领学术科研之先，创食品科技之新
—— 中国食品杂志社
The oral ecosystem (OE) is a critical yet underexplored interface where food components interact with host physiology to shape flavor perception. This comprehensive review summarizes current knowledge on OE-flavor interactions through a hierarchical framework: 1) oral secretion-mediated flavor release and modification; 2) microbiota-driven flavor biotransformation; and 3) dynamic feedback loops between oral secretion and oral microbiota. We further critically evaluate emerging strategies for precision OE modulation, focusing on natural bioactives that target specific microbial guilds. Furthermore, we propose additional efforts in integrating multi-omics profiling with machine learning algorithms for data-driven personalized OE modulation. This work provides actionable insights into OE-tailored strategies in developing future foods with enhanced sensory experiences.
电话: 010-87293157
地址: 北京市丰台区洋桥70号
版权所有 @ 2023 中国食品杂志社 京公网安备11010602060050号 京ICP备14033398号-2
