Biological films adhering to the oral soft tissues: Structure, composition, and potential impact on taste perception

Journal of Texture Studies
Eric Neyraud, Martine Morzel

Abstract

The role of free-flowing saliva in taste perception is increasingly recognized, but saliva is also present in the mouth as films intimately associated to soft or hard tissues. On mucosal surfaces, particularly on the tongue, the structure and composition of such films (including its microbial constitutive part) may play a particular role in the sense of taste due to their proximity with the taste anatomical structures. This review compiles the current knowledge on the structure of biological films adhering to oral mucosae and on their biochemical and microbiological composition, before presenting possible implications for taste perception. PRACTICAL APPLICATIONS: The understanding of the role of oral biological films on taste perception may provide new avenues of research and development for the industry or academia interested broadly in chemosensation.

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Citations

Feb 7, 2019·Journal of Texture Studies·Ana Carolina MoscaJianshe Chen
Sep 15, 2019·Journal of Oral Rehabilitation·Adeline Braud, Yves Boucher
May 21, 2020·Journal of Dental Research·A GardnerG H Carpenter
May 10, 2020·Clinical Oral Investigations·Adeline Braud, Yves Boucher
Apr 25, 2020·Journal of Texture Studies·Hiroshi MizunumaKenji Shimokasa
Mar 13, 2020·Metabolomics : Official Journal of the Metabolomic Society·Eric NeyraudCarole Tournier
Jun 1, 2021·Journal of the Science of Food and Agriculture·Xingqun WangXinmiao Wang
Aug 3, 2021·Frontiers in Cellular and Infection Microbiology·Mythily Srinivasan
Aug 28, 2021·Nutrients·Ryan Leung, Mihai Covasa

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