Effect of sucrose on the perceived flavor intensity of chewing gum.
The release of sucrose and menthone from chewing gum was measured in-mouth and in-nose, respectively, during eating. Swabs of saliva were taken from the tongue and analyzed using a rapid, direct liquid-mass spectrometry procedure. Menthone concentration in-nose was monitored on a breath-by-breath basis using direct gas phase atmospheric pressure chemical ionization-mass spectrometry. Simultaneously with the volatile release, trained panelists followed the change in mint flavor by time-intensity (TI) analysis. Two types of commercial chewing gum were analyzed. Both showed that the panelists perception of mint flavor followed sucrose release rather than menthone release. The temporal analysis of the chemical stimuli, with simultaneous TI analysis, provided unequivocal evidence of the perceptual interaction between nonvolatile and volatile flavor compounds from chewing gum.
Davidson
J M
JM
Samworth Flavor Laboratory, Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, U.K.
Linforth
R S
RS
Hollowood
T A
TA
Taylor
A J
AJ
D001944:Breath Tests; D002638:Chewing Gum / Q000032:analysis*; D004435:Eating; D005421:Flavoring Agents / Q000032:analysis*; D006801:Humans; D008610:Menthol; D012463:Saliva / Q000378:metabolism; D013395:Sucrose / Q000032:analysis*; D013649:Taste; D013729:Terpenes / Q000032:analysis*; D013997:Time Factors
D002638:Chewing Gum; D005421:Flavoring Agents; D013729:Terpenes; D008610:Menthol; D013395:Sucrose; C019466:menthone