دورية أكاديمية
Investigating the effect of gum base components on chewing gum quality and aroma release mechanism: In-vitro kinetic modeling.
| العنوان: | Investigating the effect of gum base components on chewing gum quality and aroma release mechanism: In-vitro kinetic modeling. |
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| المؤلفون: | Alaçam M; Continental Confectionery Company R&D Center, Corlu, Tekirdag, Turkey., Çinsar M; Continental Confectionery Company R&D Center, Corlu, Tekirdag, Turkey., Gunes R; Department of Food Engineering, Faculty of Engineering, Kirklareli University, Kirklareli 39100, Turkey., Bölük E; Department of Food Engineering, Faculty of Agriculture, Tekirdag Namik Kemal University, Tekirdag 59030, Turkey., Atik DS; Department of Food Engineering, Faculty of Agriculture, Tekirdag Namik Kemal University, Tekirdag 59030, Turkey., Palabiyik I; Department of Food Engineering, Faculty of Agriculture, Tekirdag Namik Kemal University, Tekirdag 59030, Turkey. Electronic address: ipalabiyik@nku.edu.tr. |
| المصدر: | Food chemistry [Food Chem] 2024 Jun 01; Vol. 442, pp. 138486. Date of Electronic Publication: 2024 Jan 17. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| أسماء مطبوعة: | Publication: Barking : Elsevier Applied Science Publishers Original Publication: Barking, Eng., Applied Science Publishers. |
| مواضيع طبية MeSH: | Chewing Gum*/analysis , Menthol*, Odorants ; Polyvinyls |
| مستخلص: | 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 °C and 22.45 N. Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (Copyright © 2024 Elsevier Ltd. All rights reserved.) |
| فهرسة مساهمة: | Keywords: Chewing gum; Gum base; Menthol; Release kinetics |
| المشرفين على المادة: | 32K497ZK2U (polyvinyl acetate) 0 (Chewing Gum) 1490-04-6 (Menthol) 0 (Polyvinyls) |
| تواريخ الأحداث: | Date Created: 20240120 Date Completed: 20240214 Latest Revision: 20240214 |
| رمز التحديث: | 20240214 |
| DOI: | 10.1016/j.foodchem.2024.138486 |
| PMID: | 38244442 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1873-7072 |
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| DOI: | 10.1016/j.foodchem.2024.138486 |