Method and apparatus for the evaluation of the astringency of a food product

摘要

The invention relates to a method for evaluating the astringency of a food product which comprises a step of forming a complex in which a component astringent of a food product is reacted with a peptide in order to form a complex, a step of measuring the formation of the complex in which a measured value corresponding to the predetermined amount of complex formed is obtained, and a step of evaluating the astringency in which the force of astringency is determined from the measured value obtained in the step of measuring the formation of the complex on the basis of a correlation obtained previously between the force of astringency and the measured value is predetermined, and an apparatus for implementing the method, which comprises a detector (1) in order to obtain a value corresponding to the quantity of the complex formed and a data processing device (2) in order to determine the astringency according to the value measured by means of the detector.