Mechanisms underlying the role of friction in oral texture

R.A. de Wijk, J.F. Prinz

    Research output: Contribution to journalArticleAcademicpeer-review

    84 Citations (Scopus)

    Abstract

    The role of friction in food texture sensations are reviewed with the focus on results from our own laboratory, concentrating on texture sensations that are affected by the lubricative properties (e.g., roughness and creaminess), by the viscosity (e.g., melting and thickness) and by the used thickeners (e.g., airiness and heterogeneity). A food's lubricative properties are affected by its fat content, fat droplet size, particle size and shape and thickener. Foods with lower fat contents, larger fat droplets, larger particles and specific thickeners exhibited higher friction while their creaminess and fattiness sensations, associated with good lubrication, are reduced. Roughness and dryness sensations, associated with poor lubrication, are increased. Taste and flavor compounds also affected these texture sensations, albeit via a different mechanism. Specific compounds can affect the lubricative properties of saliva resulting in friction-related sensations, such as astringency. Astringent compounds interact with proline-rich proteins in saliva, causing precipitation that may be sensed as discrete particles and/or increased roughness. Alternatively, the compounds may precipitate dead cells and other debris present in saliva. Astringent compounds may also directly affect the surface properties of the oral mucosa.
    Original languageEnglish
    Pages (from-to)413-427
    JournalJournal of Texture Studies
    Volume37
    Issue number4
    DOIs
    Publication statusPublished - 2006

    Keywords

    • astringency
    • food
    • polyphenols

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