Sensorial perception of astringency: oral mechanisms and current analysis methods

Detalhes bibliográficos
Autor(a) principal: Pires, Mariana A.
Data de Publicação: 2020
Outros Autores: Pastrana, Lorenzo M., Fuciños, Pablo, Abreu, Cristiano S., Oliveira, Sara M.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/1822/66691
Resumo: 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.
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spelling Sensorial perception of astringency: oral mechanisms and current analysis methodsAstringencyLubricationOral mechanismsProtein-food interactionsSalivary proteinsSensorial perceptionScience & TechnologyUnderstanding 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.The research leading to these results has received funding from Nanotechnology-based functionalsolutions, funded by ERDF and CCDR-N, under the call Norte2020 (Ref. NORTE-01-0145-FEDER-000019)and the from FODIAC–Food for Diabetes and Cognition, funded by European Union, under the call MarieSkłodowsk-Curie Research and Innovation StaffExchange (Ref. H2020-MSCA-RISE-778388). This work was alsosupported by FCT with the reference project UID/EEA/04436/2019.Multidisciplinary Digital Publishing InstituteUniversidade do MinhoPires, Mariana A.Pastrana, Lorenzo M.Fuciños, PabloAbreu, Cristiano S.Oliveira, Sara M.20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/66691engPires, 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, 1124.2304-815810.3390/foods9081124https://www.mdpi.com/2304-8158/9/8/1124info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:38:55Zoai:repositorium.sdum.uminho.pt:1822/66691Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:35:28.215413Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Sensorial perception of astringency: oral mechanisms and current analysis methods
title Sensorial perception of astringency: oral mechanisms and current analysis methods
spellingShingle Sensorial perception of astringency: oral mechanisms and current analysis methods
Pires, Mariana A.
Astringency
Lubrication
Oral mechanisms
Protein-food interactions
Salivary proteins
Sensorial perception
Science & Technology
title_short Sensorial perception of astringency: oral mechanisms and current analysis methods
title_full Sensorial perception of astringency: oral mechanisms and current analysis methods
title_fullStr Sensorial perception of astringency: oral mechanisms and current analysis methods
title_full_unstemmed Sensorial perception of astringency: oral mechanisms and current analysis methods
title_sort Sensorial perception of astringency: oral mechanisms and current analysis methods
author Pires, Mariana A.
author_facet Pires, Mariana A.
Pastrana, Lorenzo M.
Fuciños, Pablo
Abreu, Cristiano S.
Oliveira, Sara M.
author_role author
author2 Pastrana, Lorenzo M.
Fuciños, Pablo
Abreu, Cristiano S.
Oliveira, Sara M.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Pires, Mariana A.
Pastrana, Lorenzo M.
Fuciños, Pablo
Abreu, Cristiano S.
Oliveira, Sara M.
dc.subject.por.fl_str_mv Astringency
Lubrication
Oral mechanisms
Protein-food interactions
Salivary proteins
Sensorial perception
Science & Technology
topic Astringency
Lubrication
Oral mechanisms
Protein-food interactions
Salivary proteins
Sensorial perception
Science & Technology
description 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.
publishDate 2020
dc.date.none.fl_str_mv 2020
2020-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/1822/66691
url http://hdl.handle.net/1822/66691
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 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.
2304-8158
10.3390/foods9081124
https://www.mdpi.com/2304-8158/9/8/1124
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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