|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.|
Food Process Engineering
|Publication type||Refereed Article in a scientific journal|
|Keyword(s)||APCI-MS - Artificial mouth - Chewing gum - Flavor release - Food physics|
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.