TY - JOUR T1 - Flavor Thresholds of Polyphenolics in Water JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 134 LP - 136 DO - 10.5344/ajev.1984.35.3.134 VL - 35 IS - 3 AU - Jan A. Delcour AU - Marc M. Vandenberghe AU - Paula F. Corten AU - Pieter Dondeyne Y1 - 1984/01/01 UR - http://www.ajevonline.org/content/35/3/134.abstract N2 - Taste thresholds of polyphenolics in deionized water were determined by the ascending method of limits. For procyanidins based upon (+)-catechin units the threshold depended upon their degree of polymerization. Both caffeine (1.5 mmol/L) and quinine sulfate (18 µmol/L) suppressed the taste sensation of a procyanidin fraction containing mainly trimeric and tetrameric procyanidins. In all test samples, the threshold value of this same fraction was lower when the weight content of polyphenolics was raised by one third by adding (+)-catechin. ER -