Two-component mixtures of astringent materials were rated for perceived intensity of astringent and taste attributes over time. Components included alum (a complex salt), gallic acid (the monomeric co...
Astringency, astringent subqualities (drying, roughing and puckering) and sourness were compared among six acids: hydrochloric, lactic, citric, acetic, fumaric and malic acids. The attribute profiles ...