Salivary emulsification shapes flavor release and perception in sturgeon caviar during oral processing

In this study, the effect of salivary emulsification on caviar oral flavor perception was elucidated. Sensory evaluation indicated that salty, seafood, creamy, and fatty were considered caviar characteristic flavors, 12 s was the optimal time point for caviar flavor release. Cryo-SEM indicated that caviar fat was emulsified by saliva and formed saliva-fat emulsion (SE) during oral processing, and structure was evolved from a loose network to a highly complex and tightly structure. Rheological results showed that SE stability gradually increased, viscosity and elastic modulus decreased. The key aroma compounds in SE were determined by SPME-GC–MS, including ( E )-2-octenal, 1-octen-3-ol, octanal, and nonanal. Correlation analysis revealed that the more flexible and softer SE could promote the release of 1-octen-3-ol and ( E )-2-octenal. Thr 520 is considered key amino acid residue for the combination of MUC5B with key aroma compounds. These findings enhance the understanding of how high-fat foods generate a pleasant oral experience. • 12 s was the optimal time point for caviar flavor release. • Salty, seafood, creamy, and fatty were considered caviar characteristic flavors. • Saliva-fat emulsion (SE) structure was evolved from a loose network to a highly complex and tightly structure.