PubMed · 7298929
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H C Goldberg. 1981. Monsel's solution.. https://doi.org/10.1016/s0190-9622(81)80041-2
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Astringent substances and pungent substances were studied using a multichannel taste sensor with lipid membranes. The electric-potential pattern constructed of eight outputs from the membranes has information of taste quality and intensity. Pungent substances, such as capsaicin, piperine and allyl isothiocyanate, had no effect on the membrane potentials of the lipid membranes. On the other hand, astringent substances such as tannic acid, catechin, gallic acid and chlorogenic acid changed the potentials remarkably. A principal component analysis of the patterns in electric potential changes caused by the taste substances revealed the astringency is located between bitterness and sourness.
The psychophysical, chemical and physiological bases of the oral sensation of astringency are discussed in an effort to clarify the nature of this enigmatic sensation. It is argued that, despite recent data from animal studies that suggest it is a taste sensation mediated by the chorda tympani nerve, astringency arises primarily from increases in friction between mucosal surfaces. Evidence is discussed that supports the view that oral astringency results primarily from the precipitation of salivary mucoproteins, which impairs the natural lubrication of oral surfaces. The ensuing rise in friction induces sensations of dryness and roughness which, although subtle at first, can grow in magnitude over repeated exposures. These changes in the surface texture of the mouth are an important component of the 'flavor' of common foods and beverages such as fruits, nuts, teas and coffee.