摘要 : Foods rich in polyphenolic compounds are claimed to help reduce the risks of developing cardiovascular disease and certain types of cancer. However, polyphenolic compounds are astringent and are capable of precipitating proteins. ... 展开 Foods rich in polyphenolic compounds are claimed to help reduce the risks of developing cardiovascular disease and certain types of cancer. However, polyphenolic compounds are astringent and are capable of precipitating proteins. This work shows that the astringency of phenolic compounds extracted from red bean, adzuki bean, green lentil, red lentil, broad bean, faba bean and pea could be measured using a sensory scaling method called sensation of astringency indices. Astringency score also predicted protein precipitation ability. Flavonoids (quercetin and kaempferol) and phenolic acids (coumaric, ferulic and sinapic) were identified in the extracts using HPLC and diode-array detection, but further work is needed to clarify whether these compounds were responsible for the astringency. 收起