Perspectives on astringency sensation: An alternative hypothesis on the molecular origin of astringency

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Canon, Francis | Belloir, Christine | Bourillot, Eric | Brignot, Hélène | Briand, Loïc | Feron, Gilles | Lesniewska, Eric | Nivet, Clément | Septier, Chantal | Schwartz, Mathieu | Tournier, Carole | Vargiolu, Roberto | Wang, Mei | Zahouani, Hassan | Neiers, Fabrice

Edité par CCSD ; American Chemical Society -

International audience. 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.

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