Effect of salivary components on volatile partitioning from solutions.
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.
Friel
E N
EN
Samworth Flavour Laboratory, Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK. scxenf@nottingham.ac.uk
Taylor
A J
AJ
D000818:Animals; D001667:Binding, Competitive; D002417:Cattle; D004058:Diffusion; D005752:Gastric Mucins; D006863:Hydrogen-Ion Concentration; D012464:Saliva, Artificial / Q000494:pharmacology*; D012995:Solubility; D012996:Solutions / Q000737:chemistry*; D013552:Swine; D014783:Viscosity; D014835:Volatilization / Q000187:drug effects*
D005752:Gastric Mucins; D012464:Saliva, Artificial; D012996:Solutions