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FlavorActiV Astringent Flavour Standard

€85,00 excl. VAT

Astringency is a characteristic of many beverages, created by polyphenols that react with proteins lining the mouth, producing a distinct astringent taste and a dry mouthfeel. Our Astringent GMP Flavour Standard for sensory training helps tasters recognise the dry, prickly, and ‘strident’ off-flavour in food and beverages resulting from excessive tannins.

Each pack contains 5 capsules, each separately blister packaged.

SKU: 100161 Category: Sensory Testing Brand: FlavorActiV

Description

The FlavorActiV Astringent Flavour Standard is a professional sensory reference for training assessors to recognise and evaluate astringency in food and beverage products.

Astringency is typically perceived as a dry, puckering or rough sensation in the mouth. Using a standardised reference helps sensory panels develop consistent recognition and terminology.

Astringent Flavour Standard

The Astringent Flavour Standard is suitable for professional sensory training, panel calibration and quality control.

What Causes Astringent Flavour?

The astringent taste occurs when compounds like tannins, which are polyphenolic substances, bind to proteins in the mouth. This leads to a dry, puckering sensation. The key causes of excessive astringency include:

Tannins in wine, tea, or coffee: These beverages naturally contain high concentrations of tannins that create the characteristic astringent sensation.
Excessive tannin content: When tannins are present in excessive amounts, they contribute to an overly dry or strident taste that can overwhelm the balance of other flavours.
Reaction with proteins: Tannins interact with proteins in the saliva and the mucous membranes of the mouth, causing the sensation of dryness.

This astringent sensation can enhance certain beverages, like red wines. Still, if the level of astringency is too high, it can be considered an off-note that affects the overall sensory experience of the product.

Sensory Terms for Astringent Flavour

Drying
Tightening
Tea dryness

Key features

Professional GMP Flavour Standard
Astringency and mouthfeel recognition
For food and beverage applications
Suitable for sensory panel training and calibration
Pack of 5 capsules

Looking for other FlavorActiV flavour standards?

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