Astringency refers to a sensory experience characterized by a dry, puckering, or constricting feeling in the mouth. This sensation occurs when certain compounds, such as tannins, interact with proteins in saliva and mucous membranes, leading to a tightening or shrinking effect on the tissues.
The Sensation
- Drying Sensation: Astringent substances cause a reduction in saliva, leading to a dry mouthfeel.
- Puckering Effect: The mouth may feel rough or puckered due to the contraction of oral tissues.
- Tactile Rather Than Taste: While often associated with taste, astringency is technically a tactile sensation resulting from physical interactions in the mouth.
Common Sources of Astringency
- Tea: Especially true teas, such as black teas and green teas, which can be high in tannins.
- Red Wine: Wines aged with grape skins and seeds contain higher tannin levels.
- Unripe Fruits: Bananas, persimmons, and some berries before they are fully ripe.
- Certain Nuts and Legumes: Such as walnuts and chickpeas with their skins.