Dual-attribute time-intensity measurement of sweetness and peppermint perception of chewing gum

Journal of Food Science

Volumn 61, Issue 3, 1996, Pages 636-638

  Duizer, L M ^a   Bloom, K ^b   Findlay, C J ^a  

^a Compusense Inc ^*  (Canada)

^b UNIVERSITY OF WATERLOO   (Canada)

Author keywords

chewing gum; dual attribute; peppermint; sweetness; time intensity

Indexed keywords

EID: 0029828681     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1996.tb13175.x     Document Type: Article

References (9)

1. Bloom, K., Duizer, L.M., and Findlay, C.J. 1994. An objective numerical method of assessing the reliability of time-intensity panelists. J. Sensory Studies 10: 285-294.
2. Cherukuri, S.R., Faust, S.M., and Mansukhani, G. 1992. Chewing gums having longer lasting sweetness. U.S. Patent 5,110,608.
3. Cliff, M. and Noble, A.C. 1990. Time-intensity evaluation of sweetness and fruitiness and their interaction in a model solution. J. Food Sci. 55(2): 450-454.
4. Cherukuri, S.R., Hriscisce, F.T., and Bilka, KP. 1990. Multi-layered chewing gum composition having different rates of flavor release. U.S. Patent 4,971,806.
5. De Roos, K.B. 1990. Flavor release from chewing gums. In Flavor Science and Technology, Y. Bessière and A.F. Thomas (Ed.), p. 355-358. John Wiley and Sons Ltd., Chichester.
6. Duizer, L.M., Findlay, C.J., and Bloom, K. 1995. Dual-attribute time-intensity sensory evaluation: A new method for temporal measurement of sensory perceptions. J. Food Quality & Preference 6: 121-126.
7. Reed, M.A. and Hook, J.S. 1992. Chewing gum with prolonged flavor release incorporating unsaturated purified monoglycerides. U.S. Patent 5,100,678.
8. Valdes, R.M., Hinreiner, E.H., and Simone, M.J. 1956. Effect of sucrose and organic acids on apparent flavor intensity. I. Aqueous solutions. Food Technol. 10(6): 282-285.
9. Yatka, R., Prombo, P., Barabolak, R.M., Zibell, S., and McGrew, G.N. 1986. Chewing gum having an extended sweetness. U.S. Patent 4,986,991.