Enzyme in Saliva Shapes How We Sense Food Texture, Monell Chemical Senses Center Reveals

Published: Oct 14, 2010

Physorg.com -- Creamy. Gritty. Crunchy. Slimy. Oral texture perception is a major factor contributing to each person's food preferences. Now, a new study from the Monell Center reports that individuals' perception of starch texture is shaped by variability in the activity of an oral enzyme known as salivary amylase.

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