Astringency Sensitivity to Tannic Acid: Effect of Ageing and Saliva

Astringency is an important sensory characteristic of food and beverages containing polyphenols. However, astringency perception in elderly people has not been previously documented. The aim of the present work was to evaluate sensitivity to astringency as a function of age, salivary flow and protei...

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Bibliographic Details
Published in:Molecules (Basel, Switzerland) Switzerland), 2022-02, Vol.27 (5), p.1617
Main Authors: Wang, Mei, Septier, Chantal, Brignot, Hélène, Martin, Christophe, Canon, Francis, Feron, Gilles
Format: Article
Language:English
Subjects:
Adolescent
Adult
Age
Aged
Aging
astringency
Astringents
Astringents - pharmacology
Beverages
elderly
Food
Geriatrics
Humans
Hypotheses
Older people
Perception
Physiology
Polyphenols
proline-rich-protein
Proteins
Saliva
Saliva - metabolism
Sensitivity analysis
Sensory properties
Tannic acid
Tannins - metabolism
Tannins - pharmacology
Taste
threshold
Young adults
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Summary:Astringency is an important sensory characteristic of food and beverages containing polyphenols. However, astringency perception in elderly people has not been previously documented. The aim of the present work was to evaluate sensitivity to astringency as a function of age, salivary flow and protein amount. Fifty-four panellists, including 30 elderly people (age = 75 ± 4.2 years) and 24 young people (age = 29.4 ± 3.8 years), participated in this study. Astringency sensitivity was evaluated by the 2-alternative forced choice (2-AFC) procedure using tannic acid solutions. Whole saliva was collected for 5 min before and after the sensory tests. The results showed that the astringency threshold was significantly higher in the elderly group than the young group. No correlation was observed between the salivary protein amount and threshold value. However, a negative correlation between salivary flow and threshold was observed in the young group only. These results showed a difference in oral astringency perception as a function of age. This difference can be linked to salivary properties that differ as a function of age.
ISSN:1420-3049
1420-3049
DOI:10.3390/molecules27051617