Details
| Original language | English |
|---|---|
| Article number | 102520 |
| Journal | Advances in Colloid and Interface Science |
| Volume | 296 |
| Publication status | Published - Oct 2021 |
| Externally published | Yes |
Abstract
Oral tribology receives growing attention in the field of food sciences as it offers great opportunities to establish correlations between physical parameters, such as the coefficient of friction, and sensory effects when interacting with components of the human mouth. One important aspect covers the astringency produced by wine, which can be described as the sensation of dryness and puckering in the mouth, specifically occurring between the tongue and the palate after swallowing. Therefore, this article aims at shedding some light on recent trends to correlate physical measures, such as the coefficient of friction derived by oral tribology, with prevailing theories on underlying physiological causes for sensory perception of wines. Some successful cases reported the potential of correlating wine astringency perception with the coefficient of friction in tribological experiments. Our critical assessment demonstrates that the findings are still contradictory, which urgently asks for more systematic studies. Therefore, we summarize the current challenges and hypothesize on future research directions with a particular emphasis on the comparability, reproducibility and transferability of studies using different experimental test-rigs and procedures.
Keywords
- Oral lubrication, Perception-COF correlation, Tannin-protein interaction, Tribology testing, Wine astringency
ASJC Scopus subject areas
- Physics and Astronomy(all)
- Surfaces and Interfaces
- Chemistry(all)
- Physical and Theoretical Chemistry
- Chemical Engineering(all)
- Colloid and Surface Chemistry
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In: Advances in Colloid and Interface Science, Vol. 296, 102520, 10.2021.
Research output: Contribution to journal › Review article › Research › peer review
}
TY - JOUR
T1 - Correlating wine astringency with physical measures – Current knowledge and future directions
AU - Rosenkranz, Andreas
AU - Marian, Max
AU - Shah, Raj
AU - Gashi, Blerim
AU - Zhang, Stanley
AU - Bordeu, Edmundo
AU - Brossard, Natalia
PY - 2021/10
Y1 - 2021/10
N2 - Oral tribology receives growing attention in the field of food sciences as it offers great opportunities to establish correlations between physical parameters, such as the coefficient of friction, and sensory effects when interacting with components of the human mouth. One important aspect covers the astringency produced by wine, which can be described as the sensation of dryness and puckering in the mouth, specifically occurring between the tongue and the palate after swallowing. Therefore, this article aims at shedding some light on recent trends to correlate physical measures, such as the coefficient of friction derived by oral tribology, with prevailing theories on underlying physiological causes for sensory perception of wines. Some successful cases reported the potential of correlating wine astringency perception with the coefficient of friction in tribological experiments. Our critical assessment demonstrates that the findings are still contradictory, which urgently asks for more systematic studies. Therefore, we summarize the current challenges and hypothesize on future research directions with a particular emphasis on the comparability, reproducibility and transferability of studies using different experimental test-rigs and procedures.
AB - Oral tribology receives growing attention in the field of food sciences as it offers great opportunities to establish correlations between physical parameters, such as the coefficient of friction, and sensory effects when interacting with components of the human mouth. One important aspect covers the astringency produced by wine, which can be described as the sensation of dryness and puckering in the mouth, specifically occurring between the tongue and the palate after swallowing. Therefore, this article aims at shedding some light on recent trends to correlate physical measures, such as the coefficient of friction derived by oral tribology, with prevailing theories on underlying physiological causes for sensory perception of wines. Some successful cases reported the potential of correlating wine astringency perception with the coefficient of friction in tribological experiments. Our critical assessment demonstrates that the findings are still contradictory, which urgently asks for more systematic studies. Therefore, we summarize the current challenges and hypothesize on future research directions with a particular emphasis on the comparability, reproducibility and transferability of studies using different experimental test-rigs and procedures.
KW - Oral lubrication
KW - Perception-COF correlation
KW - Tannin-protein interaction
KW - Tribology testing
KW - Wine astringency
UR - http://www.scopus.com/inward/record.url?scp=85114131954&partnerID=8YFLogxK
U2 - 10.1016/j.cis.2021.102520
DO - 10.1016/j.cis.2021.102520
M3 - Review article
AN - SCOPUS:85114131954
VL - 296
JO - Advances in Colloid and Interface Science
JF - Advances in Colloid and Interface Science
SN - 0001-8686
M1 - 102520
ER -