“…Saliva also plays a key role in flavor release during food consumption mainly by means of dilution or interaction effects with food ingredients (Buettner, 2002a(Buettner, , 2002bPoinot, Arvisenet, Grua-Priol, Fillonneau, & Prost, 2009). The influence of saliva on aroma release has been widely studied, both from in vivo and in vitro systems, with either real (Buettner, 2002a(Buettner, , 2002bGenovese, Piombino, Gambuti, & Moio, 2009;van Ruth & Roozen, 2000) or artificial saliva (Friel & Taylor, 2001;Genovese et al, 2009), and on various foods: water model solutions (Buettner, 2002a;Friel & Taylor, 2001), oil model solutions (van Ruth, Grossmann, Geary, & Delahunty, 2001), vegetables such as pepper and beans (van Ruth, Roozen, & Cozijnsen, 1995;van Ruth, Roozen, Nahon, Cozijnsen, & Posthumus, 1996;van Ruth & Roozen, 2000), complex foods (Odake, Roozen, & Burger, 1998) and wine (Genovese et al, 2009).…”