Other Fermented Beverages

  2025cites this paper
• Implementation of transglutaminase 2 as a crosslinking agent for salivary oral models: Effects in (in)soluble complexes formation and compound adsorption with different polyphenol families.

  2025cites this paper
• Evaluation of Phenolic Compounds, Antioxidant Activity, and Sensory Analysis of Commercial Cascara from Different Locations in Indonesia

  2025cites this paper
• Effects of Microencapsulated Natural Preservatives on Meat Texture and Consumer Perception.

  2025cites this paper
• Influence of semi-fermentation and drying on the phytochemical properties, antioxidant activity, and volatile compounds of Gymnema inodorum (Lour.) Decne leaves

  2025cites this paper
• Dynamics of sensory and decision-making processes in the evaluation of extra virgin olive oil by a consumer tasting panel

  2025cites this paper
• Effects of Trichoderma treatments on the phenolic and sensory quality of Aglianico grapes and wine

  2025cites this paper
• The Effect of Apple and Pear Cultivars on In Vitro Fermentation with Human Faecal Microbiota

  2025cites this paper
• A novel microfluidic viscometer for measuring viscosity of ultrasmall volumes of Newtonian and non-Newtonian liquids

  2025cites this paper
• Mining the factors driving the succession of microbial community in pit mud used for the production of Nongxiangxing baijiu

  2024cites this paper
• Valorization of cashew nut testa phenolics through nano-complexes stabilized with whey protein isolate and β-cyclodextrin: Characterization, anti-oxidant activity, stability and in vitro release.

  2024cites this paper
• Different physicochemical interactions between varietal wines and human saliva: Correspondence with astringency.

  2024cites this paper
• Insights into physicochemical and sensory properties and metabolomic changes of antioxidant-rich jackfruit juice fermented by lactic acid bacteria

  2024cites this paper
• Resveratrol-loaded octenyl succinic anhydride modified starch emulsions and hydroxypropyl methylcellulose (HPMC) microparticles: Cytotoxicity and antioxidant bioactivity assessment after in vitro digestion.

  2024cites this paper
• Database, prediction, and antibacterial research of astringency based on large language models

  2024cites this paper
• Nanocarriers for nutraceutical delivery: A miniaturized revolution in health

  2024cites this paper
• Descriptive temporal sensory properties and volatile composition of Pinot noir wines produced with contrasting alcoholic fermentation temperatures and cap management regimes

  2024cites this paper
• Optimization of Brewing Process Vine Tea and Flavor Analysis of Different Brewing Processes

  2024cites this paper
• Chemical Compositions, Pharmacological Properties and Medicinal Effects of Genus Passiflora L.: A Review

  2024cites this paper
• De Novo Transcriptome Analysis by PacBio SMRT-Seq and Illumina RNA-Seq Provides New Insights into Polyphenol Biosynthesis in Chinese Olive Fruit

  2024cites this paper
• The interplay of different sensory attributes in lingonberry nectars with sucrose and high intensity sweeteners

  2024cites this paper
• Development of Functional Foods: Consumer Acceptance of Resveratrol-Loaded Crackers and Cookies

  2024cites this paper
• The role of TRPA1 and TRPV1 in the perception of astringency.

  2024cites this paper
• The phytochemical composition and unexplored potential of Australian native plants for application in physical activity-related muscle recovery and inflammation: a literature review.

  2024cites this paper
• DkDTX1/MATE1 mediates the accumulation of proanthocyanidin and affects astringency in persimmon.

  2024cites this paper
• Bitter flavors and bitter compounds in foods: identification, perception, and reduction techniques.

  2024cites this paper
• Effect of addition of glutamic acid-producing lactic acid bacteria isolate on the sensory properties of Sere Kedele

  2024cites this paper
• Genome-wide identification of R2R3-MYB family in Eriobotrya japonica and functional analysis of EjMYB5 involved in proanthocyanidin biosynthesis.

  2024cites this paper
• Hydrolysis With Two Enzymes in Edible Fern (Diplazium esculentum) as a Source of Flavours

  2024cites this paper
• Comparison of Physicochemical Characteristics and Microbial Quality between Commercially Available Organic and Conventional Japanese Soy Sauces

  2024cites this paper
• Consumer acceptance and sensory perception of roasted American-European hybrid hazelnuts.

  2024cites this paper
• Characterization of chemical and sensory properties of Cabernet Sauvignon and Marselan wines made by flash détente technique.

  2024cites this paper
• The Taste Liking Questionnaire (TasteLQ) – A tool for assessment of taste liking in the Danish population

  2024cites this paper
• Fatty acid profile, physicochemical composition and carcass traits of young Nellore bulls fed Acacia mearnsii extract.

  2024cites this paper
• The Potential Health Benefits of Gallic Acid: Therapeutic and Food Applications

  2024cites this paper
• Sensory drivers of liking, emotions, conceptual and sustainability concepts in plant-based and dairy yoghurts

  2023cites this paper
• Evaluating the potential of Hibiscus sabdariffa beverage to address the prevalence of iron deficiency in sub-Saharan Africa

  2023cites this paper
• Influence of rootstocks for Sangiovese vineyards in a high-altitude region of Santa Catarina State, Brazil: Impact on sensory and quality characteristics of wines

  2023cites this paper
• Reducing sweetness expectation in milk tea by crossmodal visuo-auditory interaction.

