Flavor release measurement from gum model system

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Flavor release measurement from gum model system. / Ovejero-López, I.; Haahr, A.-M.; van den Berg, Frans W.J.; Bredie, Wender.

In: Journal of Argicultural and Food Chemistry, Vol. 52, No. 26, 2004, p. 8119-8126.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Ovejero-López, I, Haahr, A-M, van den Berg, FWJ & Bredie, W 2004, 'Flavor release measurement from gum model system', Journal of Argicultural and Food Chemistry, vol. 52, no. 26, pp. 8119-8126. https://doi.org/10.1021/jf048716r

APA

Ovejero-López, I., Haahr, A-M., van den Berg, F. W. J., & Bredie, W. (2004). Flavor release measurement from gum model system. Journal of Argicultural and Food Chemistry, 52(26), 8119-8126. https://doi.org/10.1021/jf048716r

Vancouver

Ovejero-López I, Haahr A-M, van den Berg FWJ, Bredie W. Flavor release measurement from gum model system. Journal of Argicultural and Food Chemistry. 2004;52(26):8119-8126. https://doi.org/10.1021/jf048716r

Author

Ovejero-López, I. ; Haahr, A.-M. ; van den Berg, Frans W.J. ; Bredie, Wender. / Flavor release measurement from gum model system. In: Journal of Argicultural and Food Chemistry. 2004 ; Vol. 52, No. 26. pp. 8119-8126.

Bibtex

@article{6c33dfa0a1be11ddb6ae000ea68e967b,
title = "Flavor release measurement from gum model system",
abstract = "Flavor release from a mint-flavored chewing gum model system was measured by atmospheric pressure chemical ionization mass spectroscopy (APCI-MS) and sensory time−intensity (TI). A data analysis method for handling the individual curves from both methods is presented. The APCI-MS data are ratio-scaled using the signal from acetone in the breath of subjects. Next, APCI-MS and sensory TI curves are smoothed by low-pass filtering. Principal component analysis of the individual curves is used to display graphically the product differentiation by APCI-MS or TI signals. It is shown that differences in gum composition can be measured by both instrumental and sensory techniques, providing comparable information. The peppermint oil level (0.5−2% w/w) in the gum influenced both the retronasal concentration and the perceived peppermint flavor. The sweeteners' (sorbitol or xylitol) effect is less apparent. Sensory adaptation and sensitivity differences of human perception versus APCI-MS detection might explain the divergence between the two dynamic measurement methods.",
author = "I. Ovejero-L{\'o}pez and A.-M. Haahr and {van den Berg}, {Frans W.J.} and Wender Bredie",
note = "Kode for udgivelsesland: 'gb' Kode for bibliotekets beholdning: 'modtaget' Ukendte organisationer '\'Danish Institute for Fisheries Research\', \'Lyngby, Denmark\', \'F{\o}devarekvalitet og teknologi\''",
year = "2004",
doi = "10.1021/jf048716r",
language = "English",
volume = "52",
pages = "8119--8126",
journal = "Journal of Argicultural and Food Chemistry",
publisher = "American Chemical Society",
number = "26",

}

RIS

TY - JOUR

T1 - Flavor release measurement from gum model system

AU - Ovejero-López, I.

AU - Haahr, A.-M.

AU - van den Berg, Frans W.J.

AU - Bredie, Wender

N1 - Kode for udgivelsesland: 'gb' Kode for bibliotekets beholdning: 'modtaget' Ukendte organisationer '\'Danish Institute for Fisheries Research\', \'Lyngby, Denmark\', \'Fødevarekvalitet og teknologi\''

PY - 2004

Y1 - 2004

N2 - Flavor release from a mint-flavored chewing gum model system was measured by atmospheric pressure chemical ionization mass spectroscopy (APCI-MS) and sensory time−intensity (TI). A data analysis method for handling the individual curves from both methods is presented. The APCI-MS data are ratio-scaled using the signal from acetone in the breath of subjects. Next, APCI-MS and sensory TI curves are smoothed by low-pass filtering. Principal component analysis of the individual curves is used to display graphically the product differentiation by APCI-MS or TI signals. It is shown that differences in gum composition can be measured by both instrumental and sensory techniques, providing comparable information. The peppermint oil level (0.5−2% w/w) in the gum influenced both the retronasal concentration and the perceived peppermint flavor. The sweeteners' (sorbitol or xylitol) effect is less apparent. Sensory adaptation and sensitivity differences of human perception versus APCI-MS detection might explain the divergence between the two dynamic measurement methods.

AB - Flavor release from a mint-flavored chewing gum model system was measured by atmospheric pressure chemical ionization mass spectroscopy (APCI-MS) and sensory time−intensity (TI). A data analysis method for handling the individual curves from both methods is presented. The APCI-MS data are ratio-scaled using the signal from acetone in the breath of subjects. Next, APCI-MS and sensory TI curves are smoothed by low-pass filtering. Principal component analysis of the individual curves is used to display graphically the product differentiation by APCI-MS or TI signals. It is shown that differences in gum composition can be measured by both instrumental and sensory techniques, providing comparable information. The peppermint oil level (0.5−2% w/w) in the gum influenced both the retronasal concentration and the perceived peppermint flavor. The sweeteners' (sorbitol or xylitol) effect is less apparent. Sensory adaptation and sensitivity differences of human perception versus APCI-MS detection might explain the divergence between the two dynamic measurement methods.

U2 - 10.1021/jf048716r

DO - 10.1021/jf048716r

M3 - Journal article

C2 - 15612805

VL - 52

SP - 8119

EP - 8126

JO - Journal of Argicultural and Food Chemistry

JF - Journal of Argicultural and Food Chemistry

IS - 26

ER -

ID: 7937561