Tackling the Astringency Enigma in Mouthfeel via Mechanosensation: a Biophysical Approach.

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 with foods and beverages with significant health benefits, including plant-based products. While plant-based diets are generally considered healthier and more sustainable than animal-based diets, their astringent properties frequently lead to consumer rejection. Overcoming these sensory barriers is key to promoting plant-based foods for both health and environmental sustainability. Previous studies show that astringency is triggered by the interaction between phenolic compounds in plant products and salivary proteins or oral epithelial cells. However, the exact mechanosensory pathway for astringency perception remains unclear. This project aims to uncover the fundamental mechanisms behind astringency perception, focusing on mechanosensation, through an interdisciplinary approach that combines molecular, biophysical, and physiological strategies. The study will identify specific mechanoreceptors on oral cells and investigate how phenolic compounds interact with components of the oral cavity. Atomic force microscopy will be the core technique to investigate mechanoreceptor activation, while sensory studies will explore ingredient replacements or additives to improve mouthfeel without compromising health benefits. As such, this project aligns with the Sustainable Development Goal number 3 – “Good health and well-being” – set out by the United Nations, by providing valuable insight into the development of more sustainable dietary patterns, while promoting long-term health benefits.