Sensorial properties of red wine polyphenols: Astringency and bitterness - Soares, Susana; Brandão, Elsa; Mateus, Nuno; de Freitas, Victor (Critical reviews in food science and nutrition, 2017)
Keywords: Alzheimer disease; astringency; Bitter taste receptors; bitterness; chemoprevention; Dietary Carbohydrates - analysis; Dietary Proteins - chemistry; Flavonoids - chemistry; functional foods; Functional foods & nutraceuticals; Humans; Ingestion; neoplasms; neurodegenerative diseases; Polyphenols; Polyphenols - chemistry; proline-rich proteins; red wines; Saliva - metabolism; salivary proteins; Salivary Proteins and Peptides - metabolism; tannins; Tannins - chemistry; Taste; Vitaceae; Wine - analysis; Wines; salivary proteins; proline-rich proteins; Bitter taste receptors; tannins