The effect of artificial saliva components on flavour release from rehydrated diced red bell peppers (Capsicum annuum) was studied in a mouth model system. This measured the dynamic headspace under oral conditions, such as temperature, volume of the mouth, salivation, and mastication (DHM). The results were compared with a dynamic headspace (DH) and a purge-and-trap (PT) model system. Volatile compounds were analysed by gas chromatography, using flame ionisation detection (FID), mass spectrometry (MS), and sniffing port detection (SPD). SPD revealed that only 12 of the 47 compounds identified by MS and FID possessed odour activity. For all saliva compositions FID peak areas of volatile compounds were largest in the F T system, followed by DHM and DH, respectively. In the PT system the less volatile compounds were relatively better released than other volatile compounds in comparison with the DHM and DH system, for all salivas. The saliva components much and aamylase caused a relative decrease in release of the less volatile compounds in all model systems. An overall decrease in FID peak areas of volatile compounds by the latter components was observed in model system DH only.

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