cranberry
ingredient / ingredient-cranberry
クランベリー / Vaccinium macrocarpon Aiton
Cranberry is a fruit of the North American Vaccinium genus, reported in sensory evaluation to show moderate-to-high bitterness and astringency with strong sourness in unsweetened juice.
Photographs (captions in Japanese)
水面いっぱいに浮かぶ赤いクランベリーの収穫風景。奥に作業者が数名
現地観測写っているもの: Cranberry（ページ説明中の英語版へのリンクのみ、学名記載なし。New Jersey産）部位・状態: 収穫時、水面に浮いた完熟果実の集合。果実自体は数千個規模で画面全域を覆う
写真: Keith Weller, USDA-ARS／ Public domain／ 原画像／ 台帳の原画像
写真の範囲と来歴
被写体の確認: 原典の記載による同定。USDA-ARS撮影の公有画像。収穫風景で作業者が写り込むが、被写体の主体は画面を覆う果実そのもの。原寸3157x2125 画像を開いて確認。水面一面に赤い果実が浮き、収穫作業者が数名かがんで作業。手前にコンベア装置
掲載画像: Wikimedia Commons の原本を長辺2400pxへ縮小。切り抜き・色調変更なし。 表示用には幅1200px上限のWebPを配信し、台帳の原画像は上のリンクから確認できます。
On this page (6 sections)
Reading the bitterness
A descriptive sensory evaluation of unsweetened cranberry juice using a 15-cm line scale measured 6 attributes: sweetness, bitterness, sourness, astringency, thickness, and cranberry flavor. In addition to strong sourness and sparse sweetness, unsweetened juice was reported to show 「中程度から高い苦味・渋味・クランベリー風味（moderately-high bitterness, astringency, cranberry flavor）」 (in translation: "moderately-high bitterness, astringency, cranberry flavor"). Bitterness and astringency were rated as clearly separate attributes within the same panel.
In the same research group, samples with cranberry-derived polyphenol extract (CPE) showed a tendency for astringency and bitterness ratings to increase as the added concentration increased. For PROP taste sensitivity (taster status), which is described as producing individual differences in bitterness perception, the team expected an effect based on prior research, but no significant effect on bitterness or astringency perception was actually observed. Effects of PROP sensitivity were observed for cranberry flavor, overall liking, and sourness perception in combination with sex.
Sources for this overview
Checked for this overview: Used the report of moderate-to-high bitterness as the basis for this paragraph. / Used the description listing 6 attributes as the basis for this paragraph. / An unexpected result in which PROP sensitivity had no effect.
Follow the connections
cranberry →— sensory attribute→ bitterness →can be measured separately …→ astringency
cranberry →— sensory attribute→ astringency →is not synonymous with→ bitterness
Structured claims — open a section to read each claim's confidence, evidence and limits
Sensory (3)
Scope: Unsweetened cranberry juice (CJ), descriptive sensory evaluation using a 15-cm line scale.
Note: Unsweetened cranberry juice was reported to show strong sourness, sparse sweetness, and 『moderately-high bitterness, astringency, cranberry flavor(中程度から高い苦味・渋味・クランベリー風味)』 (in translation: "moderately-high bitterness, astringency, cranberry flavor").
Show data
ingredient-cranberry —has_sensory_attribute→ sensation-bitterScope: The same evaluation, rating 6 attributes: sweetness, bitterness, sourness, astringency, thickness, and cranberry flavor.
Note: Within the same descriptive evaluation as bitterness, astringency was measured and reported simultaneously as an independent attribute.
Show data
ingredient-cranberry —has_sensory_attribute→ sensation-astringentScope: A study that also examined sensory-evaluation differences due to individual factors such as PROP taste sensitivity.
Note: A tendency for astringency and bitterness ratings to increase as the amount of CPE increased was reported. Meanwhile, although the authors expected an effect of PROP sensitivity (taster status) based on prior research, this study explicitly states that no effect of PROP sensitivity on bitterness or astringency perception was observed (PROP effects were seen for cranberry flavor, overall liking, and sourness under interaction with sex).
Show data
ingredient-cranberry —has_bitter_astringency_affected_by→ "The concentration of added cranberry-derived polyphenol extract (CPE)."