Abstract
The role of saliva in oral health and the diagnosis of disease has been widely recognized, but the interactions between saliva and diet have received less attention. We review the properties and functions of saliva, as well as the role of saliva in the perception of taste and texture. The salivary secretion mechanism and the physical and chemical characteristics of saliva and its main components are described in detail. We also introduce how saliva participates in the formation of a food bolus and its influence on the perception of food texture in the oral cavity. The interactions between saliva and food components as they affect taste are also discussed.
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