18C-36 |
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R. V. POTINENI and D. G. Peterson. Dept. of Food Science, Pennsylvania State Univ., 111 Borland Lab., University Park, PA 16802 Flavor perception can be better understood by combining analytical methods which can monitor the release profiles of key flavor stimuli in vivo in conjunction with sensory panel analysis. For example, previous studies on the flavor perception of chewing gum have correlated mint flavor intensity to the sucrose concentration, suggesting taste-aroma interactions. Chewing gum is commonly formulated with numerous types of flavor stimuli, such as aroma compounds, sweeteners, cooling agents and warming agents. Hence, chewing gum systems can serve as a food model to better understand potential perceptual interactions among flavor compounds and how they relate to flavor perception in general. The objective of this study was to develop real-time analytical techniques that can chemically monitor the release of flavor stimuli from chewing gum in vivo. The flavor release properties of wintergreen chewing gum (sugar and sugarless) were analytically characterized in vivo for three panelists over a 30-min (chewing time). Non-volatile flavor compounds were measured in triplicate via High Performance Liquid Chromatography (HPLC) coupled with electrospray ionization mass spectroscopy (ESI-MS)/Ultraviolet (UV)/Refractive index detector (RID). Volatile flavor compounds were monitored via breath-by-breath analysis using a modified atmospheric pressure chemical ionization-mass spectrometer (APCI-MS). A 0.5g spit sample was determined to be adequate to track the non-volatile flavor compounds such as sweeteners, physiological cooling and warming agents at any given time. Artificial sweeteners (aspartame and acesulfame-K), cooling agents (W-23; W-3) and warming agents (Vinyl butyl ether) were monitored using HPLC-ESI (positive-ion mode), while the sugar/sugar alcohol compounds via HPLC–RID. Key wintergreen odorants (menthol, methyl salicylate, anethole, etc.) were successfully monitored directly from the breath via APCI (positive-ion mode). Furthermore, the quantitative data per panelist was found to be reproducible. Understanding flavor interactions among volatile and non-volatile compounds would provide new information to the food industry to better tailor the flavor perception of foods.
Session 18C, Food Chemistry: Food composition, analysis and volatiles
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |