Abstract：
Salivary proteins precipitation by interaction with polyphenols is the major mechanism for astringency. However, alternative mechanisms seem involved in the perception of different subqualities of astringency. In this study, adsorption of four astringent agents to in vitro oral models and their sensory properties were assessed. Overall, green tea infusion and tannic acid have shown a higher adsorption potential for models with oral cells and absence of saliva. Alum and grape seed extract presented higher adsorption in models with presence of oral cells and saliva. Multiple factor analysis suggested that adsorption may represent important mechanisms to elicit the astringency of alum. Models including saliva, were closely associated with overall astringency and aggressive subquality. Models with cells and absent saliva were closely associated with greenness, suggesting a taste receptor mechanism involvement in the perception. For the first time a correlation between an oral-cell based assay and astringency sensory perception was shown.
摘要：
唾液蛋白通过与多酚的相互作用而沉淀是收敛的主要机制。然而,替代机制似乎涉及对收敛性的不同亚质的感知。在这项研究中,评估了四种收敛剂在体外口腔模型中的吸附及其感官特性。总的来说,绿茶输液和单宁酸对具有口腔细胞和没有唾液的模型显示出更高的吸附潜力。明矾和葡萄籽提取物在存在口腔细胞和唾液的模型中表现出更高的吸附。多因素分析表明，吸附可能是引起明矾收敛性的重要机制。模型包括唾液,与总体收敛性和侵略性亚质量密切相关。有细胞和唾液缺失的模型与绿色密切相关，提示味觉受体机制参与感知。首次显示了基于口腔细胞的测定与涩感感觉之间的相关性。
