The role of friction in perceived oral texture

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

    Research output: Contribution to journalArticleAcademicpeer-review

    202 Citations (Scopus)

    Abstract

    Instrumentally measured in vitro friction in semi-solid foods was related to oral texture sensations. Increased fat content resulted in lower sensations of roughness, higher sensations of creaminess, and lower friction, suggesting that lubrication is the mechanism by which fat affects oral texture in low fat foods. Starch breakdown by salivary amylase in low fat foods resulted in reduced friction, possibly through the release of fat from the starch food matrix, and the migration of fat to the surface of the bolus where it becomes available for lubrication. No evidence was found that salivary mucins or salivary viscosity play a role in lubrication. Astringent sensations may be related to reduced lubrication and increased friction caused by particles, either resulting from precipitation of salivary protein rich proteins or from flocculation of dead cells.
    Original languageEnglish
    Pages (from-to)121-129
    JournalFood Quality and Preference
    Volume16
    Issue number2
    DOIs
    Publication statusPublished - 2005

    Keywords

    • astringency
    • perception
    • bitterness
    • particles
    • tannin
    • wine

    Fingerprint Dive into the research topics of 'The role of friction in perceived oral texture'. Together they form a unique fingerprint.

    Cite this