Effect of Salivary Components on Volatile Partitioning from Solutions

Abstract

Partition of fourteen volatile compounds, representing the diverse physicochemical properties of aroma compounds, was measured by static equilibrium headspace in solutions containing the components of artificial saliva, either singly or in mixtures. Comparison of a bovine salivary mucin and pig gastric mucin showed no significant difference in partition behavior of the volatiles, so gastric mucin was used. Mucin viscosity changed with pH, but binding of volatile compounds did not show a marked dependence on pH. All combinations of the salivary components were tested for their effect on partition. Three types of behavior were noted. Partition of some compounds was unaffected by mucin, and with other compounds mucin decreased partition, whereas another group showed a decrease with mucin that was affected by the presence of salivary salts and sugar. When volatiles or sugar were added to a mucin solution, the final headspace concentration depended on the order of addition, indicating some competition for binding. These solute-mucin effects are discussed in relation to mucin structure and behavior in solution.

How Texture Influences Aroma and Taste Perception Over Time in Candies

“…This temporal evolution was shown to be dependent on matrix texture: hard candy (15% gelatin) was perceived with an initial "butter" sensation and then characterized by a "strawberry" note, whereas soft candy (2% gelatin) was perceived as having a sour, "green" note, followed by a "strawberry" note. Some physiological factors could explain this result: dilution effects that depend on initial product texture, interactions between aroma and salivary components (Friel and Taylor 2001), and differences in aroma adsorption in the oral and pharyngeal mucosa and in the olfactory epithelium (Buettner and Beauchamp 2010). Moreover, the fastest and steepest increase in sour and "green" notes observed for the softest gel was probably due to the rapid breakdown of this gel in the mouth.…”

Prediction of perceived astringency induced by phenolic compounds

“…Moreover, mucin serves as a major protein component in artificial saliva formulations (Friel & Taylor, 2001;Hutteau & Mathlouthi, 1998;van Ruth & Roozen, 2000) and it has already been reported to form complexes with tannins (Asquit et al, 1987).…”

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

“…The first of all is the release of compounds from the food matrix to the saliva phase in the mouth. Then, there is a partitioning from the saliva to the air, followed by the dilution and transport from the air phase in the mouth to the airways of the nose [2].…”

“…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.…”

“…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].…”