Astringin

Astringin is a term that has appeared in some discussions of food chemistry to describe substances associated with astringent sensations in foods and beverages. It is not an official chemical name, and there is no single molecule universally recognized as “astringin.” In most uses, the term refers to classes of polyphenolic compounds—most notably tannins such as gallotannins and ellagitannins—that interact with salivary proteins to promote a drying, puckering mouthfeel.

Occurrence and sources are diverse. Astringin-like activity is found in a wide range of plant-derived foods and drinks, including tea, red wines, unripe fruits, certain seeds, and some plant extracts. The level of tannin-related astringency depends on plant species, growing conditions, harvest maturity, processing, and preparation methods.

Mechanism and sensory impact are rooted in molecular interactions. Tannins can bind salivary proteins and precipitate protein–polyphenol complexes, reducing lubrication in the oral mucosa. This molecular event is perceived subjectively as astringency, often accompanied by bitterness in some matrices.

Analytical considerations are not standardized. Researchers often describe overall tannin content or phenolic profiles rather than a defined compound named “astringin.” Sensory analysis remains central to evaluating astringency, while instrumental methods quantify tannin subtypes and concentrations.

In practice, “astringin” serves as a conceptual umbrella term in sensory science and food chemistry rather than a defined chemical entity. See also astringency, tannins, polyphenols.