Astringency of Whey Protein Drinks: Origin, Exercise‐Induced Modulation, and Strategies of Sensory Optimization

Whey protein drinks are an important segment of the functional beverages market, which are commonly consumed as sports drinks due to their high nutritional value and convenience. However, their astringency limits consumer acceptance. This review examines the origin, characterization, and mitigation of astringency in this type of beverage. The main focuses of the article are on the impact of exercise on astringency perception, and the strategies of modulation and optimization of astringency sensation in the design of whey protein drinks. Astringency arises from multiple potential mechanisms, with the interaction between whey proteins, salivary proteins, and oral mucosa leading to reduced lubrication or increased friction as a key contributing mechanism. It is influenced by numerous factors, including pH, protein aggregation state, and dynamic changes within the oral environment. Sensory evaluation and instrumental methods, such as tribological analysis and adsorption techniques, can help quantify the astringency sensation. However, current in vitro analytical models still require optimization to better simulate real oral conditions. Exercise alters saliva secretion (reduced flow rate and changed composition), elevates oral temperature, and modulates taste sensitivity, potentially affecting cross-modal astringency perception. Strategies of mitigation and optimization of astringency sensation include physical, chemical, and biological approaches, all of which improve lubrication or inhibit protein adhesion to reduce astringency. Future research should focus on deepening the current understanding of the behavior of whey protein drinks in the mouth, developing better biomimetic oral models, and designing novel whey protein drinks tailored to the specific needs of athletes, thereby driving market expansion.