The Astringent Taste of Fruits and Vegetables

What causes the astringent taste in fruits and vegetables?

A. Anthocyanin

B. Tannin

C. Carotene

D. Monosodium Glutamate

Answer:

The astringent taste of fruit and vegetables is caused by tannins.

The astringent taste of fruit and vegetables (F/V) is primarily the result of the component called tannins. Tannins are a group of bitter-tasting molecules which include alkaloids that are nitrogen-containing compounds found in various plant products. These compounds serve as a defense mechanism for the plant by making them less appealing to herbivores and less susceptible to microbial infections.

Tannins are responsible for the dry, puckering sensation in the mouth that is characteristic of astringency. It is often described as a sensation of roughness, dryness, and bitterness. Astringency can be found in foods like certain fruits (e.g. apples, pears, grapes) and beverages like red wine and tea.