Alternative Mechanisms of Astringency – What is the Role of Saliva?

摘要: Astringency is described as a “dry puckering-like sensation” in the mouth following consumption of tannins including tea polyphenols. The current model describing astringency based on precipitation salivary proline-rich proteins by polyphenols and/or altered lubrication. Because dryness from detected oral tissues this suggests other interactions, possibly through direct alteration lubricating mucosal pellicle, which may also expose mucosa below. A loss lubrication likely to be fundamental development and it seems that astringent stimuli alter bulk, saliva rheology pellicle leading an increase friction cavity. Practical Applications For consumer, high levels foods lead them becoming unpalatable. However, health benefits many plant-based molecules, such polyphenols, have become more apparent there desire their diet. Currently, because complexity likelihood multiple mechanisms occurring simultaneously, still gap knowledge regarding how these affect each mouthfeel after stimuli. good understanding cavity advancement prevent without reducing molecules food.