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Recent advances in understanding the modulatory mechanisms of saliva in flavor perception.

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Title: Recent advances in understanding the modulatory mechanisms of saliva in flavor perception.
Authors: Zhao K; China Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China., Xu Z; China Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China., Li Y; China Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China., Quan Q; China Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China., Xie Y; China Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China., Wang J; Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China. Electronic address: btbuwangjuan@163.com., Sun B; China Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China., Pu D; China Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China. Electronic address: 18518351472@163.com.
Source: Food chemistry [Food Chem] 2026 May 30; Vol. 512, pp. 148971. Date of Electronic Publication: 2026 Mar 21.
Publication Type: Journal Article; Review
Journal Info: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
Database: MEDLINE Ultimate
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  Data: Recent advances in understanding the modulatory mechanisms of saliva in flavor perception.
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  Data: <searchLink fieldCode="AU" term="%22Zhao+K%22">Zhao K</searchLink>; China Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China.<br /><searchLink fieldCode="AU" term="%22Xu+Z%22">Xu Z</searchLink>; China Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China.<br /><searchLink fieldCode="AU" term="%22Li+Y%22">Li Y</searchLink>; China Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China.<br /><searchLink fieldCode="AU" term="%22Quan+Q%22">Quan Q</searchLink>; China Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China.<br /><searchLink fieldCode="AU" term="%22Xie+Y%22">Xie Y</searchLink>; China Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China.<br /><searchLink fieldCode="AU" term="%22Wang+J%22">Wang J</searchLink>; Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China. Electronic address: btbuwangjuan@163.com.<br /><searchLink fieldCode="AU" term="%22Sun+B%22">Sun B</searchLink>; China Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China.<br /><searchLink fieldCode="AU" term="%22Pu+D%22">Pu D</searchLink>; China Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China. Electronic address: 18518351472@163.com.
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  Data: <searchLink fieldCode="JN" term="%227702639%22">Food chemistry</searchLink> [Food Chem] 2026 May 30; Vol. 512, pp. 148971. <i>Date of Electronic Publication: </i>2026 Mar 21.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Elsevier+Applied+Science+Publishers%22">Elsevier Applied Science Publishers </searchLink><i>Country of Publication: </i>England <i>NLM ID: </i>7702639 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1873-7072 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2203088146%22">03088146 </searchLink><i>NLM ISO Abbreviation: </i>Food Chem <i>Subsets: </i>MEDLINE
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        Value: 10.1016/j.foodchem.2026.148971
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              Text: 2026 May 30
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