The sensation derived from these compounds is often described as astringent. This astringency creates a drying and puckering feeling in the mouth, similar to the effect experienced when consuming unripe fruit or strong black tea. This effect stems from the compounds’ ability to bind with proteins in saliva, reducing the lubricating effect and leading to that characteristic tactile sensation.
This characteristic plays a crucial role in food and beverage experiences. In wine, they contribute to structure and aging potential. Historically, the presence of these compounds has been valued for its preservative qualities, and in certain preparations, they can offer potential health benefits due to antioxidant properties. The perceived intensity can be influenced by various factors including the food matrix, individual sensitivity, and the presence of other compounds.
