Interactions between Artificial Saliva and 20 Aroma Compounds in Water and Oil Model Systems

Abstract

The interactions between saliva components and 20 aroma compounds in water and oil model systems were systematically evaluated as a function of saliva composition and saliva/model system ratio. Air/liquid partition coefficients of dimethyl sulfide, 1-propanol, diacetyl, 2-butanone, ethyl acetate, 1-butanol, 2-pentanol, propyl acetate, 3-methyl-1-butanol, ethyl butyrate, hexanal, butyl acetate, 1-hexanol, 2-heptanone, heptanal, alpha-pinene, 2-octanone, octanal, 2-nonanol, and 2-decanone were determined by static headspace gas chromatography. Chain length of compounds within the homologous series determined the extent of interactions with the model system or saliva. Salts in the artificial saliva hardly interacted with aroma compounds. On the other hand, saliva proteins lowered retention of highly volatile compounds and increased retention of less volatile, hydrophobic compounds. Significant differences in volatility of compounds when artificial saliva or water was added indicated that saliva could not be sufficiently replaced by water. The model system/saliva ratio influenced air/liquid partitioning of the aroma compounds significantly for both model systems. Although saliva composition affected volatility of the aroma compounds, the saliva/model system ratio was of much greater influence.

Enrichment and separation of acidic and basic proteins using the centrifugal ultrafiltration followed by nanoparticle‐filled capillary electrophoresis

“…5B). The result indicates that this method allowed stacking of proteins in a high-salt matrix, which mainly consisted of 15 mM NaCl and 6 mM KCl [30]. When a salivary sample was further pretreated by the centrifugal ultrafiltration, 50 nM Lys could be detected and exhibited higher peak intensity under identical stacking conditions (Fig.…”

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

“…van Ruth and Roozen [7] indicated that the increase in saliva volume produced a decrease of the release of aroma compounds in rehydrated French beans. In addition, van Ruth et al [4] reported that saliva composition affected air/liquid partition coefficients of aroma compounds in water and oil model systems, producing a salting out effect for hydrophilic compounds and binding of hydrophobic compounds by the proteins present in the saliva.…”

“…Aroma release has been studied using different methodologies, such as static headspace [2,4] and dynamic systems mimicking the human mouth [5][6][7][8]. The retronasal aroma perception is a dynamic process affected by many factors such as mastication and salivation, therefore the dynamic techniques used to evaluate aroma perception simulated this retronasal process.…”

“…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].…”