Related Experiment Videos
Flavor release measurement from gum model system.
Isabel Ovejero-López1, Anne-Mette Haahr, Frans van den Berg
1Department of Food Science-Sensory Science, Food Technology, The Royal Veterinary and Agricultural University, Rolighedsvej 30, 1958 Frederiksberg C, Denmark. iol@kvl.dk
Journal of Agricultural and Food Chemistry
|December 23, 2004
Summary
This study compared instrumental (APCI-MS) and sensory (TI) methods for measuring flavor release from chewing gum. Both techniques effectively differentiated gum compositions, with peppermint oil levels significantly impacting flavor perception and concentration.
Area of Science:
- Food Science
- Analytical Chemistry
- Sensory Science
Background:
- Flavor release is crucial for chewing gum experience.
- Measuring dynamic flavor release requires sophisticated techniques.
- Comparing instrumental and sensory methods provides a comprehensive understanding.
Purpose of the Study:
- To compare atmospheric pressure chemical ionization mass spectroscopy (APCI-MS) with sensory time-intensity (TI) for flavor release analysis.
- To present a data analysis method for individual curves from both techniques.
- To investigate the impact of gum composition on flavor release.
Main Methods:
- Flavor release from a mint-flavored gum model system was measured using APCI-MS and sensory TI.
- A novel data analysis method involved ratio-scaling APCI-MS data and low-pass filtering both datasets.
- Principal component analysis (PCA) was employed for graphical display and product differentiation.
Main Results:
- Both APCI-MS and sensory TI provided comparable information on product differentiation.
- Increased peppermint oil levels (0.5-2% w/w) in gum significantly affected retronasal concentration and perceived flavor.
- The effect of sweeteners (sorbitol or xylitol) on flavor release was less pronounced.
Conclusions:
- Instrumental (APCI-MS) and sensory (TI) methods can effectively measure differences in chewing gum composition.
- Peppermint oil concentration is a key factor influencing flavor release dynamics.
- Discrepancies between methods may stem from sensory adaptation and differing detection sensitivities.