(a) Describes the complex sensation produced in the mouth by a dilute aqueous solution of products such as some tannins (for example, kaki tannins and sloe tannins).
(b) Describes the attribute of pure substances or mixtures which produces this taste.
The corresponding noun is astringency.
Historic harvest and strategic dialogue: the olive sector convenes in Madrid
Olive sector meets in Madrid to address current and future challenges as 2024/25 crop year sees record-breaking production With global olive oil production reaching an estimated all-time high of 3.575 million tonnes—5%...
This week on OHIS
MADRID, SPAIN / 27.10.2025
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Article 1 Is it the same to consume extra virgin olive oil (EVOO) as common olive oils...

