Red wines are characterized by their astringency, a very important sensory attribute that
affects the perceived quality of wines. Three mechanisms have been proposed to explain …

Food entering the oral cavity undergoes a series of complex processing behaviors. It is
subjected to compression and shearing by the teeth, tongue, and palate to reduce its size …

Astringency and more generally mouthfeel perception are relevant to the overall quality of
the wine. However, their origin and description are still uncertain and are constantly …

In-mouth interaction of red wine compounds with salivary proteins is a primary event
allegedly responsible for eliciting the mouth-feel sensation of astringency. Those …

Oral tribology receives growing attention in the field of food sciences as it offers great
opportunities to establish correlations between physical parameters, such as the coefficient …

Anthocyanins, tannins, and polymeric pigments, which are formed during red wine aging,
are arguably the most important phenolic constituents of red wine, because they provide …

The variation of friction coefficient (μ) of model wine and model saliva mixtures with
entrainment speed (VR) on simulated oral surfaces was evaluated by oral tribology …

Roasting is a key process in the production of large-leaf yellow tea (LYT). In this study, we
synthesized metabolomics and electronic-tongue analysis to compare the quality of charcoal …

Astringency is an important mouthfeel attribute that influences the sensory experiences of
many food and beverage products. While salivary lubricity loss and increased oral friction …

Consumption of plant-based food products having high composition of polyphenols leads to
the sensation of astringency. For sliding oral surfaces, friction is an essential property during …