Flavor release of diacetyl and 2-heptanone from cream style dressings in three mouth model systems

The release of volatile compounds from a cream style dressing, which consis ted of a thickening agent dispersed in the water phase of an oil in water ( o/w) type of emulsion,,vas studied by the purge-and-trap (PT), dynamic head space mastication (DHM) and dynamic headspace (DH) model systems for diace tyl and 2-heptanone as two volatile compounds. Big differences were detecte d in the quantity of volatiles released by the three models for both diacet yl and 2-heptanone: PT released the most, followed by DHM and DH. Nitrogen gas bubbling in PT and plunger up-and-down motion in DHM mimic mouth moveme nts and promoted volatile release more than DH. The quantity of volatiles r eleased depended on the nitrogen gas flow rate and isolation period with bo th the PT and the DHM model. Static headspace measurements indicated that n o interaction occurred between the volatiles and the dispersion thickening agent, nor between the volatiles and protein of saliva.