Influence of flavor solvent on flavor release and perception in sugar-free chewing gum

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 9, 2008, Pages 3254-3259

  Potineni, Rajesh V ^a   Peterson, Devin G ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

Breath analysis; Chewing gum; Flavor release; Flavor solvents; Perception; Time intensity

Indexed keywords

CARBOHYDRATE; FLAVORING AGENT; SOLVENT; TRIACETIN;

ARTICLE; BREATH ANALYSIS; CHEMISTRY; CHEWING GUM; FEMALE; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; MALE; MASTICATION; ODOR; TASTE; TIME;

BREATH TESTS; CARBOHYDRATES; CHEWING GUM; CHROMATOGRAPHY, GAS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FEMALE; FLAVORING AGENTS; HUMANS; MALE; MASTICATION; ODORS; SOLVENTS; TASTE; TIME FACTORS; TRIACETIN;

CINNAMOMUM VERUM;

EID: 44349109066     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf072783e     Document Type: Article

References (14)

1. Davidson, J. M.; Linforth, R. S. T.; Hollowood, T. A.; Taylor, A. J. Effect of sucrose on the perceived flavor intensity of chewing gum. J. Agric. Food Chem. 1999, 47, 4336-4340.
2. Duizer, L. M.; Bloom, K.; Findlay, C. J. Dual-attribute time-intensity measurement of sweetness and peppermint perception of chewing gum. J. Food Sci. 1996, 61, 636-638.
3. de Roos, K. B. Effect of texture and microstructure on flavor retention and release. Int. Dairy J. 2003, 13, 593-605.
4. Anonymous Gum base-flavor interactions; Cafosa Gum C.A.: Barcelona, Spain, 2007; www.cafosa.com.
5. Baek, I.; Linforth, R. S. T.; Blake, A.; Taylor, A. J. Sensory perception is related to the rate of change of volatile concentration in-nose during eating of model gels. Chem. Senses 1999, 24, 155-160.
6. Hansson, A.; Giannouli, P.; van Ruth, S. The influence of gel strength on aroma release for pectin gels in a model mouth and in vivo, monitored with proton-transfer-reaction mass spectrometry. J. Agric. Food Chem. 2003, 51, 4732-4740.
7. Weel, K. G. C.; Boelrijk, A. E. M.; Alting, A. C.; van Mil, P.; Burger, J. J.; Gruppen, H.; Voragen, A. G. J.; Smit, G. Flavor release and perception of flavored whey protein gels: Perception is determined by texture rather than by release. J. Agric. Food Chem. 2002, 50, 5149-5155.
8. Mestres, M.; Kieffer, R.; Buettner, A. Release and perception of ethyl butanoate during and after consumption of whey protein gels: Relation between textural and physiological parameters. J. Agric. Food Chem. 2006, 54, 1814-1821.
9. Mestres, M.; Moran, N.; Jordan, A.; Buettner, A. Aroma release and retronasal perception during and after consumption of flavored whey protein gels with different textures. 1. In vivo release analysis. J. Agric. Food Chem. 2005, 53, 403-409.
10. Lethuaut, L.; Weel, K. G. C.; Boelrijk, A. E. M.; Brossard, C. D. Flavor perception and aroma release from model dairy desserts. J. Agric. Food Chem. 2004, 52, 3478-3485.
11. Lethuaut, L.; Brossard, C.; Meynier, A.; Rousseau, F.; Llamas, G.; Bousseau, B.; Genot, C. Sweetness and aroma perceptions in dairy desserts varying in sucrose and aroma levels and in textural agent. Int. Dairy J. 2005, 15, 485-493.
12. Carroll, T. VH1 gum base composition Personal communication: Hershey Foods Corporation, Hershey, PA, 2006.
13. Schober, A. L.; Peterson, D. G. Flavor release and perception in hard candy: Influence of flavor compound-compound interactions. J. Agric. Food Chem. 2004, 52, 2623-2627.
14. Potineni, R.; Peterson, D, G. Mechanisms of flavor release in chewing gum: Cinnamaldehyde. J. Agric. Food Chem. 2008, 56, 3260-3267.