Abstract
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.
- Received October 1983.
- Copyright 1984 by the American Society for Enology and Viticulture
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Vol 35 Issue 3
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