In our exploration of flavour, we’ve discussed how the tongue is responsible for perceiving basic tastes and the nose for identifying aromas

This naturally leads us to the question: How do we perceive the sensation of “dryness” in food and drinks?

Unlike the basic tastes, dryness doesn’t directly engage our taste buds but involves a more nuanced interaction in the mouth

In wines, dryness is often attributed to tannins. These compounds, found in grape skins, seeds and stems, can bind to and precipitate saliva proteins, reducing lubrication in the mouth and creating an astringent sensation. But tannins aren’t the only compounds that contribute to dryness

Alkaloids and polyphenols, can also contribute to it. For example, caffeine, can impart an astringent effect. Polyphenols in fruits like quinces, persimmons, and even green bananas can create that distinctive dry, puckering mouthfeel. These compounds interact with the mouth’s mucous membranes in a way that’s similar to tannins, affecting the smoothness and lubrication of the mouth, thus contributing to the sensation of dryness

Similar compounds play a significant role in the flavour profile and mouthfeel of spirits like whiskey, where the aging process allows the spirit to absorb tannins and phenolic compounds from wood, imparting the sensation of dryness

This discussion underscores the complexity of flavour perception, highlighting that it’s not merely about taste or smell but also about the tactile experiences that contribute to our enjoyment of food and drink

In conclusion, the sensation of dryness plays a nuanced role in flavour perception, but it neither universally enhances nor diminishes flavour; its impact is context-dependent: properly balanced, dryness can add complexity and depth, making certain flavours more pronounced, contributing to the enjoyment of wines and teas by balancing sweetness, acidity, and fruitiness.

However, excessive dryness might overshadow other flavours. In essence, when dryness is well-balanced, it can significantly elevate the flavour profile of drinks

In another post, we’ll discuss how to play around with dryness to improve the flavour profile of drinks