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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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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cited_by cdi_FETCH-LOGICAL-a370t-7ad99521f846578a943c80d94a37781ada84b4ad82a9ff6efa0b6fed1cf3dd733
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container_issue 13
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container_title Journal of agricultural and food chemistry
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creator 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
description 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.
doi_str_mv 10.1021/acs.jafc.0c07474
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source American Chemical Society:Jisc Collections:American Chemical Society Read & Publish Agreement 2022-2024 (Reading list)
subjects Astringents
Flavoring Agents
Food Additives
Food and Nutrition
Life Sciences
Neurons and Cognition
Pharmaceutical sciences
Sensation
Taste
title Perspectives on Astringency Sensation: An Alternative Hypothesis on the Molecular Origin of Astringency
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