  2023cites this paper
• Wine ”bouquet” : from sensory investigation to molecular analysis

  2023cites this paper
• L’arôme variétal des vins de Sauvignon blanc : impact des S-conjugués sur la libération des thiols volatils

  2023cites this paper
• Quantification and kinetic of evolution of polymeric pigment during wine aging

  2023cites this paper
• Casein-phenol interactions occur during digestion and affect bioactive peptide and phenol bioaccessibility.

  2023cites this paper
• Unraveling the occasional occurrence of berry astringency in table grape cv. Scarlet Royal: a physiological and transcriptomic analysis

  2023cites this paper
• Interactions between Beer Compounds and Human Salivary Proteins: Insights toward Astringency and Bitterness Perception

  2023cites this paper
• Chemosensory quality and intensity reflected in implicit affective responses

  2023cites this paper
• Production of functional crackers based on non-conventional flours. Study of the physicochemical and sensory properties.

  2023cites this paper
• FAPD: An Astringency Threshold and Astringency Type Prediction Database for Flavonoid Compounds Based on Machine Learning.

  2023cites this paper
• Study of Serial Exposures of an Astringent Green Tea Flavonoid Extract with Oral Cell-Based Models.

  2023cites this paper
• The Impact of Fermentation Temperature and Cap Management on Selected Volatile Compounds and Temporal Sensory Characteristics of Grenache Wines from the Central Coast of California

  2023cites this paper
• Physico-Chemical Property, Sensory Profile and Consumer Acceptability of Water Buffalo (Bubalus bubalis L.) Chocolate Milk Using Alkalized and Natural Cocoa Powder

  2023cites this paper
• Bioactive Compounds from Fruits as Preservatives

  2023cites this paper
• Effects of Increasing Levels of Total Tannins on Intake, Digestibility, and Balance of Nitrogen, Water, and Energy in Hair Lambs

  2023cites this paper
• Effect of Anthocyanin-Enriched Brine on Nutritional, Functional and Sensory Properties of Pickled Baby Corn

  2023cites this paper
• Evaluating eating behavior traits of virtual targets: Attitudes and empathy.

  2023cites this paper
• Application of Different Pre-Fermentation Techniques in the Winemaking Using Guankou Table Grape (Vitis Vinifera × Vitis Labrusca)

  2023cites this paper
• Recent advancements in the taste transduction mechanism, identification, and characterization of taste components.

  2023cites this paper
• A comprehensive insight on modern green analyses for quality control determination and processing monitoring in coffee and cocoa seeds.

  2022cites this paper
• Evaluation of potentially probiotic yeasts and Lactiplantibacillus plantarum in co-culture for the elaboration of a functional plant-based fermented beverage.

  2022cites this paper
• Polyphenols

  2022cites this paper
• Non-Saccharomyces yeasts highly contribute to characterisation of flavour profiles in greengage fermentation.

  2022cites this paper
• The Evaluation of the Local Beer Industry during the COVID-19 Pandemic and Its Relationship with Open Innovation

  2022cites this paper
• The Role of Chocolate Web-Based Communication in a Regional Context: Its Implication for Open Innovation

  2022cites this paper
• Influence of Eucalyptus spp. essential oils and tannins on herbivory

  2022cites this paper
• Dietary Flavonoids as Modulators of Lipid Metabolism in Poultry

  2022cites this paper
• Daily Exposure to a Cranberry Polyphenol Oral Rinse Alters the Oral Microbiome but Not Taste Perception in PROP Taster Status Classified Individuals

  2022cites this paper
• Enzymatic Treatment of Spent Green Tea Leaves and Their Use in High-Fibre Cookie Production

  2022cites this paper
• Quality Characteristics, Anthocyanin Stability and Antioxidant Activity of Apple (Malus domestica) and Black Chokeberry (Aronia melanocarpa) Juice Blends

  2022cites this paper
• Sensory descriptors for pulses and pulse-derived ingredients: Toward a standardized lexicon and sensory wheel.

  2022cites this paper
• Optimization of the factors affecting BT-2 black tea fermentation by observing their combined effects on the quality parameters of made tea using Response Surface Methodology (RSM)

  2022cites this paper
• Muntingia calabura fruits as sources of bioactive compounds and fermentative ethanol production

  2022cites this paper
• Effect of Inter-Row Peanut Growing in the Vineyard on the Quality of ‘Cabernet Sauvignon’ Grape Fruits and Wines in Northwest China

  2022cites this paper
• VabHLH137 promotes proanthocyanidin and anthocyanin biosynthesis and enhances resistance to Colletotrichum gloeosporioides in grapevine

  2022cites this paper
• The Influence of Hop Phenolic Compounds on Dry Hopping Beer Quality

  2022cites this paper
• Anti-diabetic and anti-obesity: Efficacy evaluation and exploitation of polyphenols in fruits and vegetables.

  2022cites this paper
• Rumen Function and In Vitro Gas Production of Diets Influenced by Two Levels of Tannin-Rich Forage

  2022cites this paper
• Gluten-Free Sorghum Pasta: Composition and Sensory Evaluation with Different Sorghum Hybrids

  2022cites this paper
• Exploring the Sensory Characteristics of Virginia Ciders through Descriptive Analysis and External Preference Mapping

  2022cites this paper
• Can Cider Chemistry Predict Sensory Dryness? Benchmarking the Merlyn Dryness Scale

  2022cites this paper
• Molecular interaction mechanism and structure-activity relationships of protein-polyphenol complexes revealed by side-directed spin labeling-electron paramagnetic resonance (SDSL-EPR) spectroscopy.

  2022cites this paper
• Diversity and determinants of bitterness, astringency, and fat content in cultivated Nacional and native Amazonian cocoa accessions from Ecuador

  2022cites this paper