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(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.
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IOC and UPM sign MoU
MADRID, SPAIN / 16.03.2026
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This week on OHIS
MADRID, SPAIN / 13.03.2026
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