Oral tribology receives growing attention in the field of food sciences as it offers great opportunities to establish correlations between physical parameters, such as the coefficient of friction, and sensory effects when interacting with components of the human mouth. One important aspect covers the astringency produced by wine, which can be described as the sensation of dryness and puckering in the mouth, specifically occurring between the tongue and the palate after swallowing. Therefore, this article aims at shedding some light on recent trends to correlate physical measures, such as the coefficient of friction derived by oral tribology, with prevailing theories on underlying physiological causes for sensory perception of wines. Some successful cases reported the potential of correlating wine astringency perception with the coefficient of friction in tribological experiments. Our critical assessment demonstrates that the findings are still contradictory, which urgently asks for more systematic studies. Therefore, we summarize the current challenges and hypothesize on future research directions with a particular emphasis on the comparability, reproducibility and transferability of studies using different experimental test-rigs and procedures.

口腔摩擦学在食品科学领域受到越来越多的关注，因为它提供了很好的机会来建立物理参数（例如摩擦系数）与与人口腔成分相互作用时的感官效果之间的相关性。一个重要的方面包括葡萄酒产生的涩味，这可以描述为口腔干燥和起皱的感觉，特别是在吞咽后发生在舌头和上颚之间。因此，本文旨在阐明将物理测量（例如口腔摩擦学得出的摩擦系数）与有关葡萄酒感官知觉的潜在生理原因的流行理论相关联的最新趋势。一些成功的案例报告了在摩擦学实验中将葡萄酒涩味感知与摩擦系数相关联的潜力。我们的批判性评估表明，研究结果仍然相互矛盾，迫切需要更系统的研究。因此，我们总结了当前的挑战和对未来研究方向的假设，特别强调使用不同实验测试台和程序的研究的可比性、再现性和可转移性。