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Volume 9
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10.3390/foods9081124
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Review

Sensorial Perception of Astringency: Oral Mechanisms and Current Analysis Methods

by
Mariana A. Pires
1,2,
Lorenzo M. Pastrana
1,
Pablo Fuciños
1,
Cristiano S. Abreu
2,3 and
Sara M. Oliveira
1,*
1
International Iberian Nanotechnology Laboratory—Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal
2
Center for Microelectromechanical Systems, University of Minho, Azurém, 4800-058 Guimarães, Portugal
3
Physics Department, Porto Superior Engineering Institute, ISEP, 4200-072 Porto, Portugal
*
Author to whom correspondence should be addressed.
Foods 2020, 9(8), 1124; https://doi.org/10.3390/foods9081124
Submission received: 22 June 2020 / Revised: 30 July 2020 / Accepted: 3 August 2020 / Published: 14 August 2020
(This article belongs to the Section Sensory and Consumer Sciences)
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Abstract

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.
Keywords: sensorial perception; astringency; oral mechanisms; lubrication; salivary proteins; protein-food interactions sensorial perception; astringency; oral mechanisms; lubrication; salivary proteins; protein-food interactions
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MDPI and ACS Style

Pires, M.A.; Pastrana, L.M.; Fuciños, P.; Abreu, C.S.; Oliveira, S.M. Sensorial Perception of Astringency: Oral Mechanisms and Current Analysis Methods. Foods 2020, 9, 1124. https://doi.org/10.3390/foods9081124

AMA Style

Pires MA, Pastrana LM, Fuciños P, Abreu CS, Oliveira SM. Sensorial Perception of Astringency: Oral Mechanisms and Current Analysis Methods. Foods. 2020; 9(8):1124. https://doi.org/10.3390/foods9081124

Chicago/Turabian Style

Pires, Mariana A., Lorenzo M. Pastrana, Pablo Fuciños, Cristiano S. Abreu, and Sara M. Oliveira. 2020. "Sensorial Perception of Astringency: Oral Mechanisms and Current Analysis Methods" Foods 9, no. 8: 1124. https://doi.org/10.3390/foods9081124

APA Style

Pires, M. A., Pastrana, L. M., Fuciños, P., Abreu, C. S., & Oliveira, S. M. (2020). Sensorial Perception of Astringency: Oral Mechanisms and Current Analysis Methods. Foods, 9(8), 1124. https://doi.org/10.3390/foods9081124

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