Objectives: A handheld biosensor for measuring salivary α-amylase (sAA) was developed for convenient on-site measurement. Previous studies reported some discrepancies in sAA levels measured with a biosensor and a standard assay. This study aimed to compare sAA levels measured with three different methods and the factors affecting its levels. Methods: Thirty-eight participants collected saliva two times for three measurements. First, the collector strip was placed under the tongue for 2 minutes, then the strip was used to measure sAA level on-site immediately (intraoral biosensor; method 1). Then, a participant pooled the saliva for 4 minutes and collected the saliva into the tube which was aliquoted to measure in a laboratory with a handheld biosensor (extraoral biosensor; method 2) and with a standard enzyme kinetic assay (EKA; method 3). Additional experiments were carried out to compare the levels of sAA measured with differences in pooling time and positioning of the collector strip. Results: A high correlation of sAA levels between an extraoral and an EKA measurement (r = 0.989) was observed, while sAA levels measured with an intraoral method showed a significant but weaker correlation with either an EKA (r = 0.475) or an extraoral method (r = 0.436). Saliva pooling time and positioning of the collector strip significantly affected sAA levels. Conclusions: A handheld biosensor is valid to measure sAA levels extraorally. For an intraoral measurement, pooling time and positioning of the collector strip need to be taken into account.

Coffee beverage consumption is well-known to exert various health benefits; however, the effects of coffee aroma are rarely explored. This study aimed to investigate the calming effect of inhaling coffee aroma while the patients underwent dental procedures (probing and scaling). Salivary α-amylase (sAA) and cortisol (sCort) levels were measured as proxies of sympathetic nervous system and hypothalamic–pituitary–adrenal axis responses to stress respectively. Blood pressures and pulse rates were recorded. The results showed that undergoing dental procedures could increase sAA and sCort levels of the patients inhaling sham aroma while those inhaling coffee aroma had significantly decreased sAA and sCort levels (40% and 25% differences, respectively). The pulse rates of those inhaling coffee aroma were also lower. Subjective assessment using visual analog scale was in line with objective measures as well. The preference for coffee aroma or the frequency of coffee drinking had no effect on the sAA and sCort responses. This is the first study to provide evidence on the effect of coffee aroma on sAA and sCort levels in patients undergoing dental procedures.