An In Vitro Tribological Astringency Assessment Method Based on Astringency Perception Mechanism

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The developed method quantifies astringency intensity via friction measurements, enhancing food quality assessments.
Using porcine gastric mucin, the device effectively captures interactions between tannins and salivary proteins.
A calibration curve was established based on friction coefficients, providing reproducible results across various tannin concentrations.
The method detected significant changes in wine samples, illustrating its potential application in evaluating food astringency.

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This study demonstrates a new tribological approach to measure astringency in foods, suggesting significant implications for food science.

Kuang et al. (2025) studied this question.

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This study demonstrates a new tribological approach to measure astringency in foods, suggesting significant implications for food science.