Reducing tannic acid astringency with aromas - effectiveness of whisky lactone and isoamyl acetate

Astringency in foods can significantly affect consumer acceptability. While sugar is known to reduce this sensation, the influence of cross-modal interactions between aroma and astringency remains underexplored. The aim of this study was to evaluate the role of sugar and aroma compounds in modulating the perceived astringency of a tannin solution. Three sweet-associated aroma compounds, isoamyl acetate, benzaldehyde and whisky lactone, were tested individually and in combination with sugar. These findings confirm the effectiveness of sugar in reducing astringency, with an optimal impact of approximately 50 g/L (32 %). Isoamyl acetate and whisky lactone also moderately reduced astringency (19 % and 20 %, respectively). However, no significant interaction effect between sugar and these aromas was detected. This preliminary study suggests that reducing astringency via cross-modal interactions with sweet aroma compounds may be feasible. Further research with a broader range of aroma and astringent molecules is needed to generalize these findings.