A team of scientists has developed a molecular sensor capable of releasing a thyme-like flavour when it comes into contact with the influenza virus in the mouth — offering a simple, low-cost way to detect infection at an early stage.
The sensor is based on a specially designed molecule that reacts with the neuraminidase enzyme, a key component of the influenza virus. When this enzyme breaks down the molecule, it releases thymol, the main compound found in thyme, known for its distinctive herbal taste.
Researchers say the sensor could be integrated into common consumer products, such as chewing gum or lollipops, allowing individuals to detect infection through taste alone — without the need for expensive laboratory tests.
Laboratory trials using saliva samples from flu patients showed that the distinctive flavour appeared within 30 minutes, confirming both the sensitivity of the device and its safety for human and mouse cells.
The developers noted that this breakthrough could pave the way for the first early home-screening tool for influenza, capable of identifying infection before symptoms appear — the period when the virus is most contagious.
The technology has already been granted a patent by the European Patent Office, marking an important step toward commercial use in the near future.
