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Chemical Senses Advance Access originally published online on February 4, 2009
Chemical Senses 2009 34(4):295-304; doi:10.1093/chemse/bjp003
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© The Author 2009. Published by Oxford University Press. All rights reserved. For permissions, please e-mail: journals.permissions@oxfordjournals.org

Saliva Characteristics and Individual Sensitivity to Phenolic Astringent Stimuli

Caterina Dinnella, Annamaria Recchia, Giovanna Fia, Mario Bertuccioli and Erminio Monteleone

Dipartimento di Biotecnologie Agrarie, Università degli Studi di Firenze, Firenze, Italy

Correspondence to be sent to: Caterina Dinnella, Dipartimento di Biotecnologie Agrarie, Via Donizetti 6, Firenze, 50144, Italy. e-mail: dinnella{at}unifi.it


  Abstract

Astringency sensation is due to interactions between salivary proteins and phenols and is based on an increased-friction mechanism. Modifications to the profile of salivary proteins and their concentration could affect tannin/protein reactions and hence the intensity of perceived astringency. Salivary characteristics of 65 subjects were compared after abstention from phenol-containing food and immediately after ingestion of tannic acid. The effect of stimulation on saliva characteristics was expressed in terms of D value, computed as the arithmetic difference between values found in saliva samples from the 2 conditions. Based on D values, subjects were clustered in two groups. Cluster 1 (Cl1, 53 cases) was characterized by low D values thus indicating that the basal saliva condition was quickly restored in these subjects. Cluster 2 (Cl2) was composed of 12 subjects whose basal salivary condition was not quickly restored, particularly in terms of salivary protein concentration and profile and saliva haze-forming capacity. Sensory data showed that subjects capable of maintaining constant saliva characteristics were less sensitive to astringent stimuli than subjects in which the same stimulations induced significant saliva modifications. The results suggest that a large proportion of the population are able to maintain their salivary protein concentration and simultaneously intercept and inactivate dietary tannins.

Key words: haze-forming capacity, phenol/protein insoluble aggregates, PRPs, salivary proteins, sensory evaluations, tannic acid

Accepted 31 December 2008


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