Certain wines, fruits and vegetables have a strong aroma, which is felt after a while thanks to the bacteria that live in our mouth, chemists have reported, according to an Internet publication for girls and women aged 14 to 35. Pannochka. Net The late Emile Peynaud, who was considered the father of modern winemaking, noted that Sauvignon wine had a weak taste, but after 20-30 seconds, people who drank wine experienced literally an explosion of fragrance felt on the back of the oral cavity. Dr. Christian Starkenmann Firmenich together with colleagues, developers of fragrances in Geneva, decided to investigate the mechanism of the return of the fragrance and its enhancement in the mouth.

In order to smell something, it is necessary that the substance comes into contact with the olfactory tissue, the researchers reported. Scientists wanted to better understand how products that do not initially smell give a strong flavor when used. The study involved 30 people. As products were selected: grapes, onions and bell peppers.

The experiment participants extracted each of the proposed products in 5 seconds and then talked about their feelings. It turned out that the subjects immediately felt a faint smell, and after 20-30 seconds they could feel the brighter fragrance of the aftertaste.

If the initial aroma was felt for a few seconds, the smell of the aftertaste was felt for another three minutes.

Researchers studied the saliva of all participants before and after eating foods. It turned out that there is a bacterium in the mouth, which, interacting with the products, allows a brighter sense of aroma. According to experts, this discovery will allow us to better explore the taste and aroma of various products.

Medicinform. Net.