Natural astringency in foodstuffs — A molecular interpretation |
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| Authors: | Edwin Haslam Terence Henry Lilley Larry G Butler |
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| Affiliation: | 1. Professor, Department of Chemistry , University of Sheffield , Sheffield, United Kingdom;2. Reader in Physical Chemistry, Department of Chemistry , University of Sheffield , Sheffield, United Kingdom;3. Professor of Biochemistry, Department of Biochemistry , Purdue University , West Lafayette, Indiana |
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| Abstract: | The structures of plant polyphenols (vegetable tannins) are briefly reviewed. Their interactions with proteins, polysaccharides, and the alkaloid caffeine are discussed at the molecular level, and these fundamental properties are related to the quality of astringency that polyphenols possess. The various ways in which astringency may be modified and ultimately lost are outlined in relation to the aging of red wines, the formation of nonbiological hazes in beers and lagers, and the ripening of fruit. |
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