Astringo

Astringo is a term used in sensory science to describe the astringent quality perceived in certain foods and beverages. It derives from the Latin astringere, meaning to bind or tighten, and has been used in pharmacology and gastronomy to characterize a drying mouthfeel.

Mechanism: Astringo arises when polyphenolic compounds, notably tannins, interact with salivary proteins and mucins. These interactions cause protein–polyphenol complexes that reduce lubrication in the oral cavity, producing a drying, puckering sensation.

Occurrence: Astringo is common in tea, red wines, unripe fruits such as persimmons and grapes, some legumes, and certain herbs. The intensity depends on plant species, maturity, processing methods (oxidation, fermentation), and extraction conditions.

Measurement and evaluation: In sensory analysis, astringo is assessed by trained panels using structured rating scales for intensity, duration, and mouthfeel characteristics. Chemical proxies include total tannin content and key polyphenol profiles, but sensory data remains central.

Applications: Controlling astringo is important in product development; producers may adjust ripeness, processing, tannin content, and blending to achieve balanced mouthfeel. In traditional medicine and topical formulations, astringent preparations leverage this property for their drying and protein-binding effects.