ReviewFoods (Basel, Switzerland)2021
Impact of Oral Microbiota on Flavor Perception: From Food Processing to In-Mouth Metabolization.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
17 citing papers in PubMed, 35 citations in OpenAlex.
- Beyond Sensory Properties: Molecular Interactions of Antioxidant Flavour-Active Polyphenols Across the Food-Oral-Gut Axis.Antioxidants (Basel, Switzerland) · 2026Review
- Oral health assessment in a prospective birth cohort study.BDJ open · 2026Article
- Interactions between taste and oral microbiome: mechanisms and implications for oral and systemic diseases.Journal of oral microbiology · 2026Review
- Integrative insights into the oral microbiome's role in systemic diseases: novel therapeutic strategies and future directions.Antonie van Leeuwenhoek · 2025Review
- Meaty Aroma Compounds Enhance MSG Umami Perception Through Allosteric Modulation of T1R1/T1R3 Receptor: Evidence from Nasal Clip Sensory Evaluation and Molecular Dynamics Simulation.Foods (Basel, Switzerland) · 2025Article
- NO: a key player in microbiome dynamics and cancer pathogenesis.Frontiers in cellular and infection microbiology · 2025Review
- Sleep disorders as independent predictors of taste dysfunction risk.BMC oral health · 2024Article
- Aromatic Profiling of New Table Grape Varieties Using Gas Chromatography/Mass Spectrometry and Olfactometry.Plants (Basel, Switzerland) · 2024Article
- Microbial β C-S Lyases: Enzymes with Multifaceted Roles in Flavor Generation.International journal of molecular sciences · 2024Review
- Unlocking Flavor Potential Using Microbial β-Glucosidases in Food Processing.Foods (Basel, Switzerland) · 2023Review
- Beyond the Bottle: Exploring Health-Promoting Compounds in Wine and Wine-Related Products-Extraction, Detection, Quantification, Aroma Properties, and Terroir Effects.Foods (Basel, Switzerland) · 2023Review
- Dynamic Instrumental and Sensory Methods Used to Link Aroma Release and Aroma Perception: A Review.Molecules (Basel, Switzerland) · 2023Review
- The role of the oral microbiome in obesity and metabolic disease: potential systemic implications and effects on taste perception.Nutrition journal · 2023Review
- Characterization of human oxidoreductases involved in aldehyde odorant metabolism.Scientific reports · 2023Article
- Role of Insect and Mammal Glutathione Transferases in Chemoperception.Biomolecules · 2023Review
- Relationship between Recovery from COVID-19-Induced Smell Loss and General and Oral Health Factors.Medicina (Kaunas, Lithuania) · 2022Article
- Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors at 2 institutions in 2 countries.
Funding
Abstract
Flavor perception during food intake is one of the main drivers of food acceptability and consumption. Recent studies have pointed to the oral microbiota as an important factor modulating flavor perception. This review introduces general characteristics of the oral microbiota, factors potentially influencing its composition, as well as known relationships between oral microbiota and chemosensory perception. We also review diverse evidenced mechanisms enabling the modulation of chemosensory perception by the microbiota. They include modulation of the chemosensory receptors activation by microbial metabolites but also modification of receptors expression. Specific enzymatic reactions catalyzed by oral microorganisms generate fragrant molecules from aroma precursors in the mouth. Interestingly, these reactions also occur during the processing of fermented beverages, such as wine and beer. In this context, two groups of aroma precursors are presented and discussed, namely, glycoside conjugates and cysteine conjugates, which can generate aroma compounds both in fermented beverages and in the mouth. The two entailed families of enzymes, i.e., glycosidases and carbon-sulfur lyases, appear to be promising targets to understand the complexity of flavor perception in the mouth as well as potential biotechnological tools for flavor enhancement or production of specific flavor compounds.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.