Sarkar Anwesha, Krop Emma M
Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, LS2 9JT, Leeds, UK.
Curr Opin Food Sci. 2019 Jun;27:64-73. doi: 10.1016/j.cofs.2019.05.007.
Oral tribology is rapidly entering into the food scientists' toolbox because of its promises to predict surface-related mouthfeel perception. In this systematic review, we discuss how oral tribology relates to specific sensory attributes in model and real foods focussing on recent literature from 2016 onwards. Electronic searches were conducted in four databases, yielding 4857 articles which were narrowed down to a set of 16 articles using pre-specified criteria. New empirical correlations have emerged between friction coefficients in the mixed lubrication regime and fat-related perception (e.g. smoothness) as well as non-fat-related perception (e.g. pastiness, astringency, stickiness). To develop mechanistically supported generalized relationships, we recommend coupling tribological surfaces and testing conditions that are harmonized across laboratories with temporal sensory testing and multivariate statistical analysis.
由于口腔摩擦学有望预测与表面相关的口感感知，它正迅速进入食品科学家的工具箱。在本系统综述中，我们讨论口腔摩擦学如何与模型食品和真实食品中的特定感官属性相关，重点关注2016年以来的最新文献。我们在四个数据库中进行了电子检索，共获得4857篇文章，通过预先设定的标准将其筛选至16篇。在混合润滑状态下，摩擦系数与脂肪相关感知（如顺滑度）以及非脂肪相关感知（如面糊感、涩味、粘性）之间出现了新的经验关联。为了建立有机械支撑的广义关系，我们建议将跨实验室统一的摩擦学表面和测试条件与时间感官测试及多元统计分析相结合。
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