化合物群 / compound-tannins
tannins
Diverse polyphenolic compounds capable of interacting with proteins and other oral components
主張（2）
tannins can_elicit astringency確立
範囲: Food tannins
注記: Intensity and quality depend on structure, concentration and matrix.
Summarizes molecular work linking food tannins with astringency.
限界: Tannin is a broad class with heterogeneous structures.
出典: Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter Taste（Soares S; Brandao E; Guerreiro C; Soares S; Mateus N; de Freitas V, 2020） ・抄録確認
tannins can_contribute_to bitterness支持あり
範囲: Some food tannins and polyphenols
注記: Not every tannin has the same receptor or sensory profile.
Reports identification of several polyphenols as bitter-receptor agonists while discussing tannin-associated bitterness.
限界: Agonism does not yield a universal whole-food intensity value.
出典: Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter Taste（Soares S; Brandao E; Guerreiro C; Soares S; Mateus N; de Freitas V, 2020） ・抄録確認