{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,29]],"date-time":"2026-04-29T06:20:39Z","timestamp":1777443639244,"version":"3.51.4"},"reference-count":167,"publisher":"MDPI AG","issue":"11","license":[{"start":{"date-parts":[[2020,6,2]],"date-time":"2020-06-02T00:00:00Z","timestamp":1591056000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia","award":["SFRH\/BD\/148549\/2019"],"award-info":[{"award-number":["SFRH\/BD\/148549\/2019"]}]},{"name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia","award":["PTDC\/AGR-TEC\/6547\/2014"],"award-info":[{"award-number":["PTDC\/AGR-TEC\/6547\/2014"]}]},{"name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia\/Minist\u00e9rio da Educa\u00e7\u00e3o e Ci\u00eancia","award":["NORTE-01-0145-FEDER-000011"],"award-info":[{"award-number":["NORTE-01-0145-FEDER-000011"]}]},{"name":"FEDER-Interreg Espa\u00f1a-Portugal Programme","award":["0377_IBERPHENOL_6_E"],"award-info":[{"award-number":["0377_IBERPHENOL_6_E"]}]},{"name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia\u2013Minist\u00e9rio da Ci\u00eancia, Tecnologia e Ensino Superior","award":["UID\/QUI\/50006\/2019"],"award-info":[{"award-number":["UID\/QUI\/50006\/2019"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Astringency and bitterness are organoleptic properties widely linked to tannin compounds. Due to their significance to food chemistry, the food industry, and to human nutrition and health, these tannins\u2019 taste properties have been a line of worldwide research. In recent years, significant advances have been made in understanding the molecular perception of astringency pointing to the contribution of different oral key players. Regarding bitterness, several polyphenols have been identified has new agonists of these receptors. This review summarizes the last data about the knowledge of these taste properties perceived by tannins. Ultimately, tannins\u2019 astringency and bitterness are hand-in-hand taste properties, and future studies should be adapted to understand how the proper perception of one taste could affect the perception of the other one.<\/jats:p>","DOI":"10.3390\/molecules25112590","type":"journal-article","created":{"date-parts":[[2020,6,3]],"date-time":"2020-06-03T04:12:09Z","timestamp":1591157529000},"page":"2590","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":254,"title":["Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter Taste"],"prefix":"10.3390","volume":"25","author":[{"given":"Susana","family":"Soares","sequence":"first","affiliation":[{"name":"REQUIMTE\/LAQV, Faculdade de Ci\u00eancias da Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal"}]},{"given":"Elsa","family":"Brand\u00e3o","sequence":"additional","affiliation":[{"name":"REQUIMTE\/LAQV, Faculdade de Ci\u00eancias da Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal"}]},{"given":"Carlos","family":"Guerreiro","sequence":"additional","affiliation":[{"name":"REQUIMTE\/LAQV, Faculdade de Ci\u00eancias da Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal"}]},{"given":"S\u00f3nia","family":"Soares","sequence":"additional","affiliation":[{"name":"REQUIMTE\/LAQV, Faculdade de Ci\u00eancias da Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9318-9732","authenticated-orcid":false,"given":"Nuno","family":"Mateus","sequence":"additional","affiliation":[{"name":"REQUIMTE\/LAQV, Faculdade de Ci\u00eancias da Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal"}]},{"given":"Victor","family":"de Freitas","sequence":"additional","affiliation":[{"name":"REQUIMTE\/LAQV, Faculdade de Ci\u00eancias da Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2020,6,2]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"586","DOI":"10.1002\/anie.201000044","article-title":"Plant Polyphenols: Chemical Properties, Biological Activities, and Synthesis","volume":"50","author":"Quideau","year":"2011","journal-title":"Angew. 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