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Chemical Senses 23: 371-378,
© 1998 Oxford University Press

The Influence of Acid on Astringency of Alum and Phenolic Compounds

Hanna Peleg 1, Keith K. Bodine2 and Ann C. Noble3

Hebrew University Jerusalem, Israel 2 Chateau Morrisette Meadows of Dan, VA 24120 USA 3 Department of Viticulture and Enology, University of California Davis, CA 95616, USA

Correspondence to be sent to: A.C. Noble, Department of Viticulture and Enology, University of California, Davis, CA 95616, USA. e-mail: acnoble{at}ucdavis.edu


  Abstract

Astringency of aqueous solutions of phenolic compounds (grape seed tannins, tannic acid, catechin and gallic acid) increased upon addition of citric acid, whereas the astringency of alum was reduced. Astringency of alum was decreased equivalently by addition of equi-sour levels of lactic acid, citric acid or hydrochloric acid. The difference between alum and the phenolic compounds is speculated to result from chemical modifications affecting binding of the astringents with oral proteins rather than cognitive differences. Chelation of the aluminum ion in alum by acids reduces its availability for interacting with salivary proteins or epithelial proteins. In contrast, the increased astringency produced upon acidification of phenolic compounds is speculated to result from the pH driven increase in the affinity of the phenols for binding with proteins. These results suggest that alum cannot be used interchangeably with phenolic astringents in psychophysical studies.

1 Present address: Box 690, Magdiel, Hod Hasharon, Israel

Accepted 22 December 1997


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