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- W2174603775 abstract "The bitter sensation is found in a variety of compounds and is to be distinguished from the astringent sensation with which it is sometimes confused (Lea and Arnold 1978; Arnold et al. 1980). Bitterness is usually unpleasant, but sometimes desirable in moderate amounts, and is perceived predominantly at the back of, and sometimes along the sides of, the tongue (Moncrieff 1967). The molecules of bitter principles generally contain a polar group complementing a hydrophobic entity (Belitz and Wieser 1985). Astringency, however, is a drying, puckering sensation in the mouth which affects the whole of the tongue more or less uniformly (Lea and Arnold 1978). Astringency in wines is caused by tannins, condensed flavo-noid phenolics, with molecular weights of 500 or more, and the intensity of the astringent sensation is correlated with the ability of these substances to precipitate proteins by formation of hydrogen bonds (Bate-Smith 1973)." @default.
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- W2174603775 date "1988-01-01" @default.
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- W2174603775 title "Bitterness in Fruit Juices: Assay of Bitter Principles in Citrus Juices" @default.
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- W2174603775 doi "https://doi.org/10.1007/978-3-642-83343-4_5" @default.
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