Rosenkranz A, Marian M, Shah R, Gashi B, Zhang S, Bordeu E, Brossard N (2021)
Publication Language: English
Publication Type: Journal article, Review article
Publication year: 2021
Book Volume: 296
Pages Range: 1-9
Article Number: 102520
URI: https://www.sciencedirect.com/science/article/pii/S0001868621001615?dgcid=coauthor
DOI: 10.1016/j.cis.2021.102520
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 of friction, and sensory effects when interacting with
components of the human mouth. One important aspect covers the astringency
produced by wine, which can be described as the sensation of dryness and
puckering in the mouth, specifically occurring between the tongue and the
palate after swallowing. Therefore, this article aims at shedding some light on
recent trends to correlate physical measures, such as the coefficient of friction
derived by oral tribology, with prevailing theories on underlying physiological
causes for sensory perception of wines. Some successful cases reported the
potential of correlating wine astringency perception with the coefficient of
friction in tribological experiments. Our critical assessment demonstrates that
the findings are still contradictory, which urgently asks for more systematic
studies. Therefore, we summarize the current challenges and hypothesize on
future research directions with a particular emphasis on the comparability,
reproducibility and transferability of studies using different experimental
test-rigs and procedures.
APA:
Rosenkranz, A., Marian, M., Shah, R., Gashi, B., Zhang, S., Bordeu, E., & Brossard, N. (2021). Correlating Wine Astringency with Physical Measures – Current Knowledge and Future Directions. Advances in Colloid and Interface Science, 296, 1-9. https://dx.doi.org/10.1016/j.cis.2021.102520
MLA:
Rosenkranz, Andreas, et al. "Correlating Wine Astringency with Physical Measures – Current Knowledge and Future Directions." Advances in Colloid and Interface Science 296 (2021): 1-9.
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