Sensory evaluation of bitterness and astringency of 3R(−)‐epicatechin and 3S(+)‐catechin

Bitterness and astringency of the monomeric flavan‐3‐o!s ( + )‐catechin and (−)‐epicatechin were rated using time‐intensity (T‐I) methodology. Three concentration levels (0.5. 0.9 and 1.2 g liter −1 ) oi each compound were assessed, and the parameters time to maximum intensity (TMAX), intensity at the maximum (IMAX) and total duration (TTOT) were extracted from the T‐I curves. No differences in TMAX for either bitterness or astringency were...