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This is only an excerpt of the full article that appeared in P&F Magazine. The full content is not currently available online.

Specifically, they looked at the effect on texture, flavor release and sensory perception effects on sugar-free chewing gum.

According to the paper:

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 triacetin formulated sample in comparison to those with propylene glycol, medium chained triglycerides, or no flavor solvents. 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.

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