The importance of oral bacteria in taste formation

Bacteria Release Thiols That Create Flavor

Swiss researchers have reported that bacteria in the human mouth play a major role in shaping the flavor of certain foods.

They found that these bacteria can also produce odors from odorless components of food, allowing people to fully experience the aroma of fruits and vegetables. In a study published in the Journal of Agricultural and Food Chemistry, author Christian Starkenmann and colleagues claimed that some fruits and vegetables only give off their characteristic odors after they are swallowed. To prove this claim, tests were conducted on 30 subjects to assess the intensity of odors from odorless sulfur compounds and volatile sulfur compounds released from odorless components that are normally found in grapes, onions and peppers. The subjects immediately noticed the aroma of thiols, but it took 20 to 30 seconds to recognize the spread of odorless sulfur compounds. Previous reports have suggested that volatile compounds derived from odorless precursors found in certain foods are responsible for this retroaromatic effect. The authors conclude that it is the ability of oral bacteria to release thiols that help create long-lasting flavors.