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Sensorial Perception of Astringency: Oral Mechanisms and Current Analysis Methods

2020Journal article Open access
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dc.contributor.authorPires, Mariana A.
dc.contributor.authorPastrana, Lorenzo M.
dc.contributor.authorFuciños, Pablo
dc.contributor.authorAbreu, C.S.
dc.contributor.authorOliveira, Sara M.
dc.date.accessioned2022-01-12T10:44:16Z
dc.date.available2022-01-12T10:44:16Z
dc.date.issued2020
dc.description.abstractUnderstanding 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 involvedpt_PT
dc.description.sponsorshipThe research leading to these results has received funding from Nanotechnology-based functional solutions, funded by ERDF and CCDR-N, under the call Norte2020 (Ref. NORTE-01-0145-FEDER-000019) and the from FODIAC–Food for Diabetes and Cognition, funded by European Union, under the call Marie Skłodowsk-Curie Research and Innovation Staff Exchange (Ref. H2020-MSCA-RISE-778388). This work was also supported by FCT with the reference project UID/EEA/04436/2019.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3390/foods9081124pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.22/19408
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationNORTE-01-0145-FEDER-000019pt_PT
dc.relationFoods for diabetes and cognition
dc.relation.publisherversionhttps://www.mdpi.com/2304-8158/9/8/1124pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectSensorial perceptionpt_PT
dc.subjectAstringencypt_PT
dc.subjectOral mechanismspt_PT
dc.subjectLubricationpt_PT
dc.titleSensorial Perception of Astringency: Oral Mechanisms and Current Analysis Methodspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleFoods for diabetes and cognition
oaire.awardURIinfo:eu-repo/grantAgreement/EC/H2020/778388/EU
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FEEA%2F04436%2F2013/PT
oaire.citation.issue8pt_PT
oaire.citation.startPage1124pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume9pt_PT
oaire.fundingStreamH2020
oaire.fundingStream5876
person.familyNameAbreu
person.givenNameCristiano
person.identifier.ciencia-idE81F-88A0-A696
person.identifier.orcid0000-0002-4878-6159
person.identifier.ridO-1881-2016
person.identifier.scopus-author-id8663045200
project.funder.identifierhttp://doi.org/10.13039/501100008530
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameEuropean Commission
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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relation.isAuthorOfPublication.latestForDiscoverye9e7e0bc-af93-42be-ba2a-cedec7e522e1
relation.isProjectOfPublicatione3d8b404-dbea-416a-bbe2-b31989fa86f4
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