Astringent Flavour Standard

What Is Astringency and How Does It Affect Food and Beverages?

Astringency is a distinctive sensory characteristic found in many beverages, particularly those with high levels of tannins (polyphenols). This sensation occurs when tannins interact with proteins in the mouth, particularly those in saliva, creating a dry, puckering feeling and a bitter taste. The result is a prickly, tightening sensation on the palate, often described as the “drying” effect, similar to the feeling one experiences after drinking strong tea or red wine.

This dry mouthfeel is a hallmark of astringent flavours in various foods and beverages, including wine, tea, coffee, and some fruits. While this sensation can be desirable in moderation, excessive astringency is typically considered an off-flavour and can detract from the overall tasting experience.

What Causes Astringent Flavour?

The astringent taste occurs when compounds like tannins, which are polyphenolic substances, bind to proteins in the mouth. This leads to a dry, puckering sensation. The key causes of excessive astringency include :

– Tannins in wine, tea, or coffee : These beverages naturally contain high concentrations of tannins that create the characteristic astringent sensation.
– Excessive tannin content : When tannins are present in excessive amounts, they contribute to an overly dry or strident taste that can overwhelm the balance of other flavours.
– Reaction with proteins : Tannins interact with proteins in the saliva and the mucous membranes of the mouth, causing the sensation of dryness.

This astringent sensation can enhance certain beverages, like red wines. Still, if the level of astringency is too high, it can be considered an off-note that affects the overall sensory experience of the product.

In sensory analysis, calibrated tasting panels use astringency flavour standards to ensure a consistent and accurate assessment of astringent taste across different products. These standards are specially prepared reference samples with known levels of astringency, allowing panellists to recognise, measure, and describe the sensation with precision.

Sensory Terms for Astringent Flavour

– Drying
– Tightening
– Tea dryness

What are the Professional Applications of the Astringent Flavour?

The Astringent Flavour has diverse applications across multiple professional sectors :

– Sensory professionals use it for standardised flavour evaluation and assessment protocols
– Quality control professionals in the food and beverage industry rely on it to maintain product consistency and detect quality deviations.
– Brewers, winemakers, and tea producers utilise it to control and optimise astringency levels in their products.
– Professional tasters and training institutions incorporate it to calibrate their panels for consistent astringency assessments and develop detection skills.
– Researchers studying the sensory impacts of polyphenols in food and beverages use it as a reference standard for their investigations.

By using the Astringent Flavour Standard, professionals can accurately recognise, measure, and evaluate astringent flavours in beverages and foods, ensuring product quality and consistency.

Other Information

Beer Flavour Wheel Number : 1340
Recommended flavour standard / sensory reference standard of : the American Society of Brewing Chemists (ASBC) and the European Brewing Chemists (EBC)

For more information on our range of GMP Flavour Standards and to place an order, please visit our online shop.