Systematic Review on Tribology and Sensory Perception published in Current Opinion in Food Science

New Systematic Review published in the in Current Opinion in Food Science on "Marrying oral tribology to sensory perception: a systematic review", funded by ERC. In this review with Emma Krop (Research Assistant, ERC Project LubSat), we have narrowed down 4857 articles to a set of 16 articles systematically using pre-specified criteria to only look at studies post 2016 that probed tribology-sensory correlation. Interesting empirical correlations have emerged between friction coefficients in the mixed lubrication regime and fat-related perception (e.g. smoothness) as well as non-fat-related perception (e.g. pastiness, astringency, stickiness). To develop mechanistically supported generalized relationships, we recommend coupling tribological surfaces and testing conditions that are harmonized across laboratories with temporal sensory testing and multivariate statistical analysis.. For open access, click here: https://doi.org/10.1016/j.cofs.2019.05.007