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Saliva and Flavor Perception: Perspectives.

Francis Canon¹, Fabrice Neiers¹, Elisabeth Guichard¹

¹UMR Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, Centre National de la Recherche Scientifique (CNRS), Institut National de la Recherche Agronomique (INRA) , Université Bourgogne Franche-Comté , 21000 Dijon , France.

Journal of Agricultural and Food Chemistry

|July 3, 2018

Summary

Saliva significantly impacts flavor perception by transporting, adsorbing, and metabolizing flavor compounds. Understanding individual salivary variations is key to explaining differences in flavor experiences.

Keywords:

astringency flavor compounds flavor perception metabolism saliva salivary proteins taste

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Area of Science:

Food Science
Sensory Science
Biochemistry

Background:

Saliva plays a crucial role in flavor perception.
It influences flavor molecule transport, adsorption, metabolism, and oral lubrication.
Salivary proteins interact with and modify flavor compounds.

Purpose of the Study:

To review current understanding of saliva's role in flavor perception.
To highlight trends and future perspectives in this research area.
To emphasize the need for further investigation into salivary factors.

Main Methods:

Literature review of studies on saliva and flavor perception.
Analysis of the functions of saliva in the oral cavity.
Comparison of fresh whole saliva with artificial or modified saliva.

Main Results:

Fresh whole saliva facilitates flavor molecule interactions and metabolism.
Artificial or depleted saliva shows reduced or absent flavor-modulating effects.
Interindividual variations in saliva composition correlate with flavor perception differences.

Conclusions:

Saliva's protein composition is critical for flavor perception.
Further research is needed on salivary protein aggregates and microbiota.
Investigating lifelong changes in salivary composition and cross-modal brain interactions is essential.