Investigating the effect of gum base components on chewing gum quality and aroma release mechanism: In-vitro kinetic modeling
Küçük Resim Yok
Tarih
2024
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study, the effects of main gum base components, namely butyl rubber, polyvinyl acetate and natural resin, on the aroma (menthol) release mechanism and quality of sugar-free chewing gums were investigated. According to the results, the sensory evaluation of aroma release was closely similar to the analysis performed with the GC-MS equipment. The Korsmeyer-Peppas model was the best model explaining the menthol release from chewing gum, and it was found that the release was mostly in the form of Fickian diffusion. The polyvinyl acetate had the greatest effect on the aroma release, and the aroma intensity increased in parallel with the ratio in the formulations. According to the optimization results, softening temperatures and instrumental hardness of the sample, which showed the highest aroma durability were found to be 80.00 degrees C and 22.45 N.
Açıklama
Anahtar Kelimeler
Chewing gum, Gum base, Menthol, Release kinetics
Kaynak
Food Chemistry
WoS Q Değeri
N/A
Scopus Q Değeri
Q1
Cilt
442
