期刊
FOODS
卷 9, 期 8, 页码 -出版社
MDPI
DOI: 10.3390/foods9081124
关键词
sensorial perception; astringency; oral mechanisms; lubrication; salivary proteins; protein-food interactions
资金
- CCDR-N [Norte2020, NORTE-01-0145-FEDER-000019]
- European Union [H2020-MSCA-RISE-778388]
- FCT [UID/EEA/04436/2019]
- Nanotechnology-based functional solutions
- ERDF
- FODIAC-Food for Diabetes and Cognition
- Fundação para a Ciência e a Tecnologia [UID/EEA/04436/2013] Funding Source: FCT
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.
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