Effect of salivary components on volatile partitioning from solutions

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 8, 2001, Pages 3898-3905

  Friel, E N ^a   Taylor, A J ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

APIMS; Artificial saliva; Interactions; Mucin; Solute; Sucrose

Indexed keywords

MUCIN; SALIVA SUBSTITUTE; STOMACH MUCIN; SUGAR; VOLATILE AGENT;

ANIMAL; ARTICLE; BINDING COMPETITION; CATTLE; CHEMICAL BINDING; CHEMISTRY; DIFFUSION; DRUG EFFECT; PARTITION COEFFICIENT; PH; SALIVA; SOLUBILITY; SOLUTION AND SOLUBILITY; SWINE; VISCOSITY; VOLATILIZATION;

ANIMALS; BINDING, COMPETITIVE; CATTLE; DIFFUSION; GASTRIC MUCIN; HYDROGEN-ION CONCENTRATION; SALIVA, ARTIFICIAL; SOLUBILITY; SOLUTIONS; SWINE; VISCOSITY; VOLATILIZATION;

ANIMALIA; BOS TAURUS; BOVINAE; SUS SCROFA;

EID: 0034838494     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf010371e     Document Type: Article

References (35)

1. The influence of food-ingredient interactions on flavor perception
2. Flavor release and flavor perception
3. Dynamism in flavour science and sensory methodology
4. Therapeutic drug-monitoring in saliva - An update
5. Gas chromatography and sensory analysis of chocolate flavour: Intensity changes in time
6. Simulation of retronasal aroma using a modified headspace technique - Investigating the effects of saliva, temperature, shearing, and oil on flavor release
7. Role of sub-mandibular and sublingual saliva in maintenance of taste sensitivity recorded in the chorda tympani of rats
8. Optimisation and validation of the "Strathclyde simulated mouth" for beverage flavour research
9. Influence of mastication and saliva on aroma release in a model mouth system
10. Multicomponent diffusion and vapor-liquid equilibria of dilute organic components in aqueous sugar solutions
11. Flavour matrix interactions
12. Gas-phase concentration of volatiles in equilibrium with a liquid aqueous phase
13. An empirical model to predict the headspace concentration of volatile compounds above solutions containing sucrose
14. Changes in flavor release from rehydrated diced bell peppers (Capsicum annuum) by artificial saliva components in 3 mouth model systems
15. Interaction of flavor compounds with soy protein
16. Retention of aroma compounds by proteins in aqueous solution
17. Physicochemical interactions between aroma compounds and milk proteins: Effect of water and protein modification
18. Retention and release of aroma compounds in foods containing proteins
19. Infrared spectroscopic study of beta-lactoglobulin interactions with flavor compounds
20. Flavor binding by food proteins: An overview
21. Effect of pH on retention of aroma compounds by beta-lactoglobulin
22. The macrostructure of mucus glycoproteins in solution
23. Persistence of volatile compounds in the breath after their consumption in aqueous solutions
24. Atmospheric Pressure Chemical Ionisation for monitoring of volatile flavour release in vivo
25. Conformation of mucous glycoproteins in aqueous solvents
26. Effect of sucrose on the perceived flavor intensity of chewing gum
27. Interactions of nonvolatile and volatile substances in foods
28. Flavor binding by food components, particularly proteins
29. Determination of vapor-liquid partition and activity-coefficients of aroma compounds from their physicochemical characteristics
30. Some variables affecting composition of headspace aroma
31. Sucrose reduces the efficiency of protein denaturation by a chaotropic agent
32. The how and why of protein-carbohydrate interaction: A primer to the theoretical concept and a guide to application in drug design
33. An investigation of the water-binding properties of protein plus sugar systems
34. Atomic physicochemical parameters for three-dimensional structure directed quantitative structure-activity relationships III: Modelling hydrophobic interactions