Flashcard Study
Natural Food Colours — Card 22 of 33
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Question
Which flavonoid is associated with the astringency of tea?
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Answer
B. Catechin
Catechins are flavanols responsible for bitterness and astringency in tea. They interact with salivary proteins, producing a dry mouth sensation.Why Other Options Are Incorrect:
Hesperidin: Citrus flavanone.
Genistein: Soybean isoflavone.
Cyanidin: Anthocyanin pigm...
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