During eating, foods are submitted to two main oral processes-chewing, including biting and crushing with teeth, and progressive impregnation by saliva resulting in the formation of a cohesive bolus and swallowing of the bolus. Texture influences the chewing behavior, including mastication and salivation, and in turn, these parameters influence texture perception and bolus formation. During this complex mouth process, flavor compounds are progressively released from the food matrix. This phenomenon is mainly dependent on the food texture, the composition and in-mouth breakdown, and on saliva impregnation and activity, but an individual's anatomical and physiological aspects characteristics should also be taken into account. This article reviews the knowledge and progresses on in-mouth processes leading to food breakdown and flavor release and affecting perception. Relationships between food texture and composition, food breakdown, oral physiology, and flavor release are developed and discussed. This review includes not only the mechanical aspects of oral physiology but also the biological aspects such as the influence of saliva composition, activity, and regulation on flavor perception. In vitro and in silico approaches are also described.

Nutritional supplements are prescribed when one’s nutritional status is not conducive to good health. These foodstuffs constitute concentrated sources of nutrients such as vitamins, minerals, amino acids, and fatty acids. For nutritional supplements to be effective, patients must consume the amount that has been prescribed for the recommended period of time. Therefore, special attention must be given to the sensory attributes of these products. Indeed, the presence of active compounds can cause an off-taste or aftertaste. These negative sensations can lead to a reduction in the consumption of nutritional supplements and reduce the effectiveness of the treatment. In this manuscript, we provide an overview of the sensory characteristics and the sensing receptor mechanism of the main compounds present in oral nutritional supplements, such as amino acids, minerals, fatty acids, and vitamins. Part of this article is devoted to the development of new masking strategies and the corresponding potential influence at the industrial level.