. Author manuscript; available in PMC: 2008 Dec 8.

Published in final edited form as: J Agric Food Chem. 2006 Dec 13;54(25):9503–9509. doi: 10.1021/jf062272c

Table 3.

Taste Threshold Concentrations for the Astringent Sensation Induced by Four Tannins in Aqueous Solution (pH 4.5)^††.

Compound	Oral threshold conc.
	[µmol/L]	[mg/L]
Procyanidin (1)	0.3	1.48
Pentagalloyl glucose (2)	1.8	1.69
Castalagin (3)	1.1	1.03
Grandinin (4)	0.2	0.21

^††

Values are averages for 12 individuals each tested in three different session,, The values have a range of plus or minus one dilution step; that is, a threshold value of 1.1 µmol/L for castalagin represents a range of 0.55-2.2 µmol/L.