Researchers at Penn State University in the US have developed a method to accurately identify and analyze procyanidins, which are plant-based compounds found in foods and drinks such as red wine, cider, and dark chocolate. Procyanidins contribute to taste and mouthfeel, including properties like perceived astringency and bitterness. Food scientists have been able to assess the total number of procyanidins in F&B but have not yet identified which specific procyanidins are present and correlate to specific perceptions.
