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Thus, this study aimed to evaluate the influence of the type of alcoholic beverage (beer, wine, and brandy) on lingual lipase and \u03b1-amylase activity and in-mouth pH. It was possible to see that the pH values (drink and saliva) differed significantly from the pH values of the initial drinks. Moreover, the \u03b1-amylase activity was significantly higher when the panel members tasted a colorless brandy, namely Grappa. Red wine and wood-aged brandy also induced greater \u03b1-amylase activity than white wine and blonde beer. Additionally, tawny port wine induced greater \u03b1-amylase activity than red wine. The flavor characteristics of red wines due to skin maceration and the contact of the brandy with the wood can cause a synergistic effect between beverages considered \u201ctastier\u201d and the activity of human \u03b1-amylase. We can conclude that saliva-beverage chemical interactions may depend on the saliva composition but also on the chemical composition of the beverage, namely its constitution in acids, alcohol concentration, and tannin content. This work is an important contribution to the e-flavor project, the development of a sensor system capable of mimicking the human perception of flavor. Furthermore, a better understanding of saliva\u2013drink interactions allow us to comprehend which and how salivary parameters can contribute to taste and flavor perception.<\/jats:p>","DOI":"10.3390\/foods12051018","type":"journal-article","created":{"date-parts":[[2023,3,6]],"date-time":"2023-03-06T03:02:32Z","timestamp":1678071752000},"page":"1018","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":13,"title":["Exploring the Impact of \u03b1-Amylase Enzyme Activity and pH on Flavor Perception of Alcoholic Drinks"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-6460-9841","authenticated-orcid":false,"given":"Maria Jo\u00e3o","family":"Santos","sequence":"first","affiliation":[{"name":"Department of Agronomy, University of Tr\u00e1s-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1121-2792","authenticated-orcid":false,"given":"Elisete","family":"Correia","sequence":"additional","affiliation":[{"name":"Center for Computational and Stochastic Mathematics (CEMAT), Department of Mathematics, University of Tr\u00e1s-os-Montes and Alto Douro, 5001-801 Vila Real, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1615-2418","authenticated-orcid":false,"given":"Alice","family":"Vilela","sequence":"additional","affiliation":[{"name":"Chemistry Research Centre (CQ-VR), Department of Agronomy (DAgro), School of Agrarian and Veterinary Sciences (ECAV), University of Tr\u00e1s-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2023,2,27]]},"reference":[{"key":"ref_1","first-page":"1305","article-title":"Taste, olfactory and texture related genes and food choices: Implications on health status","volume":"23","author":"Precone","year":"2019","journal-title":"Eur. 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