van Ruth S M, Roozen J P, Nahon D F, Cozijnsen J L, Posthumus M A
Department of Food Science, Wageningen Agricultural University, The Netherlands.
Z Lebensm Unters Forsch. 1996 Jul;203(1):1-6. doi: 10.1007/BF01267761.
Influence of saliva composition and volume on flavour release from rehydrated French beans (Phaseolus vulgaris) was studied in three types of mouth model systems; dynamic headspace (DH), dynamic headspace and mastication (DHM) and a purge-and-trap (PT) model system. Volatile compounds were analysed by gas chromatography, using flame ionization detection (FID), mass spectrometry and sniffing port detection. Areas of FID peaks were largest in the PT system, followed by those of the DHM and DH systems, respectively. Saliva composition as well as volume influenced the release of volatile compounds from rehydrated French beans. Generally, FID data showed a decrease in release by the saliva component mucin, because of interactions between volatile compounds and protein, and in increase in release by its alpha-amylase, probably due to degradation of inclusion complexes of starch. The decrease in flavour release by the enlarged saliva volume was evaluated by a model study. Sniffing patterns of odour active compounds were barely influenced by either saliva composition or volume.
在三种口腔模型系统中研究了唾液成分和体积对复水后的菜豆（菜豆属）风味释放的影响；动态顶空（DH）、动态顶空与咀嚼（DHM）以及吹扫捕集（PT）模型系统。使用火焰离子化检测（FID）、质谱和嗅探口检测通过气相色谱分析挥发性化合物。FID峰面积在PT系统中最大，其次分别是DHM和DH系统。唾液成分以及体积影响复水菜豆中挥发性化合物的释放。一般来说，FID数据显示由于挥发性化合物与蛋白质之间的相互作用，唾液成分粘蛋白会使释放量减少，而其α-淀粉酶会使释放量增加，这可能是由于淀粉包合物的降解。通过模型研究评估了因唾液体积增大导致的风味释放减少。气味活性化合物的嗅探模式几乎不受唾液成分或体积的影响。
