The astringent taste is important for the sensory quality of beverages. Perception thresholds of two important astringent compounds - tannic acid and (+)-catechin were determined using two procedures. The concentration-intensity dependence was linear at low concentrations and up to medium intensities of the astringent taste if unstructured graphical scales were used. but the saturatio... https://www.bekindtopets.com/flash-choice-2nd-Reconnaissance-Battalion-Patch-limited-save/