Open Access
Table 1.
Potential impact of salivary components and parameters on the different modalities involved in fat sensory perception (adapted from Salles et al., 2011).
| Salivary component & parameter | Potential targets | Products/effects | Potential impact on fat perception |
|---|---|---|---|
| pH | Free fatty acids, volatile acids | Salt formation, precipitation | Aroma and taste |
| Dry matter (salts, small molecules, etc.) | Fat-related aroma compounds | Aroma release | Aroma perception |
| Total antioxidant status (TAS) | Polyunsaturated fatty acids | Aldehyde, alcohol, and ketone synthesis | Aroma After taste |
| α-Amylase | Starch Aroma compounds | Emulsion (de)stabilisation Aroma release | Texture Aroma |
| Lipolysis | Tri-, di-, and mono-glycerides | Free fatty acids | Aroma and taste |
| Proteolysis | Protein stabilisers, fat droplets | Emulsion destabilisation | Texture |
| Proteins | Aroma compounds | Aroma release | Aroma |
| Mucins (Muc5B & Muc 7B) | Fat droplet (depletion) | Emulsion (de)stabilisation | Texture |
| Protein rich in proline (PRP)? | Fat droplet | Emulsion (de)stabilisation? | Texture? |
| Lysozyme | Emulsion, fat droplets | Emulsion (de)stabilisation | Texture Aroma |
| Lipocalins | Hydrophobic compounds (aroma and free fatty acids) | Interactions, solubilisation | Aroma and taste |
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