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Sensorial Perception of Astringency: Oral Mechanisms and Current Analysis Methods

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 attr...

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Detalles Bibliográficos
Autores principales: Pires, Mariana A., Pastrana, Lorenzo M., Fuciños, Pablo, Abreu, Cristiano S., Oliveira, Sara M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7465539/
https://www.ncbi.nlm.nih.gov/pubmed/32824086
http://dx.doi.org/10.3390/foods9081124
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author Pires, Mariana A.
Pastrana, Lorenzo M.
Fuciños, Pablo
Abreu, Cristiano S.
Oliveira, Sara M.
author_facet Pires, Mariana A.
Pastrana, Lorenzo M.
Fuciños, Pablo
Abreu, Cristiano S.
Oliveira, Sara M.
author_sort Pires, Mariana A.
collection PubMed
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.
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spelling pubmed-74655392020-09-04 Sensorial Perception of Astringency: Oral Mechanisms and Current Analysis Methods Pires, Mariana A. Pastrana, Lorenzo M. Fuciños, Pablo Abreu, Cristiano S. Oliveira, Sara M. Foods Review 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. MDPI 2020-08-14 /pmc/articles/PMC7465539/ /pubmed/32824086 http://dx.doi.org/10.3390/foods9081124 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Pires, Mariana A.
Pastrana, Lorenzo M.
Fuciños, Pablo
Abreu, Cristiano S.
Oliveira, Sara M.
Sensorial Perception of Astringency: Oral Mechanisms and Current Analysis Methods
title 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_short Sensorial Perception of Astringency: Oral Mechanisms and Current Analysis Methods
title_sort sensorial perception of astringency: oral mechanisms and current analysis methods
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7465539/
https://www.ncbi.nlm.nih.gov/pubmed/32824086
http://dx.doi.org/10.3390/foods9081124
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