0000000000541697
AUTHOR
Carolina Munoz
Inter-individual differences in human saliva composition affect the partition of food and beverages aroma compounds
Saliva is the first biological fluid in contact with food during consumption. As such, it might exert an important role on the release of volatile compounds from foods into the oral cavity. Thus, understanding this role could help to explain aroma perception, food preferences and dietary intake in human. To date, most of the studies performed on the field have employed compositionally simple artificial salivas or pools mixing human salivas from different individuals. Nevertheless, the whole complexity of human saliva and the effect of interindividual differences on aroma release remains underexplored. Therefore, there is a need to gain a better understanding of the effect of human saliva co…
Role of saliva on wine aroma release by using in vitro static and dynamic headspace conditions
Unlike other food products, the number of studies regarding aroma release during wine consumption using in vitro or in vivo approaches is very scarce, and research on the role of different intra-oral factors (such as saliva), which might be involved in aroma release during wine drinking is still incipient (1). Although the relatively short-intra-oral period of consumption of liquid foods, could indicate a limited effect of saliva on aroma release, the formation of intra-oral (and pharyngeal) aroma depots (2), and the fact that natural swallowing of saliva is continuously performed, makes the idea that saliva might exert an important role in the perception of wine aroma during consumption pe…