Time–intensity studies of astringent taste

The intensity of astringent taste was studied in wine, vermouth and other beverages during ingestion and for up to 100 s after swallowing, and the reproducibilities determined. Better reproducibility was observed of the same assessor on different days than between different assessors on the same day. Preprinted forms and mouse operated or touch-sensitive computer recording gave similar results. The residence time in the mouth influenced the maximum intensity and the rate of its decrease, which followed exponential relation. Solutions of tannic acid and catechin tasted more astringent in water than in wine or orange juice. Natural astringent substances in red wine or in tea infusion gave similar time dependence as model solutions. Sugar decreased the astringency in red wine, but quinine hydrochloride or additional ethanol had no pronounced effect.