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Journals / Gıda / 2022 / Cilt: 47 - Sayı: 3

INVESTIGATION OF FLAVOUR PERMANENCE OF STRAWBERRY AND WATERMELON FLAVOURED CHEWING GUMS BY USING RETRONASAL AROMA TRAPPING DEVICE AND SENSORY ANALYSIS TECHNIQUES

ÇİLEK VE KARPUZ AROMALI SAKIZLARDA AROMA KALICILIĞININ RETRONAZAL AROMA YAKALAMA CİHAZI VE DUYUSAL ANALİZ TEKNİKLERİ KULLANILARAK ARAŞTIRILMASI

Pinar UZUN
Ahmet Emir ÖZÜNAL
Hakan BAŞKAYA
Nuray DOĞAN
Sonay Merve GÜLAY
Büşra HANTAL
Aslı BARLA DEMİRKOZ
Journal
Gıda
Pages
408–419
Publication Date
2022-04-01
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

According to all sensory and instrumental analyzes, watermelon flavour was perceived as watermelon taste both at the 45th min and at the end of shelf life (equal to 12 months).

📌 3 Key Takeaways

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Objective & Hypothesis:Combining in vivo instrumental analysis with sensory evaluation techniques to analyze the release of volatile components from the gum matrix is gaining importance due to the flavour expectations of consumers.
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Key Findings & Data:The in vivo experiment with retronasal aroma trapping device showed that selected compounds were quite intense in the first 5 min of breath, and they were also detected in the 45th min of chewing.
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Conclusion & Impact:According to all sensory and instrumental analyzes, watermelon flavour was perceived as watermelon taste both at the 45th min and at the end of shelf life (equal to 12 months).
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Aromalı Sakız · Aroma Kalıcılığı · Retronazal Aroma Yakalama Cihazı

Abstract

Combining in vivo instrumental analysis with sensory evaluation techniques to analyze the release of volatile components from the gum matrix is gaining importance due to the flavour expectations of consumers. Besides consumers’ preferences and quality of flavourings determine the market value of chewing gums. In this study, strawberry and watermelon flavoured chewing gums were prepared and evaluated with both sensory evaluation and analytical techniques by using retronasal aroma trapping device and dynamic headspace analysis - DHA-GC/MS. Ethyl hexanoate and isoamyl acetate were chosen as flavour compounds for strawberry and watermelon flavoured gums to monitor in the study. The in vivo experiment with retronasal aroma trapping device showed that selected compounds were quite intense in the first 5 min of breath, and they were also detected in the 45th min of chewing. The flavour stability of the chewing gums was also monitored for 3 months. According to all sensory and instrumental analyzes, watermelon flavour was perceived as watermelon taste both at the 45th min and at the end of shelf life (equal to 12 months).

Özet

Günümüzde, uçucu bileşenlerin sakız matrisinden salımını analiz etmek amacıyla in vivo enstrümental analiz ile duyusal değerlendirme tekniklerini birleştirmek, tüketicilerin lezzet beklentilerini karşılamak açısından önem kazanmaktadır. Tüketicilerin sakızdaki tercihleri ve kullanılan aromaların kalitesi sakızların piyasa değerini belirlemektedir. Bu çalışmada, çilek ve karpuz aromalı sakızlar, retronazal aroma yakalama cihazı ve dinamik headspace analizi-GC/MS kullanılarak hem duyusal değerlendirme hem de analitik tekniklerle değerlendirilmiştir. Çalışmada çilek ve karpuz aromalı sakızlar, aroma öncülü olarak seçilmiş olan etil heksanoat ve izoamil asetat üzerinden izlenmişlerdir. Retronazal aroma yakalama cihazı ile yapılan in vivo deney, seçilen bileşiklerin nefesin ilk 5 dakikasında oldukça yoğun olduğunu ve çiğnemenin 45. dakikasında bile tespit edildiğini göstermiştir. Sakızların raf ömrü 3 ay boyunca izlenmiştir. Tüm duyusal ve enstrümental analizlere göre, karpuz aroması hem 45. dakika hem de raf ömrünün sonunda (12 aya eşit) yine karpuz tadı olarak algılanmıştır.

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Cite This Article

UZUN, P., ÖZÜNAL, A. E., BAŞKAYA, H., DOĞAN, N., GÜLAY, S. M., HANTAL, B., DEMİRKOZ, A. B. (2022). INVESTIGATION OF FLAVOUR PERMANENCE OF STRAWBERRY AND WATERMELON FLAVOURED CHEWING GUMS BY USING RETRONASAL AROMA TRAPPING DEVICE AND SENSORY ANALYSIS TECHNIQUES. Gıda, Cilt: 47 - Sayı: 3, 408–419. https://ajindex.com/articles/406873

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