SENSORY AND CHEMICAL ASPECTS OF ASTRINGENCY OF POLYPHENOLIC COMPOUNDS
 
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Pol. J. Food Nutr. Sci. 2003;53(Special issue 1s):87–89
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ABSTRACT
Sensory and “chemical” astringency of extracts of phenolic compounds obtained from seven varieties of legumes were determined in the study. The astringency of extracts determined with the method of sensory scaling was found to be as follows: red bean > Adzuki bean > red lentil > green lentil > pea > broad bean > faba bean, whereas that determined spectrophotometrically was as follows: green lentil > red lentil > red bean > Adzuki bean > pea > broad bean > faba bean. A statistically significant correlation (r = 0.77; p <0.05) was found between the “chemical” and sensory astringency.
ISSN:1230-0322