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- W2726362008 abstract "Oral tribology is emerging as a new paradigm to quantify friction and lubrication of food-saliva mixtures in the oral mucosa. Recently, oral tribology has captured research attention in quantifying wine astringency, a characteristic ‘dryness feeling’, which strongly impacts consumer preference. Hence, this paper aims to provide a concise review of oral tribology in the context of wine astringency. Firstly, the important roles of ‘biolubricant’ saliva, salivary proteins and current tribo-pairs used in oral tribology measurements are reviewed. Then, we have discussed the key mechanisms of wine astringency involving polyphenol-salivary protein interactions (hydrogen bonding, hydrophobic interactions), rupture of the lubricating salivary film and oral sensation of discrete particles. Studies employing Stribeck curve analysis and microstructural characterisation to understand polyphenol-salivary protein interactions are reviewed. Finally, we highlighted the need for bio-relevant tribo-pairs, simulated oral conditions and tribology-sensory correlation, before such quantification can be used to characterise wine astringency at a commercial level." @default.
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- W2726362008 date "2017-04-03" @default.
- W2726362008 modified "2023-10-01" @default.
- W2726362008 title "Oral tribology: update on the relevance to study astringency in wines" @default.
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- W2726362008 doi "https://doi.org/10.1080/17515831.2017.1347736" @default.
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