Perspectives on Astringency Sensation: An Alternative Hypothesis on the Molecular Origin of Astringency

Flavor is one of the main drivers of food consumption and acceptability. It is associated with pleasure feels during eating. Flavor is a multimodal perception corresponding to the functional integration of information from the chemical senses: olfaction, gustation, and nasal and oral somatosensory i...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2021-04, Vol.69 (13), p.3822-3826
Main Authors: Canon, Francis, Belloir, Christine, Bourillot, Eric, Brignot, Hélène, Briand, Loïc, Feron, Gilles, Lesniewska, Eric, Nivet, Clément, Septier, Chantal, Schwartz, Mathieu, Tournier, Carole, Vargiolu, Roberto, Wang, Mei, Zahouani, Hassan, Neiers, Fabrice
Format: Article
Language:English
Subjects:
Astringents
Flavoring Agents
Food Additives
Food and Nutrition
Life Sciences
Neurons and Cognition
Pharmaceutical sciences
Sensation
Taste
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Summary:Flavor is one of the main drivers of food consumption and acceptability. It is associated with pleasure feels during eating. Flavor is a multimodal perception corresponding to the functional integration of information from the chemical senses: olfaction, gustation, and nasal and oral somatosensory inputs. As a result, astringency, as a sensation mediated by the trigeminal nerves, influences food flavor. Despite the importance of astringency in food consumer acceptance, the exact chemosensory mechanism of its detection and the nature of the receptors activated remain unknown. Herein, after reviewing the current hypotheses on the molecular origin of astringency, we proposed a ground-breaking hypothesis on the molecular mechanisms underpinning this sensation as a perspective for future research.
ISSN:0021-8561
1520-5118
DOI:10.1021/acs.jafc.0c07474