Pungent tasting substance in ginger reduces bad breath
How food ingredients affect our taste perception
31-Jul-2018 -
The pungent compound 6-gingerol, a constituent of ginger, stimulates an enzyme contained in saliva – an enzyme which breaks down foul-smelling substances. It thus ensures fresh breath and a better aftertaste. Citric acid, on the other hand, increases the sodium ion content of saliva, making salty ...
food chemistry
food ingredients
ginger
+1