Astringency is a chemoreceptive sensation since it occurs due to the irritation of mechano (tactile) receptors. It is experienced as a tactile sensation and is caused by tannins, polyphenols, aluminium salts and acids. The sensation is described as mouth drying, shrinking, drawing or puckering of the epithelium, roughing of the mouth and a drawing sensation of the cheeks. (True/False)

Question

Vincent Simon

Chemistry

19 March, 01:37

Astringency is a chemoreceptive sensation since it occurs due to the irritation of mechano (tactile) receptors. It is experienced as a tactile sensation and is caused by tannins, polyphenols, aluminium salts and acids. The sensation is described as mouth drying, shrinking, drawing or puckering of the epithelium, roughing of the mouth and a drawing sensation of the cheeks. (True/False)

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Salvatore · Answer 1

True

Explanation:

Astringency is the puckering mouthfeel which is caused by tannins present in the unripe fruits. It is a chemoreceptive sensation.

Ripe fruits and fruit parts such as blackthorn, chokecherry, rhubarb, quince and banana skins are astringent in nature.

Tannins is a of polyphenol which bind the salivary proteins and make them precipitate and further aggregate producing dry sensation in the mouth.