Oral tribology: Bridging the gap between physical measurements and sensory experience

Pradal, Clementine and Stokes, Jason R. (2016) Oral tribology: Bridging the gap between physical measurements and sensory experience. Current Opinion in Food Science, 9 34-41. doi:10.1016/j.cofs.2016.04.008


Author Pradal, Clementine
Stokes, Jason R.
Title Oral tribology: Bridging the gap between physical measurements and sensory experience
Journal name Current Opinion in Food Science   Check publisher's open access policy
ISSN 2214-7993
2214-8000
Publication date 2016-06
Year available 2016
Sub-type Critical review of research, literature review, critical commentary
DOI 10.1016/j.cofs.2016.04.008
Open Access Status Not Open Access
Volume 9
Start page 34
End page 41
Total pages 8
Place of publication Kidlington, Oxford, United Kingdom
Publisher Elsevier
Collection year 2017
Formatted abstract
Soft-tribology is emerging as an important field of research for quantifying the physics occurring during oral tribological processes. In a food oral processing context, recent research indicates that tribology measurements are providing insights into several texture-related sensory percepts, but obtaining quantitative empirical relationships between the two is challenging. Choosing a physiologically relevant tribological ‘system’ is paramount to the successful application of tribology as an indicator for texture perception; the choice of instrument, surfaces and model food system, as well as the role of saliva, should be carefully considered. Tribology and sensory perception are affected by multiple physico-chemical properties, and therefore integrative approaches that combine tribology with other characterisation techniques are necessary for mechanistic understanding on their inter-relationship.
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Critical review of research, literature review, critical commentary
Collections: School of Chemical Engineering Publications
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