Effect of saliva dilution on the release of diacetyl and 2-heptanone from cream style dressings

Abstract

Aroma release from a cream style dressing, consisting of a thickening agent dispersed in the water phase of an oil in water (o/w) emulsion, has been studied by a purge-and-trap (PT) and a dynamic headspace mastication (DHM) model using two representative volatile compounds, viz. diacetyl and 2-heptanone. These isolations have been carried out from three systems: the dressing, the thickening agent dispersion and the o/w type of emulsion after adding different volumes of artificial saliva. Dilution of the samples with artificial saliva influences the amounts released for diacetyl and 2-heptanone differently: diacetyl decreases upon dilution of the thickening agent dispersion, emulsion and dressing. However, the amount of released 2-heptanone decreased only in the case of the thickening agent dispersion. These differences are caused by the distribution of diacetyl and 2-heptanone between the water and the oil phases. The distribution is not so important, when the DHM model is used for the release from dressings. The viscosity of the mixture of dressing and artificial saliva then plays an essential role. In general, the viscosity is considered to suppress the release of flavour. However, it has been found that the amount of volatile compounds released from the more viscous dressing was greater than from the emulsion. Most probably, the DHM model creates a large surface area by adhesion of the dressing on the wall of the sampling flask and the plunger head. This result suggests that the DHM equipment, which mimics the mouth movement, might be used to predict the real release of flavour in the mouth more precisely than other mouth models.

Multiple automated headspace in-tube extraction for the accurate analysis of relevant wine aroma compounds and for the estimation of their relative liquid–gas transfer rates

“…The strategies can be divided into two groups: those ones that give a snapshot of the composition of the vapours above the product or streamed out of the product and those others which can provide a continuous monitoring of the composition of those vapours. In the first category, the most common approach is headspace solidphase microextraction (SPME) [12,13], although other techniques such as dynamic headspace extraction methods coupled to gas chromatography (GC) have been also applied [14,15]. In the second category we find direct atmospheric-pressure chemical ionization mass spectrometry (APCI-MS) [8,[16][17][18][19] and proton transfer reaction mass spectrometry (PTR-MS) [20][21][22].…”

Release of aroma compounds from dry-fermented sausages as affected by antioxidant and saliva addition

“…The effect of saliva composition and ratio on the release of volatile compounds has been studied by several authors [4,[6][7][8]10]. In general, saliva produces changes in the release of flavour compounds depending on saliva flow and composition which at the same time is affected by the nature of the stimulus that generates extra saliva on mastication [1].…”

“…Several studies were done in liquid systems such as oil and oil in water emulsions [4,7] and in mixtures of sucrose and cyclamate [11]. Other studies were performed in semi-liquid foods such as cream style dressings [10,12] or aqueous solutions [2,9]. Only a few studies were done with solid foods, French beans [5,7] and bananas [8].…”

Use of an artificial mouth to study bread aroma

“…The addition of artificial saliva has been studied on odorant solutions (Friel & Taylor, 2001;Roberts & Acree, 1995) and on semi-solid matrices (Hansson et al, 2003;Odake, Roozen, & Burger 1998;Odake, Roozen, & Burger 2000;van Ruth & Roozen, 2000;van Ruth et al, 1995b). It was shown that the effect of saliva composition varies greatly depending on the compounds studied (Friel & Taylor, 2001) and the matrix.…”

“…It was shown that the effect of saliva composition varies greatly depending on the compounds studied (Friel & Taylor, 2001) and the matrix. Indeed, while Odake et al (1998) showed an influence of artificial saliva on the release of odorant compounds from salad dressings, Rabe et al (2004) showed no effect of saliva addition on the release of volatile compounds from water and aqueous starch hydrolysate. In some of these studies, the impact of each saliva component was determined separately.…”