Opponency of astringent and fat sensations

Current Biology

Volumn 22, Issue 19, 2012, Pages

  Des Gachons, Catherine Peyrot ^a   Mura, Emi ^a,b   Speziale, Camille ^a,c   Favreau, Charlotte J ^a,c   Dubreuil, Guillaume F ^a,d   Breslin, Paul A S ^a,e  

^a MONELL CHEMICAL SENSES CENTER   (United States)

^b SUNTORY LTD   (Japan)

^c UNIVERSITÉ DE BOURGOGNE   (France)

^d AGROPARISTECH   (France)

^e RUTGERS UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84867374276     PISSN: 09609822     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.cub.2012.08.017     Document Type: Letter

References (10)

1. C.B. Lee, and H.T. Lawless Time-course of astringent sensations Chem. Senses 16 1991 225 238
2. M.R. Bajec, and G.J. Pickering Astringency: mechanisms and perception Crit. Rev. Food Sci. Nutr. 48 2008 858 875
3. E. Monteleone, N. Condelli, C. Dinnella, and M. Bertuccioli Prediction of perceived astringency induced by phenolic compounds Food Qual. Pref. 15 2004 761 769
4. P.A. Breslin, M.M. Gilmore, G.K. Beauchamp, and B.G. Green Psychophysical evidence that oral astringency is a tactile sensation Chem. Senses 18 1993 405 417
5. R.A. De Wijk, and J.F. Prinz Mechanisms underlying the role of friction in oral texture J. Text. Stud. 37 2006 413 427
6. B.J. Lyman, and B.G. Green Oral astringency: effects of repeated exposure and interactions with sweeteners Chem. Senses 15 1990 151 164
7. J. Chen, and J.R. Stokes Rheology and tribology: Two distinctive regimes of food texture sensation Trends Food Sci. Technol. 25 2012 1 9
8. G.A. van Aken Modelling texture perception by soft epithelial surfaces Soft Matter 6 2010 826 834
9. B.J.D. Le Reverend, I.T. Norton, P.W. Cox, and F. Spyropoulos Colloidal aspects of eating Curr. Opin. Colloid Interf. Sci. 15 2010 84 89
10. A. Preetha, and R. Banerjee Comparison of artificial saliva substitutes. Trends Biomater. Artif Organs 18 2005 178 186