Effect of salivary components on volatile partitioning from solutions

Area of Science:

• Food Science and Technology
• Biochemistry
• Physical Chemistry

Background:

• Aroma compounds in food are volatile and their release is influenced by food matrix components.
• Saliva plays a critical role in flavor perception by interacting with food components.
• Mucins, major glycoproteins in saliva, are known to interact with various molecules.

Purpose of the Study:

• To investigate the partitioning behavior of volatile aroma compounds in artificial saliva.
• To determine the influence of salivary components, particularly mucin, on volatile partitioning.
• To understand the impact of pH, mucin type, and other salivary constituents on volatile binding.

Main Methods:

• Static equilibrium headspace analysis was employed to measure the partition of fourteen volatile compounds.
• Experiments were conducted in solutions mimicking artificial saliva, including mucin, salts, and sugars.
• Comparisons were made between bovine and pig gastric mucin, and the effect of pH was assessed.

Main Results:

• No significant difference in volatile partitioning was observed between bovine and pig gastric mucin.
• Mucin viscosity varied with pH, but volatile compound binding showed minimal pH dependence.
• Three distinct partitioning behaviors were observed: unaffected, decreased by mucin, or decreased by mucin and influenced by salts/sugar.
• The order of addition of volatiles or sugar to mucin solutions affected headspace concentration, indicating competitive binding.

Conclusions:

• Salivary mucin significantly influences the partitioning and potential release of volatile aroma compounds.
• The interaction between mucin, volatiles, and other salivary components (salts, sugar) is complex and depends on the order of addition.
• These findings provide insights into the molecular mechanisms governing flavor release and perception in the oral cavity.