食品口腔摩擦学研究进展

食品在口腔加工的过程被认为涉及流变学和摩擦学机制，而口腔摩擦则被认为是口腔质构感知产生的一个重要机理，用来描述舌头与口腔上颚、舌头与食品之间相对运动以及由此产生的触觉感受. 本文中综述了近年来食品口腔加工领域的摩擦学研究进展，包括摩擦学测量技术与方法、体内口腔摩擦和感官知觉之间的联系等. 相关研究表明，摩擦学测量为几种与质构相关的感知提供了理论依据，但获得两者之间的量化经验关系仍然很有挑战性；同时，由于摩擦学和感官感知受到多种物理化学性质的影响，因此必须将摩擦学和其他表征技术相结合用以解释两者的相互关系及机制，从而促进食品口腔加工摩擦学的持续和深入发展，并为高品质食物和饮料的研究和设计提供重要工具和理论支撑. 

Progress of Oral Tribology in Food

The process of food processing in the oral is considered to involve rheological and tribological mechanisms, while the oral friction has been considered as an important mechanism of oral texture perception, which is used to describe the relative movement between the tongue and oral cavity, tongue and lips, tongue and food, and the resulting tactile sensations. In this paper, we review the present status of the research progresses in tribological measurement including in-vivo oral friction, sensory perception in the field of food and oral processing. In a food oral processing context, recent research indicates that tribology measurements are providing insights into several texture-related sensory percepts, nevertheless building a quantitative empirical relationship between the two factors is still challenging. Tribology and sensory perception are affected by multiple physical/chemical properties, and therefore integrative approaches that combine tribology with other characterization techniques are necessary for mechanistic understanding on their inter-relationship. The field of oral tribology will undoubtedly continue to develop and provide important tools and knowledge in research and design of foods and beverages.