Saliva enzymes and in-mouth pH changes impact on the perception of alcoholic beverages flavor: A preliminary study for the development of an e-flavor

Abstract

In the mouth, the action of saliva and enzymes causes the perception of elementary tastes and flavors. Therefore, the objective of this study was to evaluate the influence of pH and the action of enzymes - lipase, and $\alpha$-amylase - in human saliva on the perception of beverages flavor. We found that saliva-beverage interactions depend essentially on the chemical composition of the beverage, namely its constitution in acids, alcohol content, and amount of tannins. This work is a preliminary study that will help develop a sensor system capable of mimicking the human perception of flavor.