Influence of human saliva on odorant concentrations. 2. aldehydes, alcohols, 3-alkyl-2-methoxypyrazines, methoxyphenols, and 3-hydroxy-4,5-dimethyl-2(5H)-furanone
Büttner A (2002)
Publication Status: Published
Publication Type: Journal article
Publication year: 2002
Journal
Publisher: American Chemical Society
Book Volume: 50
Pages Range: 7105-7110
Journal Issue: 24
DOI: 10.1021/jf020714o
Abstract
The influence of human whole saliva on selected alcohols, aldehydes, 3-alkyl-2-methoxypyrazines, and phenols in food-relevant concentrations was investigated. At pH 7.5-8 it was found that the alcohols, methoxyphenols, methoxypyrazines, and 3-hydroxy-4,5-dimethyl-2(5H-)-furanone remained unmodified by saliva, whereas aldehydes were reduced to their corresponding alcohols. Generally, the processes were found to be dependent on the salivary activity of the panelists as well as on the concentration of the applied odorants. Reduction of the aldehydes did not occur after thermal treatment of the saliva. These investigations are aimed at finding an explanation for longer lasting aftertaste in humans, as it is induced by some odor-active compounds after the consumption of food materials.
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Germany (DE)How to cite
APA:
Büttner, A. (2002). Influence of human saliva on odorant concentrations. 2. aldehydes, alcohols, 3-alkyl-2-methoxypyrazines, methoxyphenols, and 3-hydroxy-4,5-dimethyl-2(5H)-furanone. Journal of Agricultural and Food Chemistry, 50(24), 7105-7110. https://dx.doi.org/10.1021/jf020714o
MLA:
Büttner, Andrea. "Influence of human saliva on odorant concentrations. 2. aldehydes, alcohols, 3-alkyl-2-methoxypyrazines, methoxyphenols, and 3-hydroxy-4,5-dimethyl-2(5H)-furanone." Journal of Agricultural and Food Chemistry 50.24 (2002): 7105-7110.
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