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Related Experiment Video

Updated: Feb 6, 2026

Assessment of Spatial Lingual Tactile Sensitivity using a Gratings Orientation Test
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Exploring the Relationship Between Astringency and Lingual Tactile Sensitivity.

Anaïs Lavoisier1, Alix Rollinat1,2, Rohit Srivastava1

  • 1Université Bourgogne Europe, Institut Agro, CNRS, INRAE, UMR CSGA, Dijon, France.

Journal of Texture Studies
|February 5, 2026
PubMed
Summary
This summary is machine-generated.

Lingual tactile sensitivity varies significantly between individuals. Astringency perception is linked to pressure sensitivity, not roughness, highlighting distinct aspects of tongue touch.

Keywords:
astringencyfood textureinter‐individual variabilitylingual tactile perceptionoral mechanoreceptors

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Area of Science:

  • Sensory science
  • Neuroscience
  • Food science

Background:

  • Lingual tactile sensitivity is crucial for food texture perception and eating behavior, yet receives less attention than taste.
  • The anterior tongue, with its specialized mechanoreceptors, is highly sensitive to tactile input.

Purpose of the Study:

  • To investigate inter-individual differences in lingual tactile sensitivity.
  • To explore the relationship between tactile sensitivity and astringency perception.

Main Methods:

  • Assessed three tactile dimensions: light touch (Von Frey monofilaments), spatial perception (two-point discrimination), and roughness sensitivity (paper coupons).
  • Utilized existing astringency detection thresholds for tannic acid solutions from 39 participants.
  • Measured tongue strength in participants.

Main Results:

  • Significant inter-individual variability was observed in all lingual tactile measures.
  • No correlations were found between light touch, spatial perception, and roughness sensitivity, indicating distinct functions.
  • A positive correlation emerged between astringency detection threshold and pressure discrimination threshold, suggesting a tactile component in astringency perception.
  • Tongue strength did not correlate with tactile or astringency sensitivity.

Conclusions:

  • Lingual tactile sensitivity encompasses distinct dimensions that require standardized assessment methods.
  • Astringency sensitivity appears to involve tactile input, particularly pressure discrimination, possibly via slowly adapting mechanoreceptors.
  • Understanding these tactile dimensions is key to comprehending food texture perception.