Molecular basis of the formation and removal of fruit astringency

Food Chemistry(2022)

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摘要
•Balance of astringency formation and removal is important for sensory appreciation.•Soluble tannins are the main contributors to astringency.•Treatments causing the insolubilization of tannins can remove astringency.•Key structural genes and transcriptional regulators for astringency have been identified.
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关键词
Fruit astringency,Condensed tannin,Proanthocyanidin biosynthesis,Deastringency
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