Fiche publication
Date publication
avril 2021
Journal
Journal of agricultural and food chemistry
Auteurs
Membres identifiés du Cancéropôle Est :
Pr LESNIEWSKA Eric
,
Dr BOURILLOT Eric
Tous les auteurs :
Canon F, Belloir C, Bourillot E, Brignot H, Briand L, Feron G, Lesniewska E, Nivet C, Septier C, Schwartz M, Tournier C, Vargiolu R, Wang M, Zahouani H, Neiers F
Lien Pubmed
Résumé
Flavor is one of the main drivers of food consumption and acceptability. It is associated with pleasure feels during eating. Flavor is a multimodal perception corresponding to the functional integration of information from the chemical senses: olfaction, gustation, and nasal and oral somatosensory inputs. As a result, astringency, as a sensation mediated by the trigeminal nerves, influences food flavor. Despite the importance of astringency in food consumer acceptance, the exact chemosensory mechanism of its detection and the nature of the receptors activated remain unknown. Herein, after reviewing the current hypotheses on the molecular origin of astringency, we proposed a ground-breaking hypothesis on the molecular mechanisms underpinning this sensation as a perspective for future research.
Mots clés
MUC1, astringency, flavor, proline-rich proteins, tannins
Référence
J Agric Food Chem. 2021 04 7;69(13):3822-3826
