感覚 / sensation-astringent

astringency

Oral mouthfeel commonly described as drying rough puckering or related subqualities

別名: 渋味（ja）

主張（4）

astringency is_not_synonymous_with bitterness確立

範囲: Food and beverage perception

注記: The two can co-occur and interact but should remain separate database dimensions.

Treats astringency as a mouthfeel attribute with drying, roughness and puckering subqualities rather than as the basic taste bitterness.

限界: Subquality independence remains an open question.

出典: Astringency and its sub-qualities: a review of astringency mechanisms and methods for measuring saliva lubrication（Wang S; Smyth HE; Olarte Mantilla SM; Stokes JR; Smith PA, 2024）・抄録確認

文脈: Discusses astringency and bitterness as co-occurring tannin-related properties whose perceptions can affect one another.

限界: Does not provide a universal separation assay.

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

astringency has_currently_proposed_mechanisms Loss of salivary lubrication, increased oral friction and non-tactile receptor responses are among the proposed mechanisms.支持あり

範囲: Current review literature

注記: The relative role of each mechanism and of proposed subqualities remains unresolved.

Reports lubrication loss and friction as well as evidence for non-tactile receptor responses.

限界: Relative contribution of mechanisms remains unresolved.

astringency is_not_fully_predicted_by A single chemical or physical measurement支持あり

範囲: Instrumental prediction of human astringency

注記: A measurement generally captures only the mechanism it models.

Concludes that a single chemical or physical approach measures only a specific mechanism and is overly idealistic as a complete predictor.

限界: Abstract-level extraction.

astringency has_standardized_vocabulary_entry_in ISO 5492 sensory analysis vocabulary文脈資料

範囲: International standardized terminology for organoleptic attributes

注記: Definition text itself not reproduced; full text paywalled.

ISO 5492 defines terms for sensory analysis including terminology relating to organoleptic attributes, applicable across industries.

限界: Scope reviewed; individual definitions not verified against paywalled full text.

出典: Sensory analysis — Vocabulary (ISO 5492:2008, incl. Amd 1:2016)（International Organization for Standardization, 2008）・抄録確認

このエンティティに向かう主張（5）

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

green tea infusion has_sensory_attribute astringency確立

範囲: Brewed green tea

注記: Stored separately from bitterness even when both are driven by overlapping compounds.

Identifies astringency separately from bitterness as a major quality attribute of green tea.

限界: Broad review; preparation conditions vary.

出典: Bitter and astringent substances in green tea: composition, human perception mechanisms, evaluation methods and factors influencing their formation（Deng S; Zhang G; Olayemi Aluko O; Mo Z; Mao J; Zhang H; Liu X; Ma M; Wang Q; Liu H, 2022）・抄録確認

epicatechin gallate is_correlated_with astringency支持あり

範囲: Green-tea infusions in the cited quantitative study

注記: Mixture interactions and preparation conditions matter.

ECG concentration was correlated with astringency in the modeled green-tea infusions.

限界: Study-specific correlation.

出典: Quantitative analyses of the bitterness and astringency of catechins from green tea（Xu YQ; Zhang YN; Chen JX; Wang F; Du QZ; Yin JF, 2018）・抄録確認

flavonol glycosides are_correlated_with astringency支持あり

範囲: Selected myricetin and quercetin glycosides in the cited green-tea study

注記: The broad class should not be assigned one fixed astringency quality.

Selected flavonol glycosides were correlated with astringency in the modeled green-tea infusions.

限界: Does not establish identical behavior for all flavonol glycosides.

出典: Quantitative analyses of the bitterness and astringency of catechins from green tea（Xu YQ; Zhang YN; Chen JX; Wang F; Du QZ; Yin JF, 2018）・抄録確認

infusion time can_increase astringency予備的

範囲: Tea infusion in an artificial oil-body study

注記: Human sensory confirmation and brewing-condition detail are required.

Longer brewing increased catechin content and the model's inferred astringency, with gallated catechins increasing disproportionately.

限界: In-vitro model rather than direct human intensity measurement.

出典: Exploring The Relative Astringency of Tea Catechins and Distinct Astringent Sensation of Catechins and Flavonol Glycosides via an In Vitro Assay Composed of Artificial Oil Bodies（Liu CT; Tzen JTC, 2022）・抄録確認

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