Marrying oral tribology to sensory perception: a systematic review
| Autor: | Anwesha Sarkar, Emma M. Krop |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
0301 basic medicine
030109 nutrition & dietetics media_common.quotation_subject 04 agricultural and veterinary sciences Tribology 040401 food science Applied Microbiology and Biotechnology Sensory analysis Toolbox Article 03 medical and health sciences Mouthfeel 0404 agricultural biotechnology Perception Multivariate statistical Psychology Set (psychology) Food Science Cognitive psychology media_common ComputingMethodologies_COMPUTERGRAPHICS |
| Zdroj: | Current Opinion in Food Science |
| ISSN: | 2214-8000 2214-7993 |
| Popis: | Graphical abstract Highlights • Systematic review was conducted on relating oral tribology to sensory perception. • Friction coefficient (μ) is measured using various surfaces and testing conditions. • Both model and real foods have shown friction-sensory relations across laboratories. • Empirical relations exist between μ and sensory attributes (astringent, smooth). • Harmonized tribology testing condition is key to develop generalized correlations. Oral tribology is rapidly entering into the food scientists’ toolbox because of its promises to predict surface-related mouthfeel perception. In this systematic review, we discuss how oral tribology relates to specific sensory attributes in model and real foods focussing on recent literature from 2016 onwards. Electronic searches were conducted in four databases, yielding 4857 articles which were narrowed down to a set of 16 articles using pre-specified criteria. New empirical correlations have emerged between friction coefficients in the mixed lubrication regime and fat-related perception (e.g. smoothness) as well as non-fat-related perception (e.g. pastiness, astringency, stickiness). To develop mechanistically supported generalized relationships, we recommend coupling tribological surfaces and testing conditions that are harmonized across laboratories with temporal sensory testing and multivariate statistical analysis. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect