MSCA PF 101204137 - TASTeM

An unhealthy diet is a major contributor to chronic disease and mortality worldwide. A shift toward healthier food choices is therefor 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.

Unhealthy diets are a major cause of disease and early death around the world. To improve public health, we need to shift toward healthier eating. One of the biggest factors influencing what people choose to eat is flavour – including taste, smell, and how food feels in the mouth.

One mouthfeel that many people find unpleasant is astringency – a dry, rough, or puckering sensation. It often comes from healthy plant-based foods. Even though plant-based diets are generally better for our health and the environment, many people reject them because of this unpleasant feeling.

This research project aims to understand exactly how astringency is sensed in the mouth. We already know that it’s linked to certain natural compounds in plants reacting with saliva or cells in the mouth. But the exact process, especially how the mouth senses this feeling, is still a mystery.

The researchers will study which touch-sensitive cells in the mouth are involved and how they respond to these plant compounds. They’ll use advanced tools like atomic force microscopy, which can detect tiny reactions at the cell level. They’ll also run taste tests to explore ways to improve the texture of plant-based foods without removing their health benefits.

The goal is to make healthy, plant-based diets more enjoyable and acceptable – helping people eat better and supporting long-term health and sustainability. This project supports United Nations Sustainable Development Goal 3: Good health and well-being.

European Commission

Marie Skłodowska-Curie Actions Postdoctoral Fellowship