基于涩味感知机制的体外摩擦学涩味评价方法

IF 2.5 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Jiale Kuang, Xiaojun Sun, Yan Zhang, Yanfeng Li, Shikun Liu, Shixin Yu, Jingjing Liu
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引用次数: 0

摘要

涩感是一种复杂的口腔感觉,以口腔干燥和收缩为特征。它通常是由富含多酚的食物和饮料如酒和茶引起的。涩味强度的定量评价已成为食品科学领域的一个重要研究热点。本研究建立了一种基于软硬摩擦界面的体外口腔摩擦学方法。利用仿生材料构建类似口腔的感觉结构来复制舌-腭接触。在这种结构中进行的摩擦行为类似于口腔中腭舌的摩擦接触。因此,该结构允许检测口腔内食物性质变化对舌头和上颚的影响,这可以通过摩擦系数来量化。猪胃粘蛋白(PGM)与唾液蛋白具有功能上的相似性,被用作模型感觉材料。这使得该设备能够捕获涩味化合物(如单宁)和唾液蛋白之间的相互作用机制。通过拟合单宁浓度范围内的摩擦系数数据,建立了校准曲线。随后,对商业葡萄酒样品进行了测试。摩擦学系统检测黏液-酒软硬界面的变化,测量的摩擦系数作为收缩强度的定量指标。本研究为定量测定食品涩味提供了一种可行的、可重复的实验方法。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

An In Vitro Tribological Astringency Assessment Method Based on Astringency Perception Mechanism

An In Vitro Tribological Astringency Assessment Method Based on Astringency Perception Mechanism

Astringency is a complex oral sensation characterized by dryness and constriction in the mouth. It is typically induced by polyphenol-rich foods and beverages such as wine and tea. The quantitative assessment of astringency intensity has become a prominent research focus in the food science field. In this study, an in vitro oral tribological method was developed based on a soft–hard friction interface. An oral-like sensory structure was constructed using biomimetic materials to replicate tongue–palate contact. The frictional behavior carried out in this structure is similar to that of the palate-tongue friction contact in the oral cavity. Thus, the structure allows for the detection of the effect of changes in the nature of food in the oral cavity on the tongue and the palate, which can be quantified by the coefficient of friction. Porcine gastric mucin (PGM), which shares functional similarities with salivary proteins, was employed as a model sensory material. This allowed the device to capture the interaction mechanisms between astringent compounds (e.g., tannins) and salivary proteins. A calibration curve was established by fitting friction coefficient data across a range of tannin concentrations. Subsequently, commercial wine samples were tested. The tribological system detected changes at the mucin–wine soft–hard interface, and the measured friction coefficient served as a quantitative indicator of astringency intensity. This study provides a feasible and reproducible experimental approach for the quantification of food astringency.

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来源期刊
Journal of texture studies
Journal of texture studies 工程技术-食品科技
CiteScore
6.30
自引率
9.40%
发文量
78
审稿时长
>24 weeks
期刊介绍: The Journal of Texture Studies is a fully peer-reviewed international journal specialized in the physics, physiology, and psychology of food oral processing, with an emphasis on the food texture and structure, sensory perception and mouth-feel, food oral behaviour, food liking and preference. The journal was first published in 1969 and has been the primary source for disseminating advances in knowledge on all of the sciences that relate to food texture. In recent years, Journal of Texture Studies has expanded its coverage to a much broader range of texture research and continues to publish high quality original and innovative experimental-based (including numerical analysis and simulation) research concerned with all aspects of eating and food preference. Journal of Texture Studies welcomes research articles, research notes, reviews, discussion papers, and communications from contributors of all relevant disciplines. Some key coverage areas/topics include (but not limited to): • Physical, mechanical, and micro-structural principles of food texture • Oral physiology • Psychology and brain responses of eating and food sensory • Food texture design and modification for specific consumers • In vitro and in vivo studies of eating and swallowing • Novel technologies and methodologies for the assessment of sensory properties • Simulation and numerical analysis of eating and swallowing
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