Friction measurements of model saliva-wine solutions between polydimethylsiloxane surfaces

Edmonds, Ryan S.; Finney, Tanner J.; Bull, Michael R.; Watrelot, Aude A.; Kuhl, Tonya L.

doi:10.1016/j.foodhyd.2020.106522

Cited by 10 publications

(4 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The strongest correlation ( r = 0.987) between the astringency intensity of cigarettes and the CoF of MS was noted under the operational conditions of 1.0 N load and 0.05 mm/s sliding speed. This positive correlation between CoF and astringency intensity suggests that astringency is predominantly a tactile sensory feature, potentially linked to changes in the lubrication state of the tongue caused by salivary protein depletion (Brossard et al, 2016; Edmonds et al, 2021). Therefore, the operational parameters of 1.0 N load and 0.05 mm/s sliding speed are recommended for evaluating cigarette astringency.…”

Section: Resultsmentioning

confidence: 99%

Study on the evaluation method of cigarette astringency in the simulated oral environment

Song,

Qian,

et al. 2024

Journal of Texture Studies

View full text Add to dashboard Cite

Cigarettes with pronounced astringency can diminish consumers' enjoyment. However, due to the complex composition of cigarettes, quantifying astringency intensity accurately has been challenging. To address this, research was conducted to develop a method for assessing astringency intensity in a simulated oral environment. The astringency intensity of four cigarette brands was determined using the standard sensory evaluation method. The mainstream smoke absorbing solution (MS) was prepared by simulating the cigarette smoking process, and its physicochemical properties (such as total phenol content and pH levels) were analyzed. The lubrication properties of the five solutions were tested using the MFT‐5000 wear tester, and factors influencing cigarette astringency were examined. The findings showed that total phenol content and pH of MS were positively and negatively correlated with astringency intensity, respectively. Particularly, the lubrication properties of MS were significantly correlated with astringency intensity, and the correlation coefficient was affected by load and speed during testing. The study concluded that coefficient of friction was a more reliable measure for assessing the extent of astringency in cigarettes than the total phenol content and pH of MS, offering new insights into astringency evaluation and development of high‐grade cigarettes.

show abstract

Section: Resultsmentioning

confidence: 99%

Study on the evaluation method of cigarette astringency in the simulated oral environment

Song,

Qian,

et al. 2024

Journal of Texture Studies

View full text Add to dashboard Cite

show abstract

“…Indeed, the study of particle size by DLS proved that larger polyphenols increased precipitation and therefore lubrication loss (Rudge et al., 2021), confirming that polyphenols' molecular mass together with their concentration are the drivers of lubrication loss, and that the interaction involves mainly PRPs differently from other salivary proteins, such as mucins (Edmonds et al., 2021; Rudge et al., 2021; Watrelot et al., 2019). In fact, even if the number of aggregates may influence the intensity of astringency, Brossard and colleagues (2021) showed that their characteristics in term of shape (such as roundness), size (as Feret diameter), and texture may drive the different astringency subqualities.…”

Section: Correlation Between Sensory Mouthfeel Subqualities and Instr...mentioning

confidence: 92%

“…Among sensory analysis methods, descriptive analysis (DA) (Pickering & Robert, 2006;Pittari et al, 2020;White & Heymann, 2015), check-all-that-apply (CATA) (Vidal et al, 2018), and rate-all-that-apply (RATA) (Rinaldi et al, 2019) were found to be the most common. For the instrumental techniques, the main applications were about tribology, rheology, turbidity, and particle size measurement (Brossard et al, 2020(Brossard et al, , 2021Danner et al, 2019;Edmonds et al, 2021;Rudge et al, 2021;Shehadeh et al, 2019;Wang et al, 2020Wang et al, , 2021Watrelot et al, 2019;Yanniotis et al, 2007).…”

