SENSORY AND CHEMICAL APPROACH TO ASTRINGENCY OF EXTRACTS FROM SELECTED TANNIN-RICH FOODS
 
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Pol. J. Food Nutr. Sci. 2006;56(3):291–295
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ABSTRACT
Extracts obtained from seeds of hazelnut, walnut, almonds, vetch, buckwheat and buckwheat grits were examined for their sensory astringency, contents of polyphenolic compounds and total antioxidant activity. The sensory astringency of this material was evaluated using the method of sensory scaling and expressed as Sensation of Astringency Indices (SAI). The contents of polyphenolic compounds and their total antioxidant activity were determined by spectrophotometric methods. The HPLC analysis was performed for phenolic acids evaluated in the extracts. The statistical analysis of the results indicated a statistically significant correlation between SAI and tannins, assayed by protein precipitation capacity, as well as SAI and total antioxidant activity. The HPLC analysis of the extracts demonstrated the presence of phenolic acids such as coffeic, p-coumaric, ferulic and sinapic.
ISSN:1230-0322