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Astringency sensitivity to tannic acid: effect of ageing and salivary flow

Abstract : Astringency is an important sensory characteristic of food and beverages containing polyphenols. However, astringency perception in elderly people has not been documented. The aim of the present work was to evaluate sensitivity to astringency as a function of age and salivary flow. Fifty-four panellists, including 30 elderly people (age=75±4.2 years) and 24 young people (age=29.4±3.8 years), participated in this study. Astringency sensitivity was evaluated by the 2-alternative forced choice (2-AFC) procedure using tannic acid solutions. Whole saliva was collected for 5 min before and after sensory tests. The results showed that the astringency threshold was significantly higher in the elderly group than in the young group. Moreover, a negative correlation between salivary flow and threshold was observed in the young group only. These results showed a difference in oral astringency perception as a function of age for the first time. This difference can be linked to salivary properties that differ as a function of age.
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Preprints, Working Papers, ...
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Submitted on : Wednesday, April 14, 2021 - 9:19:31 AM
Last modification on : Friday, May 20, 2022 - 9:06:46 AM

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Mei Wang, Chantal Septier, Hélène Brignot, Christophe Martin, Francis Canon, et al.. Astringency sensitivity to tannic acid: effect of ageing and salivary flow. 2021. ⟨hal-03197651⟩



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