ArticleNPJ science of food2026
Urea supplementation is associated with holistic changes in suprathreshold non-volatile flavour perception through oral microbiome carbon metabolism.
Article in NPJ science of food, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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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.
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Abstract
Urea is a small inorganic compound, readily available in saliva, that can be metabolised by the oral microbiome. We hypothesised that dietary supplementation with urea would increase salivary levels, alter microbial metabolism and, potentially, modify suprathreshold non-volatile flavour perception. A semi-trained panel of 20 participants completed taste evaluations using visual analogue scales for nine tastants, both before and during a 5-day urea supplementation regimen. System-level analysis revealed a significant shift in suprathreshold non-volatile flavour perception during supplementation (PERMANOVA, p = 0.008) even though none of the nine tastants showed significant changes (p > 0.05 or an absolute percentage change greater than 10%) during the intervention. Functional gene completeness analysis, together with
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