Tannins, Astringency, and Bitterness: Molecular Mechanisms and Sensory Perception

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Fyllehunden - en podd om vinkemi

Oskar Henriksson

42 episodes

5 days ago

The majority of episodes are AI generated deep dives, created using the Audio overview feature of notebookLM. The episodes are based on scientific papers I found on evolution of taste, food and wine pairing and other taste related topics.

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Tannins, Astringency, and Bitterness: Molecular Mechanisms and Sensory Perception

Fyllehunden - en podd om vinkemi

13 minutes 33 seconds

9 months ago

Tannins, Astringency, and Bitterness: Molecular Mechanisms and Sensory Perception

This review article examines the astringency and bitterness of tannins, polyphenol compounds found in many foods and beverages. The authors discuss the molecular mechanisms behind these taste sensations, focusing on tannins' interactions with salivary proteins and oral cells, as well as the role of bitter taste receptors (TAS2Rs).