Influence of Flavor Solvent on Flavor Release and Perception in Sugar-Free Chewing Gum

The influence of flavor solvent [triacetin (TA), propylene glycol (PG), medium chained triglycerides (MCT), or no flavor solvent (NFS)] on the flavor release profile, the textural properties, and the sensory perception of a sugar-free chewing gum was investigated. Time course analysis of the exhaled...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2008-05, Vol.56 (9), p.3254-3259
Main Authors: Potineni, Rajesh V, Peterson, Devin G
Format: Article
Language:English
Subjects:
Biological and medical sciences
breath analysis
Breath Tests
Carbohydrates - analysis
chewing gum
Chewing Gum - analysis
Chromatography, Gas
Chromatography, High Pressure Liquid
Female
flavor compounds
Flavor release
flavor solvents
Flavoring Agents - chemistry
Flavors and Aromas/Chemosensory Perception
Food industries
food matrix
Fundamental and applied biological sciences. Psychology
Humans
Male
Mastication
medium chain triacylglycerols
odor compounds
Odorants - analysis
perception
plasticity
propylene glycol
rheological properties
sensory evaluation
Solvents
sorbitol
sugar alcohols
sugar-free gum
sweetness
Taste
texture
Time Factors
time-intensity
Triacetin
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Summary:The influence of flavor solvent [triacetin (TA), propylene glycol (PG), medium chained triglycerides (MCT), or no flavor solvent (NFS)] on the flavor release profile, the textural properties, and the sensory perception of a sugar-free chewing gum was investigated. Time course analysis of the exhaled breath and saliva during chewing gum mastication indicated that flavor solvent addition or type did not influence the aroma release profile; however, the sorbitol release rate was statistically lower for the TA formulated sample in comparison to those with PG, MCT, or NFS. Sensory time-intensity analysis also indicated that the TA formulated sample was statistically lower in perceived sweetness intensity, in comparison with the other chewing gum samples, and also had lower cinnamon-like aroma intensity, presumably due to an interaction between sweetness intensity on aroma perception. Measurement of the chewing gum macroscopic texture by compression analysis during consumption was not correlated to the unique flavor release properties of the TA-chewing gum. However, a relationship between gum base plasticity and retention of sugar alcohol during mastication was proposed to explain the different flavor properties of the TA sample.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf072783e