Changes in flavour release from rehydrated: Diced bell peppers (Capsicum annuum) by artificial saliva components in three mouth model systems

Abstract

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.

Volatile Compounds in Spanish Paprika

“…The origin of acetic acid, the most abundant substance detected, in the paprika samples may be a consequence of both carbohydrate metabolism and smoking. This compound was also observed in other works (Keller et al, 1969;Van Ruth et al, 1995;Luning et al, 1995), although at lower levels. Smoking of paprika from La Vera was responsible for the presence of numerous compounds; i.e., phenols, cyclic ketones, furfural, naphthalene, methanal, etc.…”

“…However, significant quantities of 2,3-butanedione-diacetyl were found in hot-air dried (Luning et al, 1995) and rehydrated capsicums (Van Ruth and Roozen, 1994;van Ruth et al, 1995). All of these compounds were probably produced biologically during processing of capsicums, mainly from the carbohydrate metabolism.…”

“…Moreover, the presence of various volatile compounds of several chemical families: carbonyls, terpenes, pyrazines, alcohols, and so forth, has been observed in these studies. Also, van Ruth and Roozen (1994) and van Ruth et al (1995) studied the effect of artificial saliva on flavor release from rehydrated red bell peppers. They found that the aldehydes were the most abundant compounds among the volatiles liberated.…”

Advances in the Understanding of the Chemical Reactions Responsible for Bread Flavour Quality

“…For artificial mouth extraction, 60 g of bread, cut into pieces were used with 30 ml of artificial saliva (Van Ruth et al 1995) and 200 µl of internal standard (butanol). Artificial mouth container was maintained at 37°C.…”

Use of a chewing device to perform a mass balance on chewing gum components

“…[15] Released volatiles were collected on a Sep-Pack for analysis by gas chromatography-mass spectroscopy (GC-MS). A similar artificial mouth method was developed by van Ruth et al, [16] which allowed the researchers to control the amount of sample, artificial saliva addition, temperature and agitation. Recently, Salles et al [17] developed an artificial mouth with the capability to replicate compressive and shear forces of the human jaw that could potentially be interfaced with mass spectrometry to examine volatile and non-volatile flavour release.…”