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

Bu makalenin ilk hali 1 Nisan 2022 tarihinde yayımlandı. https://dergipark.org.tr/tr/pub/gida/article/1022692

Düzeltme Notu

Daha önce GIDA dergisinde basılmış olan bu makaleye düzeltme olarak bir yazar ismi eklenmiştir.

Öz

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.

Anahtar Kelimeler

• Aromalı Sakız
• Aroma Kalıcılığı
• Retronazal Aroma Yakalama Cihazı
• Duyusal Değerlendirme Teknikleri

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

Bu makalenin ilk hali 1 Nisan 2022 tarihinde yayımlandı. https://dergipark.org.tr/tr/pub/gida/article/1022692

Düzeltme Notu

This manuscript was printed previously at J of FOOD. An author name added as erratum

Öz

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).

Anahtar Kelimeler

• Flavoured Chewing Gum
• Flavour Permanence
• Retronasal Aroma Trapping Device
• Sensory Evaluation Techniques

Kaynakça

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