Dynamic flavor release from chewing gum: Mechanisms of release

Emma B.A. Hinderink, Shane Avison, Remko Boom, Igor Bodnár*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

1 Citation (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)717-723
JournalFood Research International
Volume116
Early online date7 Sep 2018
DOIs
Publication statusPublished - Feb 2019

Keywords

  • APCI-MS
  • Artificial mouth
  • Chewing gum
  • Flavor release
  • Food physics

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