Taste perception and oral microbiota: recent advances and future perspectives

Rud, Ida; Almli, Valérie Lengard; Berget, Ingunn; Tzimorotas, Dimitrios; Varela, Paula

doi:10.1016/j.cofs.2023.101030

Cited by 2 publications

(1 citation statement)

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“…Two dominating mechanisms have been suggested that support the role of the oral microbiota in taste sensitivity: (i) Biofilm formation that can limit the access of tastants to their receptors; (ii) microorganisms metabolic activity that can mediate sensitivity by metabolizing in the mouth, tastants derived from food or saliva, or by the production of bioactive metabolites [182].…”

Section: Influence Of Ph Saliva (Enzymes) Biochemistry and Oral Micro...mentioning

confidence: 99%

Beyond the Bottle: Exploring Health-Promoting Compounds in Wine and Wine-Related Products—Extraction, Detection, Quantification, Aroma Properties, and Terroir Effects

Marques,

Dinis,

Santos

et al. 2023

Foods

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Health-promoting compounds in wine and wine-related products are important due to their potential benefits to human health. Through an extensive literature review, this study explores the presence of these compounds in wine and wine-related products, examining their relationship with terroir and their impact on the aromatic and flavor properties that are perceived orally: sunlight exposure, rainfall patterns, and soil composition impact grapevines’ synthesis and accumulation of health-promoting compounds. Enzymes, pH, and the oral microbiome are crucial in sensory evaluation and perception of health promotion. Moreover, their analysis of health-promoting compounds in wine and wine-related products relies on considerations such as the specific target compound, selectivity, sensitivity, and the complexity of the matrix.

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Section: Influence Of Ph Saliva (Enzymes) Biochemistry and Oral Micro...mentioning

confidence: 99%