CORDIS Project
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This project investigates the mechanisms of astringency perception in plant-based foods, focusing on how specific compounds interact with oral cells. By understanding these interactions, the project aims to enhance the sensory experience of plant-based diets, promoting healthier eating habits and environmental sustaina…
An unhealthy diet is a major contributor to chronic disease and mortality worldwide. A shift toward healthier food choices is therefore essential to reduce the burden of diet-related diseases. A critical factor driving food choices and ultimately dietary habits, is flavour, which is a complex combination of sensory properties, including taste, aroma, and mouthfeel.
Astringent mouthfeel is a tactile sensation characterised by a puckering, rough, or drying feeling in the mouth, often associated wi…
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