A look upon the adsorption of different astringent agents to oral models: Understanding the contribution of alternative mechanisms in astringency

• Type: Article in International Scientific Journal
• Date: 2024

Authors

Guerreiro, C (Author) Other; Rinaldi, A (Author) Other; Brandao, E (Author) Other; de Jesus, M (Author) Other; Gonçalves, L (Author) Other; Mateus, N (Author) Other; Victor de Freitas (Author) FCUP; Soares, S (Author) Other

Journal

Title: Food Chemistry

Vol. 448

ISSN: 0308-8146

Publisher: Elsevier

Indexing

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Other information

Authenticus ID: P-010-8WW

DOI: 10.1016/j.foodchem.2024.139153

Abstract (EN): Salivary proteins precipitation by interaction with polyphenols is the major mechanism for astringency. However, alternative mechanisms seem involved in the perception of different subqualities of astringency. In this study, adsorption of four astringent agents to in vitro oral models and their sensory properties were assessed. Overall, green tea infusion and tannic acid have shown a higher adsorption potential for models with oral cells and absence of saliva. Alum and grape seed extract presented higher adsorption in models with presence of oral cells and saliva. Multiple factor analysis suggested that adsorption may represent important mechanisms to elicit the astringency of alum. Models including saliva, were closely associated with overall astringency and aggressive subquality. Models with cells and absent saliva were closely associated with greenness, suggesting a taste receptor mechanism involvement in the perception. For the first time a correlation between an oral-cell based assay and astringency sensory perception was shown.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 14