FLAMME addresses a new and emerging question, the role of the oral microbiota in the flavour perception of aroma precursors. During food consumption, oral microbes are able to generate fragrant molecules in-mouth, but evidences concerning the entailed molecular mechanisms remain scarce. FLAMME aims to identify the involved microbial enzymes and characterize their activities as a function of salivary parameters related to the host physiology, by integrating results from -omics, molecular and sensory approaches. The results will help to understand the impact of the oral microbiota metabolism on flavour perception and additionally, it will pave the way for the modulation of this metabolism for an improved control of flavour generation in-mouth.