 |
 |
| Leucocyanidin | Quereitin |
 |
 |
| Phloroglucinol (1,3,5 trihydroxybenzene) | Galic acid (3,4,5 trihydroxybenzoic acid) |
2.12. Astringency
Punckering and mouthdrying sensation in the oral cavity caused by substances such as tannins (in tea), alum (in pickles), polyphenols that interact with the proteins in saliva to form precipitates or aggregates. Astringency may be a desirable flavour property, such as in tea and red wine.
|
|
| Leucocyanidin | Quereitin |
|
|
| Phloroglucinol (1,3,5 trihydroxybenzene) | Galic acid (3,4,5 trihydroxybenzoic acid) |
