柿子果实里含有大量可溶性单宁物质(亦称躁质),当人们咬破柿子时,其可溶性单宁物质对人的味觉细胞有一种收敛作用,故吃起来感到涩味。但经过严寒冬季自然冰冻的柿子,虽然单宁物质依然存在,但水溶性的单宁物质缩合成为不溶性的单宁物质,故柿子显不出涩味了。为什么冻柿子不涩@张 Persimmon fruit contains a large number of soluble tannin substances (also known as irritating), when people bite persimmon, the soluble tannin substances on human taste cells have a convergence effect, it tastes astringent taste. However, after the cold winter natural frozen persimmons, although the tannin material still exists, but the water-soluble tannin material condensation into insoluble tannin substances, so the persimmon showed no astringency. Why frozen persimmon is not astringent @ Zhang