'Fingerprinting' plant compounds helps explain food, drink tastes
June 11, 2025
June 11, 2025
UNIVERSITY PARK, Pennsylvania, June 11 -- Pennsylvania State University posted the following news:
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'Fingerprinting' plant compounds helps explain food, drink tastes
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UNIVERSITY PARK, Pa. -- In red wines, ciders and dark chocolate, just to name a few, complex plant compounds called procyanidins contribute to the taste and mouthfeel of a food or beverage -- its perceived astringency and bitterness. But while food scientists have . . .
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'Fingerprinting' plant compounds helps explain food, drink tastes
*
UNIVERSITY PARK, Pa. -- In red wines, ciders and dark chocolate, just to name a few, complex plant compounds called procyanidins contribute to the taste and mouthfeel of a food or beverage -- its perceived astringency and bitterness. But while food scientists have . . .