Astringency, a textural defect in dairy products

Abstract

Summary -Like bitterness, astringency is a defect liable to affect dairy products, but it has not been studied as extensively. This review article atternpts first to clarify the confusing use in the Iiterature of the term 'astringent' to describe some associated texturai defects of dairy products and to better define astringency. Although astringency in dairy products might originate from two known causes: compounds resulting from heat treatment and proteolytically induced peptides (probably Cterminal breakdown products of 13-casein), the presence of phenolic compounds could also be a plausible cause. Astringent compounds reported to be present in many dairy products are listed, as weil as some methods of extraction and isolation.

Mastitis impact on technological properties of milk and quality of milk products—a review

“…Elevated levels of free fatty acids have been associated with rancidity (Ma et al 2000;Shipe and Senyk 1981). Extensive proteolysis in milk can so result in the accumulation of small hydrophobic peptides, causing bitterness (Rouseff 1990) and astringency (Lemieux and Simard 1994). High SCC pasteurized milk has scored higher for bitterness and astringency or rancidity than low SCC milk (Ma et al 2000;Rouseff 1990).…”

Sensory quality and consumer acceptance of skim yoghurt produced with transglutaminase at pilot plant scale

“…Astringency affects acceptance (Bayarri et al . ) although in excess it is considered a defect in yoghurt (Lemieux and Simard ).…”

“…It was also confirmed that the aroma (Routray and Mishra 2011), acidity and bitterness are key in overall acceptance Bayarri et al 2010). Astringency affects acceptance (Bayarri et al 2010) although in excess it is considered a defect in yoghurt (Lemieux and Simard 1994).…”

Impact of Formulation and Saliva on Acid Milk Gel Friction Behavior

“…NaCs addition resulted in the greatest increase in astringent mouthfeel, followed by addition of WPI. Addition of milk or whey proteins has been shown to increase astringent perception in dairy products (Lemieux and Simard ; Isleten and Karagul‐Yuceer ). Addition of starch decreased the astringency provided by other ingredients, although the decrease was not always significant.…”