Mouth bugs play a role in creating the distinctive flavors of certain foods, scientists in Switzerland have reported.
According to researchers, the bacteria help gives people the rich flavours of wine, onions and peppers.
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They found that these bacteria actually produce food odors from odorless components of food, allowing people to fully savor fruits and vegetables.
The study has been published in the Journal of Agricultural and Food Chemistry.
In the study, Christian Starkenmann and colleagues point out that some fruits and vegetables release characteristic odors only after being swallowed, reports New Scientist.
![Food Ahoy! Gastronomy 'Glasnost' Brings Wild New Tastes on Plates]( "Food Ahoy! Gastronomy 'Glasnost' Brings Wild New Tastes on Plates")
Dried flowers, oil-laced fruit juice and spicy honey! Edibles about-to-hit-the-shelves being showcased at the world's largest food fair this week are proof in the pudding of a foodie
While scientists have previously reported that volatile compounds produced from precursors found in these foods are responsible for this 'retroaromatic' effect, the details of this transformation were not understood.
To fill that knowledge gap, the scientists performed sensory tests on 30 trained panelists to evaluate the odor intensity of volatile compounds - known as thiols - that are released from odorless sulfur compounds found naturally in grapes, onions, and bell peppers.
When given samples of the odorless compounds, it took participants 20 to 30 seconds to perceive the aroma of the thiols - and this perception persisted for three minutes.
The researchers also determined that the odorless compounds are transformed into the thiols by anaerobic bacteria residing in the mouth - causing the characteristic 'retroaromatic' effect.
The mouth acts as a reactor, adding another dimension to odor perceptions, they explain.
However, the authors conclude, it is saliva's ability to trap these free thiols that helps modulate the long-lasting flavors.
Source: ANI
SPH
In the study, Christian Starkenmann and colleagues point out that some fruits and vegetables release characteristic odors only after being swallowed, reports New Scientist.
Food Ahoy! Gastronomy 'Glasnost' Brings Wild New Tastes on Plates
Dried flowers, oil-laced fruit juice and spicy honey! Edibles about-to-hit-the-shelves being showcased at the world's largest food fair this week are proof in the pudding of a foodie
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While scientists have previously reported that volatile compounds produced from precursors found in these foods are responsible for this 'retroaromatic' effect, the details of this transformation were not understood.
To fill that knowledge gap, the scientists performed sensory tests on 30 trained panelists to evaluate the odor intensity of volatile compounds - known as thiols - that are released from odorless sulfur compounds found naturally in grapes, onions, and bell peppers.
When given samples of the odorless compounds, it took participants 20 to 30 seconds to perceive the aroma of the thiols - and this perception persisted for three minutes.
The researchers also determined that the odorless compounds are transformed into the thiols by anaerobic bacteria residing in the mouth - causing the characteristic 'retroaromatic' effect.
The mouth acts as a reactor, adding another dimension to odor perceptions, they explain.
However, the authors conclude, it is saliva's ability to trap these free thiols that helps modulate the long-lasting flavors.
Source: ANI
SPH
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