期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 69, 期 13, 页码 3822-3826出版社
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.0c07474
关键词
flavor; astringency; proline-rich proteins; tannins; MUC1
资金
- Agence Nationale de la Recherche (ANR) [ANR-16-CE21-0004, ANR-14CE20-0001, ANR-20-CE21-0002]
- Agence Nationale de la Recherche (ANR) [ANR-16-CE21-0004, ANR-20-CE21-0002] Funding Source: Agence Nationale de la Recherche (ANR)
This article discusses the importance of flavor in food consumption and acceptability, as well as the impact of astringency as a sensation on food flavor. Despite the importance of astringency in food consumer acceptance, the exact chemosensory mechanism of its detection has yet to be fully understood.
Flavor is one of the main drivers of food consumption and acceptability. It is associated with pleasure feels during eating. Flavor is a multimodal perception corresponding to the functional integration of information from the chemical senses: olfaction, gustation, and nasal and oral somatosensory inputs. As a result, astringency, as a sensation mediated by the trigeminal nerves, influences food flavor. Despite the importance of astringency in food consumer acceptance, the exact chemosensory mechanism of its detection and the nature of the receptors activated remain unknown. Herein, after reviewing the current hypotheses on the molecular origin of astringency, we proposed a ground-breaking hypothesis on the molecular mechanisms underpinning this sensation as a perspective for future research.
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