nonastringent

Nonastringent is a term used to describe substances that do not produce the sensory effect known as astringency. Astringency is typically caused by tannins and certain polyphenols that interact with salivary proteins, leading to a drying, puckering sensation in the mouth and throat. A product described as nonastringent either has low tannin content, tannins that are not perceived as drying, or has undergone processing to reduce or mask astringency.

In foods, astringency is common in unripe fruits and during certain preparations. Some fruit varieties are classified as nonastringent because they retain little tannin or become nonastringent as they ripen. A well-known example is the persimmon; certain cultivars are marketed as nonastringent and can be eaten with little to no astringency even when firm. In other cases, tannins may convert to insoluble forms during ripening or processing, diminishing the astringent sensation.

Outside edible products, nonastringent is used in cosmetics and skin care to describe formulations that avoid a tightening or drying feel, often by limiting alcohols or tannin-rich extracts. It can also be used descriptively in labeling to indicate that a product lacks pronounced astringency, though there is no universal standard, and perceived astringency can vary among individuals.