Astringency is a sensation of dryness, roughening, and puckering, occurring during the consumption of tannin-rich foods. Recently, we came up with a new hypothesis on the molecular origin of astringency. It relies on the role of the transmembrane mucin MUC1, which may act as a sensor of the surface of the oral mucosa. MUC1 also participates to the formation of the mucosal pellicle (MP), a thin layer of salivary proteins that lubricates the surface of the oral cells. To check this new theory, we have developed an innovating in vitro model of oral mucosa based on the TR146 oral epithelial cell line. We have stably transfected this cell line with various isoforms of MUC1, which differ by the length of the variable number of tandem repeat modules and the SEA module, which includes a cleavage site leading to the formation of two subunits. The characterization of the cellular models was made upon 3 criteria: the level of MUC1 expression, its addressing to the plasma membrane, and its capacity to anchor salivary proteins, in particular MUC5B. Then, we studied the impact of MUC1 and its structure on the physico-chemical properties of the MP, using atomic force microscopy coupled with scanning microwave microscopy. It provides information on the surface topography, but also on the impedance, conductance, and dielectric properties at the cells’ surface and more deeply in the intracellular compartment. Initial results indicate differences in the structure of the MP and in the local conductance, due to the increase in the dielectric properties, depending on MUC1 isoforms. Moreover, the addition of tannins changed the surface topography by inducing the formation of aggregates, in which the forces of interactions increase significantly. This study demonstrates the impact of MUC1 on the physico-chemical properties of the oral mucosa, impacting probably its interactions with food compounds and in particular with flavor compounds.