New insights into the oral interactions of different families of phenolic compounds: Deepening the astringency mouthfeels

•Gallotannins and flavonols bind in different ways to oral constituents.•Salivary proteins were crucial contributors to gallotannin-driven interactions.•Interactions involving flavonols appeared to be oral cell-dependent.•Salivary proteins–flavonols interactions were negligible.•Astringency sub-qualities can be associated to different types of interactions.