Biological films adhering to the oral soft tissues: Structure, composition, and potential impact on taste perception

The role of free‐flowing saliva in taste perception is increasingly recognized, but saliva is also present in the mouth as films intimately associated to soft or hard tissues. On mucosal surfaces, particularly on the tongue, the structure and composition of such films (including its microbial constitutive part) may play a particular role in the sense of taste due to their proximity with the taste anatomical structures. This review compiles the current knowledge on the structure of biological films adhering to oral mucosae and on their biochemical and microbiological composition, before presenting possible implications for taste perception. Practical applications The understanding of the role of oral biological films on taste perception may provide new avenues of research and development for the industry or academia interested broadly in chemosensation.