Main effects of human saliva on flavour perception and the potential contribution to food consumption

Abstract

Whole saliva is a mixture composed by the secretions of the major and minor salivary glands and the crevicular fluid, bacteria, cells and food debris. Its properties (flow and composition) are highly intra- and inter-individually dependent and reflect the health status of individuals. Saliva plays a key role in the eating process and on the perception of flavour. Flavour corresponds to the combined effect of taste sensations, aromatics and chemical feeling factors evoked by food in the oral cavity. It is a key determinant of food consumption and intake. This review summarises the evidence about the role of saliva in flavour perception and its potential contribution to food intake. All in all, evidence on the relationships between salivary parameters and both food perception and feeding behaviour is presented. This review emphasises that new studies accounting for the effect of salivary constituents on flavour alterations due to diseases (i.e. cancer, obesity and diabetes) are lacking and are expected in the incoming years.

An Investigation of the Influence of Age and Saliva Flow on the Oral Retention of Whey Protein and Its Potential Effect on the Perception and Acceptance of Whey Protein Beverages

“…Saliva flow is considered to decrease with age [5], accordingly, a reduced saliva flow is considered a problem and is commonly associated with decreased lubrication, protection, oral clearance, mucosal surface hydration and coating abilities within the oral cavity [6][7][8][9]. Furthermore, food breakdown and perception of taste, flavour and texture of foods are all influenced by saliva, impacting upon the eating process and food intake [10,11]. This emphasises the need to understand how saliva can impact sensory perception and consumption of foods in older adults.…”

Consistent Effects of Whey Protein Fortification on Consumer Perception and Liking of Solid Food Matrices (Cakes and Biscuits) Regardless of Age and Saliva Flow

“…Accordingly, the way an individual manipulates food in their mouth, usually described as mouth behaviour, is considered to influence food choice, texture preference and satisfaction [ 21 , 22 ]. Food oral processing and saliva perform key roles in the breakdown of food and sensory perception [ 23 ] and older adults are considered to consume foods more slowly and have reduced salivary flow rates compared with younger adults [ 24 , 25 ]. Appetite is also considered to decline with age, therefore understanding its role in sensory perception is key, e.g., ONS consumption can increase thirst from drying sensations [ 26 ].…”

Using Multiple Sensory Profiling Methods to Gain Insight into Temporal Perceptions of Pea Protein-Based Formulated Foods

“…Retronasal aroma perception is affected by interactions among volatile compounds, and the levels of salivary compounds are not constant throughout food consumption [ 20 , 21 ]. Sensations of astringency and bitterness often go hand in hand [ 22 ] and slowly develop in the mouth after ingestion. They also increase following repeated exposure [ 23 ].…”