Jiale Kuang, Xiaojun Sun, Yan Zhang, Yanfeng Li, Shikun Liu, Shixin Yu, Jingjing Liu
{"title":"基于涩味感知机制的体外摩擦学涩味评价方法","authors":"Jiale Kuang, Xiaojun Sun, Yan Zhang, Yanfeng Li, Shikun Liu, Shixin Yu, Jingjing Liu","doi":"10.1111/jtxs.70040","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p>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.</p>\n </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 5","pages":""},"PeriodicalIF":2.5000,"publicationDate":"2025-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"An In Vitro Tribological Astringency Assessment Method Based on Astringency Perception Mechanism\",\"authors\":\"Jiale Kuang, Xiaojun Sun, Yan Zhang, Yanfeng Li, Shikun Liu, Shixin Yu, Jingjing Liu\",\"doi\":\"10.1111/jtxs.70040\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n <p>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.</p>\\n </div>\",\"PeriodicalId\":17175,\"journal\":{\"name\":\"Journal of texture studies\",\"volume\":\"56 5\",\"pages\":\"\"},\"PeriodicalIF\":2.5000,\"publicationDate\":\"2025-09-06\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of texture studies\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/jtxs.70040\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of texture studies","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/jtxs.70040","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
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.
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