科研之友
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摘要
Astringency is described as a dry puckering-like sensation in the mouth following consumption of tannins including tea polyphenols. The current model describing astringency is based on precipitation of salivary proline-rich proteins by polyphenols and/or altered salivary lubrication. Because dryness from astringency is detected by oral tissues this suggests other interactions, possibly through direct alteration of the lubricating mucosal pellicle, which may also expose the oral mucosa below. A loss of mucosal lubrication is likely to be fundamental in astringency development and it seems likely that astringent stimuli alter the salivary bulk, saliva rheology and the saliva pellicle leading to an increase of friction in the oral cavity.
- 出版日期2013-10
