Which adds flavor to some dishes? Scientists have discovered those dealing with the issue of taste and smell, that this special spice is the bacteria that live in our mouths. Wine connoisseurs have noticed a long time ago, that some of its species leave a taste in the mouth, which fully develops only after approx. 20-30 seconds. You can feel similar aftertastes by eating, for example,. onions and peppers. Experts have just discovered the secret of this delayed reaction. Well, some of the microbes found in human saliva do, that the form of certain chemical compounds, e.g.. in wine, onions and peppers. As a result, these products acquire more aroma and flavor. They reach a new fragrance dimension, because there are so-called. cloth. These are sulfur-containing compounds, which have an extremely intense scent – to one np. they give the fragrance… skunk discharge.
However, in a minimal concentration, thiols can perfectly complement the taste of a dish. Provided, that he did not swallow it quickly, but he enjoys it long enough by holding it in his mouth.
