FLAVOR RELEASE FROM REHYDRATED FRENCH BEANS (PHASEOLUS-VULGARIS) INFLUENCED BY COMPOSITION AND VOLUME OF ARTIFICIAL SALIVA

Influence of saliva composition and volume on flavour release from reh ydrated French beans (Phaseolus vulgaris) was studied in three types o f mouth model systems; dynamic headspace (DH), dynamic headspace and m astication (DHM) and a purge-and-trap (PT) model system. Volatile comp ounds were analysed by gas chromatography, using flame ionization dete ction (FID), mass spectrometry and sniffing port detection. Areas of F ID peaks were largest in the PT system, followed by those of the DHM a nd DH systems, respectively. Saliva composition as well as volume infl uenced the release of volatile compounds from rehydrated French beans. Generally, FID data showed a decrease in release by the saliva compon ent mucin, because of interactions between volatile compounds and prot ein, and an increase in release by its a-amylase, probably due to degr adation of inclusion complexes of starch. The decrease in flavour rele ase by the enlarged saliva volume was evaluated by a model study. Snif fing patterns of odour active compounds were barely influenced by eith er saliva composition or volume.