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Sensory astringency - its relationship with the salivary proteins and development of objective method of measurement - AN0905

Description
[RESEARCH START DATE BELOW IS INCORRECT SHOULD BE 17/04/89]
Objective
To establish the involvement of the salivary proteins in sensory astringency and survey factors affecting this to develop a method for the objective measurement of food and beverage astringency. To make the food and beverage industry more responsive to the consumer and more cost effective in the selection of raw materials , product development and product quality control by: a) Providing manufacturers with information on consumer resonse to astringency and factors affecting them, b) Providing manufacturers with a rapid,simple and inexpensive method to substitute a particularly difficult sensory measurement.
Time-Scale and Cost
From: 1990

To: 1992

Cost: £56,568
Contractor / Funded Organisations
Campden Technology Ltd
Keywords