Dynamic flavor release from chewing gum: Mechanisms of release

• Published in: Food research international 2019-02, Vol.116, p.717-723
• Main Authors: Hinderink, Emma B.A., Avison, Shane, Boom, Remko, Bodnár, Igor
• Format: Article
• Language: English
• Subjects: APCI-MS; Artificial mouth; Chewing gum; Chewing Gum - analysis; Diffusion; Flavor release; Food physics; Hydrophobic and Hydrophilic Interactions; Kinetics; Mass Spectrometry; Mastication; Solubility; Sweetening Agents - analysis; Taste; Water - chemistry
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2018.09.002

Dynamic flavor release curves from chewing gum were measured using an Artificial Mouth coupled to the AFFIRM®. A flavor distribution model for chewing gum is proposed, where flavor is present as droplets in both the hydrophilic (water-soluble) and the hydrophobic (water insoluble) parts of the chewing gum and as molecularly dissolved in the hydrophobic part of the gum. During mastication, the flavor droplets in the water-soluble phase are released and responsible for an initial burst release. The flavor droplets captured in the gum-base are pushed towards the interface by mastication and are responsible for the subsequent release. The flavor molecules dissolved in the gum-base, released by diffusion, are only responsible for the release at very long time scales. It was found that the oil-water partition constant is an important parameter to explain the flavor release, where hydrophobic components show slower and longer release, while more hydrophilic components show more burst release. [Display omitted] •Initial flavor release is primarily induced due to the washing out of the water phase.•Flavor release at later times is caused by release of oil + flavor droplets during mastication.•Release of flavors through diffusion is negligible.•The hydrophobicity of the flavor compound predicts its release from the chewing gum.•Less than 4% of the flavor is released during a 15 min mastication period.