Saliva Selectively Binds to Pungent Odors during Oral Consumption of Durian

Abstract Durian (Durio zibethinus) is well known for its odoriferous flavor character due to the presence of volatile sulfur compounds. However, its flavor behavior in the oral cavity has not yet been explored. Herein, the in vivo flavor composition of durian during oral processing was characterized, showing that the volatile flavor composition released into the oronasal cavity significantly differs from its headspace composition. It was surprising to observe that only <5 % of the total volatile content released during oral processing reaches the nasal cavity. Moreover, the sulfur-to-ester ratio of volatile components significantly decreases, suggesting that durian flavor may be perceived differently in retronasal versus orthonasal pathways. In vitro simulations further reveal that salivary mucin selectively binds to the sulfur content, changing the eventual volatile composition reaching the olfactory receptors during consumption. These findings hold significant implications toward understanding how oral processing impacts flavor composition and perception through retronasal and orthonasal mechanisms.