ABSTRACT
The oral processing under melting and shearing must be subject to physical laws that make enjoyment and flavour release possible in the first place. The fatty phase and its physical properties were described by Ziegleder and Danzl and also in the chapter by Joshi et al. Because of the cluster formation of the proteins in saliva and the resulting change in water binding, the friction in the mouth changes significantly, resulting in the physical contribution of astringency in wine, tea, chocolate and other tannin- and phenol-rich foodstuffs. To understand the oral processing during the enjoyment of chocolate, other protein types besides mucins are important. Therefore, similar processes that lead to the physical contributions of astringency in wine can result in a strong aggregation of the oil droplets in chocolate. A major part of the pleasant mouthfeel resulting from the consumption of simple (bitter) chocolate is due to a cascade of complicated physical processes that take place in the mouth.
