Abstract
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.
Highlights
Tribology, that is, the science of friction, lubrication and wear in interacting surfaces in relative motion, is no longer limited to answering mechanical engineering research questions
Considering the fast-moving nature of this research field, we present the first systematic review on the relationships between instrumental tribology measurements and sensory perception
Soft tribology to measure friction coefficients (m) in presence of model food structures, such as aqueous hydrogels [1], emulsions [2], emulsion gels [3], microgels [4,5] as well as real food products [6,7,8,9,10] is emerging as a quantitative tool in various food physics laboratories across the globe
Summary
That is, the science of friction, lubrication and wear in interacting surfaces in relative motion, is no longer limited to answering mechanical engineering research questions. Instruments In recent years, an impressive suite of commercially available and bespoke tribometers have surfaced to quantify the friction in presence of model and real food systems (Figure 2a), and allowed the plotting of Stribeck curve (Figure 2b) The differences between these tribometers are often the range of speed, material properties of the contact surfaces and the nature of movement (i.e. sliding, rolling, reciprocating). It is noteworthy that the contact pressure even using such PDMS ball-on-discs can be almost an order of magnitude higher than that found in mouth conditions [11] Besides these tribometers that can be purchased off-the-shelf, tribo-rheo cells have gained popularity among food scientists as they allow attaching an accessory to a controlled-stress rheometer, such as a ball-on-three plate set-up offered by Anton Paar, Austria [9,23] and double ball-on-plate [24] to ring-on-plate geometries [25] from TA Instruments, USA. This is because tribology is influenced by the lubricant and by the material properties www.sciencedirect.com
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