Understanding the release and metabolism of aroma compounds using micro-volume saliva samples by ex vivo approaches
2018
Muñoz-González, Carolina | Feron, Gilles | Brulé, Marine | Canon, Francis | Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA) ; Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS) | AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement | ANR-14-CE20-0003,AlimaSSenS,vers une offre Alimentaire Adaptée et Saine à destination des populations SeniorS(2014) | ANR-14-CE20-0001,MUFFIN,Film salivaire muqueux et interactions avec la flaveur(2014) | European Project: 609398,EC:FP7:PEOPLE,FP7-PEOPLE-2013-COFUND,AGREENSKILLSPLUS(2014)
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Show more [+] Less [-]English. This study investigated the behaviour of key aroma compounds in the presence of human saliva (200 mu L) from different individuals (n = 3) submitted or not to centrifugation (whole vs clarified saliva). HS-GC results showed that human saliva strongly decreased the release of carbonyl compounds (aldehydes and ketones). This effect was dependent on i) the structure of the aroma compounds and ii) the saliva composition. Whole saliva exerted a higher effect than clarified saliva on aroma compounds. Moreover, this effect was individual-dependent and related to the total protein content and the total antioxidant capacity of saliva. HS-SPME and LLE-GC/MS analyses revealed that metabolism of the compounds by salivary enzymes was involved. This observation indicates that some aroma compounds could be metabolized in the oral cavity in an individual manner, which could have implications for aroma perception (e.g., formation of new metabolites with different odor thresholds and qualities) and/or organisms' health status (e. g., compound detoxification).
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