Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 541604
Title Dynamic flavor release from chewing gum : Mechanisms of release
Author(s) Hinderink, Emma B.A.; Avison, Shane; Boom, Remko; Bodnár, Igor
Source Food Research International (2018). - ISSN 0963-9969 - 7 p.
DOI https://doi.org/10.1016/j.foodres.2018.09.002
Department(s) Food Process Engineering
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2018
Keyword(s) APCI-MS - Artificial mouth - Chewing gum - Flavor release - Food physics
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.

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