The contribution of salivary microbiome on the aroma release of wine at different oral processing stages
Aroma perception plays an important role in wine preference and evaluation and varies between groups of wine consumers. Saliva influences the release of aroma in the oral cavity. The composition of human saliva varies depending on stimulation; however, the compositional differences of stimulated and unstimulated saliva and their influences on aroma release have not been evaluated. In this study, we recruited healthy adults, of which 15 were Australian and 15 Chinese. Three types of saliva were collected from each participant: before, during, and after salivary stimulation. The collected salivary samples were characterised by flow rate, total protein concentration, esterase activity and microbiome composition by full-length 16S rRNA gene sequencing.