Section: Main Aims In the Study Of Mouthfeel Subqualitiesmentioning

confidence: 99%

“…Additionally, the research of polyphenol–protein interactions by nuclear magnetic resonance (NMR) and the formed aggregates by dynamic light scattering (DLS) and microscopy approaches allowed to get closer to the in‐mouth representation when tasting a wine (Brossard et al., 2016, 2021; Charlton et al., 2002; Ferrer‐Gallego et al., 2014, 2015a, 2015b, 2017; Laguna et al., 2017; Soares et al., 2012). In this context, the use of tribological approaches is a promising field to mimic the friction caused by an astringent compound (Brossard et al., 2016, 2021; Edmonds et al., 2021; Laguna et al., 2017; Rudge et al., 2021; Wang et al., 2020, 2021; Watrelot et al., 2019). Simultaneously, the perception of the softness and roundness inducted by a viscous (or full‐bodied) wine is often connected to its physical viscosity and therefore measurable by means of rheological methodology (Brossard et al., 2020; Danner et al., 2019; Runnebaum et al., 2011; Shehadeh et al., 2019; Yanniotis et al., 2007).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Mouthfeel subqualities in wines: A current insight on sensory descriptors and physical–chemical markers

Paissoni

Motta

Giacosa

et al. 2023

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Astringency and more generally mouthfeel perception are relevant to the overall quality of the wine. However, their origin and description are still uncertain and are constantly updating. Additionally, the terminology related to mouthfeel properties is expansive and extremely diversified, characterized by common traditional terms as well as novel recently adopted descriptors. In this context, this review evaluated the mention frequency of astringent subqualities and other mouthfeel attributes in the scientific literature of the last decades (2000( -August 17, 2022. One hundred and twenty-five scientific publications have been selected and classified based on wine typology, aim, and instrumental-sensorial methods adopted. Dry resulted as the most frequent astringent subquality (10% for red wines, 8.6% for white wines), while body-and related terms-is a common mouthfeel sensation for different wine types, although its concept is still vague. Alongside, promising analytical and instrumental techniques investigating and simulating the in-mouth properties are discussed in detail, such as rheology for the viscosity and tribology for the lubrication loss, as well as the different approaches for the quantitative and qualitative evaluation of the interaction between salivary proteins and astringency markers. A focus on the phenolic compounds involved in the tactile perception was conducted, with tannins being the compounds conventionally found responsible for astringency. Nevertheless, other non-tannic polyphenolic classes (i.e., flavonols, phenolic acids, anthocyanins, anthocyanin-derivative pigments) as well as chemical-physical factors and the wine matrix (i.e., polysaccharides, mannoproteins, ethanol, glycerol, and pH) can also contribute to the wine in-mouth sensory profile. An overview of mouthfeel perception, factors involved, and its vocabulary is useful for enologists and consumers.Maria Alessandra Paissoni and Giulia Motta contributed equally to the study.

show abstract

A review on food oral tribology

Zhong

2022

Friction

View full text Add to dashboard Cite

Food entering the oral cavity undergoes a series of complex processing behaviors. It is subjected to compression and shearing by the teeth, tongue, and palate to reduce its size and mix with saliva until it is swallowed. The oral processing behaviors are thought to be closely related to both food and oral frictional properties. Much effort has been made in recent decades about food oral tribology to explore this complicated lubrication behavior. Understanding the lubrication mechanism of food in the mouth is important for improving the consumption experience and developing the novel food. This paper provides a new perspective on the effects of composition, texture, structure, and saliva-food component interactions on lubrication properties of different foods, the relationship between sensory perception and oral frictional behavior, and the mechanism and pattern of lubrication categorized by common food types. The roles of tribology in the improvement of food taste, the search for healthier ingredient substitutes, functional foods, and the development of green foods are analyzed. Conceptual and numerical prediction models among physical properties, sensory perception, and frictional behavior of food are discussed. Studies of simulating oral processing, such as the selection of friction pair materials, physical modification of contact surfaces, addition of saliva, different modes of motion, and contact forms are concluded and classified. The progress of commercial friction apparatus as well as customized friction devices applied to the food sector in recent years are described. The characteristics, performances, and applications of these tribological instruments are analyzed and compared. In addition, the results achieved by oral tribology in identifying adulterated foods and ensuring food safety are presented. Finally, some suggestions are put forward for the current challenges and future development of food oral tribology.

show abstract

Friction measurements of model saliva-wine solutions between polydimethylsiloxane surfaces

Cited by 10 publications

References 32 publications

Study on the evaluation method of cigarette astringency in the simulated oral environment

Study on the evaluation method of cigarette astringency in the simulated oral environment

Mouthfeel subqualities in wines: A current insight on sensory descriptors and physical–chemical markers

A review on food oral tribology

Contact Info

Product

Resources

About