Variability of human saliva composition: possible relationships with fat perception and liking.

@article{Neyraud2012VariabilityOH,
  title={Variability of human saliva composition: possible relationships with fat perception and liking.},
  author={Eric Neyraud and Olivier Palicki and Camille Schwartz and Sophie Nicklaus and Gilles Feron},
  journal={Archives of oral biology},
  year={2012},
  volume={57 5},
  pages={556-66}
}
Saliva is the medium that bathes the taste receptors in the oral cavity and in which aroma and taste compounds are released when food is eaten. Moreover saliva contains enzymes and molecules that can interact with food. To date, little research has been devoted to the intra- and inter-individual variabilities of these components and their inter-relationships. The first aim of this work was to study intra- and inter-individual variabilities over time in the composition of molecules likely to… CONTINUE READING

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