Abstract
Two methods for measuring astringency were developed using a lipid-coated and gelatin-immobilized quartz-crystal microbalance (QCM). It was found that the level of adsorption of astringent tannins onto the lipid membrane significantly increased in the presence of peptides, while NaCl, tartaric acid, quinine-sulfite, sucrose, and glutamic acid did not show the same level of adsorption. The lipid-coated QCM specifically responded to astringent tannins in the presence of peptides, and the gelatin-immobilized QCM specifically responded to polyphenols. The responses of these sensors to red wines, Japanese green teas, and beers successfully coincided with the astringent intensities in the sensory evaluation.
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