Oral tribology: update on the relevance to study astringency in wines
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. Henc...
| Autores: | , |
|---|---|
| Formato: | artículo |
| Estado: | Versión aceptada para publicación |
| Fecha de publicación: | 2017 |
| País: | España |
| Recursos: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/194170 |
| Acesso em linha: | http://hdl.handle.net/10261/194170 |
| Access Level: | acceso abierto |
| Palavra-chave: | Oral tribology Astringency Wine Proline-rich proteins Mucin Saliva Lubrication Tannins |
| Resumo: | 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. |
|---|