“Oral” tribology study on saliva-tea compound mixtures: Correlation between sweet aftertaste (Huigan) perception and friction coefficient

Chong, Pik Han; Chen, Jianshe; Yin, Dan-Ting; Upadhyay, Rituja; Mo, Linyi; Liu, Han

doi:10.1016/j.foodres.2019.108642

Cited by 18 publications

(12 citation statements)

References 31 publications

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“…Several food matrices have been investigated from this angle, such as wines (Brossard, Cai, Osorio, Bordeu, & Chen, 2017;Wang et al, 2020), yoghurts (Morell, Chen & Fiszman, 2017) and tea (Chong et al, 2019).…”

Section: Approaches For Studying the Impact Of Saliva On Tribology Properties In Relation To Sensory Perceptionmentioning

confidence: 99%

Saliva matters: Reviewing the role of saliva in the rheology and tribology of liquid and semisolid foods. Relation to in-mouth perception

2021

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In recent years, the dynamic aspects of the oral perception of food have increasingly been taken into account in food texture characterization. At the same time, the experimental settings of instrumental measurements have also been emulating "oral contexts" more closely. The aspects related to in-mouth handling that have been incorporated into food studies include using saliva as a key material. Semisolid (or liquid) food does not usually need mastication but undergoes more subtle processes involving the tongue and palate, among other buccal structures, in which saliva is omnipresent. Creaminess, mouthfeel and astringency are central sensory sensations for which oral handling and consequently, saliva is pivotal. The present review examines the experimental considerations involved in using saliva in the rheology and tribology of liquid and semisolid foods. It also analyses some instrumental parameters that have been related to sensory attributes of liquid and semisolid foods.

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Section: Approaches For Studying the Impact Of Saliva On Tribology Properties In Relation To Sensory Perceptionmentioning

confidence: 99%

Saliva matters: Reviewing the role of saliva in the rheology and tribology of liquid and semisolid foods. Relation to in-mouth perception

2021

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“…Table 1 summarizes the sensory intensity of Huigan for various tea compound solutions (bottled water was served as control), following the procedure described in previous studies 3 . The Huigan intensity of the mixture of EC and EGC rated by sensitive group was the highest and showed significantly different compared to other samples in both the oral and oral-pharyngeal stage ( p < 0.05).…”

Section: Resultsmentioning

confidence: 99%

“…Different letters in the same column indicate significant difference from other samples. Results are adopted from Chong et al 3 .…”

Section: Resultsmentioning

confidence: 99%

“…According to sensory studies, the highest Huigan intensity rated among the studied tea compounds was the mixture of EC and EGC solution. To follow previous observation and to understand the underpinning mechanisms of Huigan, this work extends previous study 3 to investigate the interactions between tea compounds and human saliva and their impacts on the sensory perception of tea.…”

Section: Introductionmentioning

confidence: 82%

“…The sweet aftertaste of tea has not gained much attention and the underlying mechanism remains unclear. Our previous studies have demonstrated that the sweet aftertaste of tea can lead to an elevated salivation for an extended period of time and a term of Huigan, (a Chinese term for sweet aftertaste) was specifically used for this sensory attribute 3 . L-theanine contributes the umami and sweet taste to tea 4 ; trilobatin is a unique compound found in sweet tea leaves ( Lithocarpus polystachyus Rehd.)…”

Section: Introductionmentioning

confidence: 99%

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Tea compound-saliva interactions and their correlations with sweet aftertaste

Chong

Chen

Yin³

et al. 2022

npj Sci Food

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Huigan is an important sensory attribute which is commonly used as a quality indicator evaluation of tea products. Previous studies showed a strong correlation between the lubrication behavior of saliva-tea compound mixture and the sensory perception of Huigan from trained panelists. This work was further designed to investigate how the effect of tea consumption on the rate of saliva secretion and its functional properties including total protein content of saliva (TPC), salivary α-amylase (AMY) and lipase activity (LP). A quartz crystal microbalance with dissipation monitoring (QCM-D) was applied to reveal the adsorption behavior of human whole saliva and how the salivary film is affected by the presence of tea compounds. Results showed a significant positive correlation among TPC, LP and Huigan intensity for subjects who are Huigan-sensitive. Compared to the desorption of salivary film, the desorption of saliva-EC/EGC (epicatechin/epigallocatechin) mixture from the gold surface by QCM-D observation showed a significant effect on Huigan intensity in sensitive group when comparing to the salivary layer (blank).

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A review on food oral tribology

Zhong

2022

Friction

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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.

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“Oral” tribology study on saliva-tea compound mixtures: Correlation between sweet aftertaste (Huigan) perception and friction coefficient

Cited by 18 publications

References 31 publications

Saliva matters: Reviewing the role of saliva in the rheology and tribology of liquid and semisolid foods. Relation to in-mouth perception

Saliva matters: Reviewing the role of saliva in the rheology and tribology of liquid and semisolid foods. Relation to in-mouth perception

Tea compound-saliva interactions and their correlations with sweet aftertaste

A review on food oral tribology

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