Sensorial Perception of Astringency: Oral Mechanisms and Current Analysis Methods
Understanding consumers’ food choices and the psychological processes involved in their preferences is crucial to promote more mindful eating regulation and guide food design. Fortifying foods minimizing the oral dryness, rough, and puckering associated with many functional ingredients has been attr...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-08-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/9/8/1124 |
| _version_ | 1797558017033502720 |
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| author | Mariana A. Pires Lorenzo M. Pastrana Pablo Fuciños Cristiano S. Abreu Sara M. Oliveira |
| author_facet | Mariana A. Pires Lorenzo M. Pastrana Pablo Fuciños Cristiano S. Abreu Sara M. Oliveira |
| author_sort | Mariana A. Pires |
| collection | DOAJ |
| description | Understanding consumers’ food choices and the psychological processes involved in their preferences is crucial to promote more mindful eating regulation and guide food design. Fortifying foods minimizing the oral dryness, rough, and puckering associated with many functional ingredients has been attracting interest in understanding oral astringency over the years. A variety of studies have explored the sensorial mechanisms and the food properties determining astringency perception. The present review provides a deeper understanding of astringency, a general view of the oral mechanisms involved, and the exciting variety of the latest methods used to direct and indirectly quantify and simulate the astringency perception and the specific mechanisms involved. |
| first_indexed | 2024-03-10T17:24:29Z |
| format | Article |
| id | doaj.art-846c727d90d04bd18ebdbab2ce1e184f |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T17:24:29Z |
| publishDate | 2020-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-846c727d90d04bd18ebdbab2ce1e184f2023-11-20T10:13:32ZengMDPI AGFoods2304-81582020-08-0198112410.3390/foods9081124Sensorial Perception of Astringency: Oral Mechanisms and Current Analysis MethodsMariana A. Pires0Lorenzo M. Pastrana1Pablo Fuciños2Cristiano S. Abreu3Sara M. Oliveira4International Iberian Nanotechnology Laboratory—Av. Mestre José Veiga s/n, 4715-330 Braga, PortugalInternational Iberian Nanotechnology Laboratory—Av. Mestre José Veiga s/n, 4715-330 Braga, PortugalInternational Iberian Nanotechnology Laboratory—Av. Mestre José Veiga s/n, 4715-330 Braga, PortugalCenter for Microelectromechanical Systems, University of Minho, Azurém, 4800-058 Guimarães, PortugalInternational Iberian Nanotechnology Laboratory—Av. Mestre José Veiga s/n, 4715-330 Braga, PortugalUnderstanding consumers’ food choices and the psychological processes involved in their preferences is crucial to promote more mindful eating regulation and guide food design. Fortifying foods minimizing the oral dryness, rough, and puckering associated with many functional ingredients has been attracting interest in understanding oral astringency over the years. A variety of studies have explored the sensorial mechanisms and the food properties determining astringency perception. The present review provides a deeper understanding of astringency, a general view of the oral mechanisms involved, and the exciting variety of the latest methods used to direct and indirectly quantify and simulate the astringency perception and the specific mechanisms involved.https://www.mdpi.com/2304-8158/9/8/1124sensorial perceptionastringencyoral mechanismslubricationsalivary proteinsprotein-food interactions |
| spellingShingle | Mariana A. Pires Lorenzo M. Pastrana Pablo Fuciños Cristiano S. Abreu Sara M. Oliveira Sensorial Perception of Astringency: Oral Mechanisms and Current Analysis Methods Foods sensorial perception astringency oral mechanisms lubrication salivary proteins protein-food interactions |
| title | Sensorial Perception of Astringency: Oral Mechanisms and Current Analysis Methods |
| title_full | Sensorial Perception of Astringency: Oral Mechanisms and Current Analysis Methods |
| title_fullStr | Sensorial Perception of Astringency: Oral Mechanisms and Current Analysis Methods |
| title_full_unstemmed | Sensorial Perception of Astringency: Oral Mechanisms and Current Analysis Methods |
| title_short | Sensorial Perception of Astringency: Oral Mechanisms and Current Analysis Methods |
| title_sort | sensorial perception of astringency oral mechanisms and current analysis methods |
| topic | sensorial perception astringency oral mechanisms lubrication salivary proteins protein-food interactions |
| url | https://www.mdpi.com/2304-8158/9/8/1124 |
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