astringency

n. astringence, biting astringent taste; sense of taste when a substance makes the mouth pucker; quality of being astringent; (Medicine) ability to contract soft body tissues to restrict discharge of fluids, capacity to contract soft body tissues to check blood flow

An astringent substance is a chemical substance that tends to shrink or constrict body tissues, usually locally after topical medicinal application. The word "astringent" derives from Latin astringere, meaning "to bind fast". Two common examples are calamine lotion and witch hazel. Astringency is also the dry, puckering mouthfeel caused by tannins found in many fruits such as blackthorn, bird cherry and persimmon fruits. The tannins denature the salivary proteins, causing a rough "sandpapery" sensation in the mouth. Astringency tastes unpleasant to many mammals (including humans), which tend to avoid eating astringent fruit; conversely, birds do not taste astringency and readily eat these fruit. It is thought that fruit astringency gives a selective advantage to some plant varieties because birds are better than mammals at long-distance seed dispersal, often flying a great distance before passing the seeds in their droppings.
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Noun
1. a sharp astringent taste; the taste experience when a substance causes the mouth to pucker
(synonym) astringence
(hypernym) taste, taste sensation, gustatory sensation, taste perception, gustatory perception
2. the ability to contract or draw together soft body tissues to check blood flow or restrict secretion of fluids
(synonym) stypsis
(hypernym) contractility
(attribute) astringent

(n.)
The quality of being astringent; the power of contracting the parts of the body; that quality in medicines or other substances which causes contraction of the organic textures; as, the astringency of tannin.
  

n.
کساؤ , قبض , عفوصت , بندھيج