[Genetic Defect]

Originally Posted by MithShrike

I'm pretty sure that saliva one is false... The purpose of saliva is a solvent for water soluble materials in the mouth, amylase breaks down starches... I don't see that it has much to do with your sense of taste. I don't think saliva can break down cigar smoke...

Meh, I over thought this one for sure.

Originally Posted by Big Vito

Lubrication and binding: the mucus in saliva is extremely effective in binding masticated food into a slippery bolus that (usually) slides easily through the esophagus without inflicting damage to the mucosa. Saliva also coats the oral cavity and esophagus, and food basically never directly touches the epithelial cells of those tissues.

Solubilizes dry food: in order to be tasted, the molecules in food must be solubilized.
Oral hygiene: The oral cavity is almost constantly flushed with saliva, which floats away food debris and keeps the mouth relatively clean. Flow of saliva diminishes considerably during sleep, allow populations of bacteria to build up in the mouth -- the result is dragon breath in the morning. Saliva also contains lysozyme, an enzyme that lyses many bacteria and prevents overgrowth of oral microbial populations.

Initiates starch digestion: in most species, the serous acinar cells secrete an alpha-amylase which can begin to digest dietary starch into maltose. Amylase is not present, or present only in very small quantities, in the saliva of carnivores or cattle.
Provides alkaline buffering and fluid: this is of great importance in ruminants, which have non-secretory forestomachs.

Evaporative cooling: clearly of importance in dogs, which have very poorly developed sweat glands - look at a dog panting after a long run and this function will be clear.

both posts refer to salivary glands.