Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 14 of 14 for “"astringency"”.
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Astringency and other oral sensations : biological sources of individual variation and association with food and beverage behaviour
… to orosensory stimuli, including temperature and astringency. For PROP, this association did not hold when stimuli were presented at cold or warm temperatures, which are ecologically valid since most foods and beverages are not consumed at ambient temperature. Thermal tasters (TTs), who perceive …
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The effect of pH and ethanol on the astringent sub-qualities of red wine, and the implications for optimum grape maturity /
… influence of pH and ethanol on the sensation of astringency in red wine was evaluated, using a de-alcoholized red wine. A portion of the wine was adjusted to the pH values of 3.2, 3.4, 3.6 and 3.8, and another portion was adjusted to ethanol concentrations of 0%, 6%, 12%, and 15%. In addition, …
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Formation of Copper-Salivary Component Complexes and Its Effect on Sensory Perception
… sensation. Metallic taste, bitterness, and astringency were major attributes of drinking water containing 2.5 mg/L and 5 mg/L Cu. All three attributes were responsible for the lingering aftertaste of copper. TI test results of copper solutions did not show a common TI pattern of astringency …
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The Influence of Dietary Flavanol Mean Degrees of Polymerization on Sensory Preference Trends and the Metabolic Syndrome
… of flavanol-rich foods including bitterness and astringency. It is known that obesity and sensitivity to bitterness both influence perception of certain taste attributes such as sweetness and bitterness. The influence of these bitter and astringent sensations determined by flavanol mDP on …
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Role of salivary films in assessing astringent compounds
Astringency is the ‘dry puckering’ sensation attributed to consumption of foods and beverages such as green tea. Previous studies have connected this tactile oral sensation to the aggregation and precipitation of salivary proline-rich proteins (PRPs), yet this mechanism doesn’t occur with all …
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Taste physiological mechanisms and their health implications, analyzed by genetic, epigenetic, and artificial intelligence analyses
… particularly affecting saltiness and astringency, and were modulated by specific SNCA genotypes. Supervised learning models classified PD versus healthy controls and stratified disease severity, identifying key sensory and genetic predictors. Taken together, these findings demonstrate …
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Genetic Analysis of Taste in Homo Sapiens
… for sweet, bitter, and sour taste as well as astringency. However, not all PROP phenotypic differences can be explained by the variations at these three SNP sites in TAS2R38, suggesting the involvement of additional genes. No association was found between TTS and TAS2R38 or Gustin, confirming …
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Exploring the chemical properties of polyphenols in cold-hardy grape cultivars
… adjustments to manage flavors, acidity and astringency, in the finished wine. The main goal of this Ph.D. program was to deepen the understanding of the chemical properties of phenolic compounds of these cold-hardy grape cultivars. The objectives were to 1) identify the effective …
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Development of a pre-selection index for cider apple (Malus x domestica Borkh.) genotypes by phenotyping a low-chill requiring red-fleshed breeding progeny
… complemented by varying levels of bitterness and astringency. Notably, Genotype 100 demonstrated a biochemical composition that could enable colour retention and stability during processing, making it invaluable in the development of a red cider product. Grounded in horticulture and genetics, this …
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Relationships between berry sensory assessment and wine quality in Vitis vinifera L. Shiraz
… skin colour extraction, skin bitterness and seed astringency - between fresh and frozen berries at three times of harvest, preventing the evaluation of these five sensory attributes in Shiraz frozen berries. Study number four aimed to determine the effect of three rootstocks on sensory and …
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Understanding the role of human microbiota on sensory perception
… low responsiveness to alarming oral sensations (astringency, bitter, sour) elicited by real foods. Similarly, an ample panel of commensal gut bacterial genera mainly allocated to the families Lachnospiraceae and Ruminococcaceae was found to be enriched in individuals exhibiting lower acuity to …
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Investigating flavor quality and variances in F2 cucumber progenies using instrumental analysis
Limited research has been conducted on the development of cucumber flavor (texture, taste, and aroma) through plant breeding methods. This study aimed to identify cucumber flavor compositions in 165 F2 progenies and compare the progenies to their parent fruits (W17633 and 9930q2-1) and a …