97-10 |
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T. D. CLARK1, P. R. Williams2, and S. H. Wolf2. (1) Sensory, Robertet Flavors, Inc., 10 Colonial Dr., Piscataway, NJ 08854-6840, (2) Flavor Applications, Robertet Flavors, Inc., 10 Colonial Dr., Piscataway, NJ 08854-6840 Menthol is a common ingredient used in many products and is known as one of the most important flavoring chemicals in the tobacco and pharmaceutical industry. Ingredients such as flavors may change the perception of bitterness and cooling in a finished product. In a previous study it was found that level and isomeric form of menthol is related to the perception of bitterness in a model lozenge system. Further evaluation of commercial products showed that the incorporation of flavor inversely affected the perception of bitterness versus the amount of menthol. This study evaluates the effect of flavor in a model lozenge system containing various levels of l-menthol. A trained DA panel (n=10) used two taste, three flavor, and three mouth-sensation terms to describe the samples. Traditional mint flavors were evaluated along with non-mint flavors. The intensity of all attributes was evaluated. The unflavored l-menthol samples were characterized as having a higher intensity of bitterness and menthol flavor than the non-mint flavored menthol samples at equivalent menthol levels. The intensity of all attributes depended upon the concentration level of the l-menthol samples evaluated. The results indicate that when a non-mint flavor is added to the menthol lozenges or a mint flavor that is not derived from peppermint (i.e. spearmint); perception of the attributes bitterness and menthol flavor was inversely perceived. Even in samples with varying menthol contents, non-menthol flavored samples were rated equal in the attributes of bitterness and menthol. In each case, menthol flavored products were generally rated higher in the attributes of bitterness and menthol flavor than non-menthol flavored products regardless of actual menthol content.
Session 97, Sensory Evaluation: Analytical testing
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