Investigating the effect of gum base components on chewing gum quality and aroma release mechanism: In-vitro kinetic modeling

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dc.authoridpalabiyik, ibrahim/0000-0001-8850-1819
dc.contributor.authorAlacam, Muemin
dc.contributor.authorCinsar, Merve
dc.contributor.authorGunes, Recep
dc.contributor.authorBoluk, Esra
dc.contributor.authorAtik, Didem Sozeri
dc.contributor.authorPalabiyik, Ibrahim
dc.date.accessioned2024-10-29T17:58:25Z
dc.date.available2024-10-29T17:58:25Z
dc.date.issued2024
dc.departmentTekirdağ Namık Kemal Üniversitesi
dc.description.abstractIn 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.
dc.identifier.doi10.1016/j.foodchem.2024.138486
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid38244442
dc.identifier.scopus2-s2.0-85184840150
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2024.138486
dc.identifier.urihttps://hdl.handle.net/20.500.11776/14298
dc.identifier.volume442
dc.identifier.wosWOS:001169995400001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectChewing gum
dc.subjectGum base
dc.subjectMenthol
dc.subjectRelease kinetics
dc.titleInvestigating the effect of gum base components on chewing gum quality and aroma release mechanism: In-vitro kinetic modeling
dc.typeArticle

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