Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter Taste

Brandão, Elisete; Guerreiro, Carlos; Soares, Sónia; Mateus, Nuno; Freitas, Víctor de

doi:10.3390/molecules25112590

Cited by 155 publications

(95 citation statements)

References 164 publications

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“…The former are oligomers or polymers composed of flavan-3-ol units and can be classified as B-type or A-type, based on the interflavanic bond between the subunits. Hydrolyzable tannins encompass gallotannins and ellagitannins which can be hydrolyzed into gallic and ellagic acids, respectively [76].…”

Section: Tanninsmentioning

confidence: 99%

Functional Components and Anti-Nutritional Factors in Gluten-Free Grains: A Focus on Quinoa Seeds

Melini¹,

Melini²

2021

Foods

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Quinoa (Chenopodium quinoa Willd.) has recently received increasing interest from both scientists and consumers due to its suitability in gluten-free diets, its sustainability, and its claimed superfood qualities. The aim of this paper is to systematically review up-to-date studies on quinoa functional components and anti-nutritional factors, in order to define a baseline for food scientists approaching the investigation of quinoa phytochemicals and providing evidence for the identification of healthier sustainable foods. State of the art evaluations of phytochemical contents in quinoa seeds were obtained. It emerged that phenolic compounds are the most investigated functional components, and spectrophotometric methods have been mostly applied, despite the fact that they do not provide information about single components. Saponins are the most studied among anti-nutritional factors. Betalains, tannins, and phytoecdysteroids have been poorly explored. Information on factors affecting the phytochemical content at harvesting, such as quinoa ecotypes, crop geographical location and growing conditions, are not always available. A comprehensive characterization, encompassing several classes of functional components and anti-nutritional factors, is mainly available for quinoa varieties from South America. However, defining a standard of quality for quinoa seeds is still challenging and requires a harmonization of the analytical approaches, among others.

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Section: Tanninsmentioning

confidence: 99%

Functional Components and Anti-Nutritional Factors in Gluten-Free Grains: A Focus on Quinoa Seeds

Melini¹,

Melini²

2021

Foods

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show abstract

“…In this review, we focused on the perception of astringency induced by phenolic compounds, which are the major components resulting in the unpalatability of plenty of plant‐based products (Brito de Souza, Thomazini, Chaves, Ferro‐Furtado, & Favaro‐Trindade, 2020; Laaksonen, Knaapila, Niva, Deegan, & Sandell, 2016), trying to systematize the up‐to‐date research achievements about the phenolic astringency mechanisms and the possible relationships between astringency perception and phenolic structures. Although there are some articles reviewing the similar topic, they either focused on a certain phenol‐type compound (Soares et al., 2020) or targeted to a specific food item (García‐Estévez et al., 2018; Soares, Brandão, Mateus, & Freitas, 2017). Therefore, a more comprehensive review is essential to summarize this topic.…”

Section: Introductionmentioning

confidence: 99%

An overview of the perception and mitigation of astringency associated with phenolic compounds

Huang

2020

Comp Rev Food Sci Food Safe

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Astringency, as a kind of puckering, drying, or rough sensation, is widely perceived from natural foods, especially plants rich in phenolic compounds. Although the interaction and precipitation of salivary proteins by phenolic compounds was often believed as the major mechanism of astringency, a definitive theory about astringency is still lacking due to the complex oral sensations. The interaction with oral epithelial cells and the activation of trigeminal chemoreceptors and mechanoreceptors also shed light on some of the phenolic astringency mechanisms, which complement the insufficient mechanism of interaction with salivary proteins. Since phenolic compounds with different types and structures show different astringency thresholds in a certain regularity, there might be some relationships between the phenolic structures and perceived astringency. On the other hand, novel approaches to reducing the unfavorable perception of phenolic astringency have been increasingly emerging; however, the according summary is still sparse. Therefore, this review aims to: (a) illustrate the possible mechanisms of astringency elicited by phenolic compounds, (b) reveal the possible relationships between phenolic structures and perception of astringency, and (c) summarize the emerging mitigation approaches to astringency triggered by phenolic compounds. This comprehensive review would be of great value to both the understanding of phenolic astringency and the finding of appropriate mitigation approaches to phenolic astringency in future research.

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“…There are various chemical compounds that have effects on neurotransmitters that trigger emotions and nerves that cause different stimuli. For example, tannins cause irritation of trigeminal nerves, and this is the cause of the astringent sensation in the mouth 28,29 . On the other hand, there are compounds such as alcohol, which causes depression, and alkaloids, which stimulate dopamine release, that, at the same time, cause happiness 30 .…”

Section: Introductionmentioning

confidence: 99%

“…For example, tannins cause irritation of trigeminal nerves, and this is the cause of the astringent sensation in the mouth. 28,29 On the other hand, there are compounds such as alcohol, which causes depression, and alkaloids, which stimulate dopamine release, that, at the same time, cause happiness. 30 Greater understanding of sensory traits and nutritional aspects of seeds could lead to tailoring of our diet to meet the required standard and to evaluating food products to provide detailed information aimed at increasing consumer acceptability.…”

Section: Introductionmentioning

confidence: 99%

Silicon supplementation improves the nutritional and sensory characteristics of lentil seeds obtained from drought‐stressed plants

et al. 2020

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BACKGROUND Lentil is an important nutritionally rich pulse crop in the world. Despite having a prominent role in human health and nutrition, it is very unfortunate that global lentil production is adversely limited by drought stress, causing a huge decline in yield and productivity. Drought stress can also affect the nutritional profile of seeds. Silicon (Si) is an essential element for plants and a general component of the human diet found mainly in plant‐based foods. This study investigated the effects of Si on nutritional and sensory properties of seeds obtained from lentil plants grown in an Si‐supplied drought‐stressed environment. RESULTS Significant enhancements in the concentration of nutrients (protein, carbohydrate, dietary fibre, Si) and antioxidants (ascorbate, phenol, flavonoids, total antioxidants) were found in seeds. Significant reductions in antinutrients (trypsin inhibitor, phytic acid, tannin) were also recorded. A novel sensory analysis was implemented in this study to evaluate the unconscious and conscious responses of consumers. Biometrics were integrated with a traditional sensory questionnaire to gather consumers responses. Significant positive correlations (R = 0.6–1) were observed between sensory responses and nutritional properties of seeds. Seeds from Si‐treated drought‐stressed plants showed higher acceptability scores among consumers. CONCLUSION The results demonstrated that Si supplementation can improve the nutritional and sensory properties of seeds. This study offers an innovative approach in sensory analysis coupled with biometrics to accurately assess a consumer's preference towards tested samples. In the future, the results of this study will help in making a predictive model for sensory traits and nutritional components in seeds using machine‐learning modelling techniques. © 2020 Society of Chemical Industry

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Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter Taste

Cited by 155 publications

References 164 publications

Functional Components and Anti-Nutritional Factors in Gluten-Free Grains: A Focus on Quinoa Seeds

Functional Components and Anti-Nutritional Factors in Gluten-Free Grains: A Focus on Quinoa Seeds

An overview of the perception and mitigation of astringency associated with phenolic compounds

Silicon supplementation improves the nutritional and sensory characteristics of lentil seeds obtained from drought‐stressed plants

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