PT  - JOURNAL ARTICLE
AU  - Delcour, Jan A.
AU  - Vandenberghe, Marc M.
AU  - Corten, Paula F.
AU  - Dondeyne, Pieter
TI  - Flavor Thresholds of Polyphenolics in Water
AID  - 10.5344/ajev.1984.35.3.134
DP  - 1984 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 134--136
VI  - 35
IP  - 3
4099  - http://www.ajevonline.org/content/35/3/134.short
4100  - http://www.ajevonline.org/content/35/3/134.full
SO  - Am J Enol Vitic.1984 Jan 01; 35
AB  - 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.