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

Yıl 2023, Cilt: 48 Sayı: 3, 509 - 509, 16.06.2023

Pinar Uzun , Ahmet Emir Özünal Melis Ayabakan Hakan Başkaya Nuray Doğan Sonay Merve Gülay Büşra Hantal Melike Üner Aslı Barla Demirkoz

Bu makalenin ilk hali 1 Nisan 2022 tarihinde yayımlandı. https://dergipark.org.tr/tr/pub/gida/issue/69251/1022692

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

Destekleyen Kurum

TUBİTAK-TEYDEB

Proje Numarası

3180337

Teşekkür

This work was supported by the TUBITAK (The Scientific and Technological Research Council of Turkey) [Grant Number TEYDEB 3180337]. The authors also thank the Aromsa Flavors and Food Additives Inc. Co., Kocaeli, Turkey and are grateful to Murat YASA and Melis YASA for their support in this study.

Düzeltme: 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/issue/69251/1022692

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

Proje Numarası

3180337

Kaynakça

• Boland, A.B., Delahunty, C.M. (2006). Van Ruth, S.M. Influence of the texture of gelatin gels and pectin gels on strawberry flavuor release and perception. Food chemistry 96(3): 452-460. doi:10.1016/j.foodchem.2005.02.027.
• Bonneau, A., Boulanger, R., Lebrun, M., Maraval, I., Valette, J., Guichard, É., Gunata, Z. (2018). Impact of fruit texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruits. Food chemistry 239: 806-815. doi:10.1016/j.foodchem.2017.07.017.
• Buettner, A., Schieberle, P. (2000). Exhaled odorant measurement (EXOM)-a new approach to quantify the degree of in-mouth release of food aroma compounds. LWT-Food Science and Technology 33(8): 553-559. doi:10.1006/fstl.2000.0708.
• Buettner, A., Otto, S., Beer, A., Mestres, M., Schieberle, P., Hummel, T. (2008). Dynamics of retronasal aroma perception during consumption: Cross-linking on-line breath analysis with medico-analytical tools to elucidate a complex process. Food Chemistry 108(4): 1234-1246. doi:10.1016/j.foodchem.2007.03.042.
• Carroll, T.J., Feinerman, D., Huzinec, R.J., Piccolo, D.J. (1984). U.S. Patent No. 4. 485,118. Washington, DC: U.S. Patent and Trademark Office.
• Castro, A.J., Johnson, S.S. (2006). Encapsulated Flavors and Chewing Gum Using Name. U.S. Patent No. 7. 022,352. Washington, DC: U.S. Patent and Trademark Office. dated April 4.
• Cook, D.J., Hollowood, T.A., Linforth, R.S., Taylor, A.J. (2005). Correlating instrumental measurements of texture and flavour release with human perception. International journal of food science & technology 40(6): 631-641. doi:10.1111/j.1365-2621.2005.00973.x.
• Davidson, J.M., Linforth, R.S., Hollowood, T.A., Taylor, A.J. (1999). Effect of sucrose on the perceived flavor intensity of chewing gum. Journal of Agricultural and Food Chemistry 47(10): 4336-4340.
• Davidson, J.M., Linforth, R.S., Hollowood, T.A., Taylor, A.J. (2000). Release of non-volatile flavor compounds in vivo. In: Flavor Release (edited by D.D. Roberts & A.J. Taylor). Washington, DC: American Chemical Society. pages 99–111.
• Du, X., Plotto, A., Baldwin, E., Rouseff, R. (2011). Evaluation of volatiles from two subtropical strawberry cultivars using GC–olfactometry, GC-MS odor activity values, and sensory analysis. Journal of agricultural and food chemistry 59(23): 12569-12577.
• Fenimore, E.L. (2008). Flavourings for Chewing gum. In Formulation and Production of Chewing and Bubble Gum; D. Fritz (Ed.) 2nd. Loughton, Kennedys Book Ltd, London, UK, pages 1-46.
• Fisker, H.O., Nissen, V. (2006). Effect of gum base and bulk sweetener on release of specific compounds from fruit flavoured chewing gum. Developments in food science 43: 429-432. doi:10.1016/S0167-4501(06)80101-9.
• Fritz, D. (eds.), (2008). Formulation and production of chewing and bubble gum. Loughton, Kennedys Book Ltd, London, UK. pages 239-252. Haahr, A.M., Madsen, H., Smedsgaard, J., Bredie, W.L., Stahnke, L.H., Refsgaard, H.H. (2003). Flavor release measurement by atmospheric pressure chemical ionization ion trap mass spectrometry, construction of interface and mathematical modeling of release profiles. Analytical chemistry 75(3): 655-662.
• Hinderink, E.B., Avison, S., Boom, R., Bodnár, I. (2019). Dynamic flavor release from chewing gum: Mechanisms of release. Food Research International 116: 717-723.
• Kataoka, H., Lord, H.L., Pawliszyn, J. (2000). Applications of solid phase microextraction in food analysis. Journal of chromatography 880: 35-62. doi:10.1016/j.foodres.2018.09.002.
• Koliandris, A., Lee, A., Ferry, A.L., Hill, S., Mitchell, J. (2008). Relationship between structure of hydrocolloid gels and solutions and flavour release. Food Hydrocolloids 22(4): 623-630. doi.org:10.1016/j.foodhyd.2007.02.009.
• Lawless, H.T., Hildegarde, H. (1998). Sensory Evaluation of Food: Principles and Practices, Edition 1; Chapman & Hall, New York. chapter 13: pages 1431-450.
• Madene, A., Jacquot, M., Scher, J., Desobry, S. 2006. Flavour encapsulation and controlled release–a review. International journal of food science & technology 41(1): 1-21. doi:10.1111/j.1365-2621.2005.00980.x.
• Merritt, C.G., Wingerd, W.H., Keller, D.J. (1983). Process for Preparing a Time Delayed Release Flavored Chewing Gum Composition. U.S. Patent No. 4. 386,106. Washington, DC: U.S. Patent and Trademark Office. dated May 31.
• Muñoz‐González, C., Rodríguez‐Bencomo, J.J., Moreno‐Arribas, M.V., Pozo‐Bayón, M. Á. (2014). Feasibility and application of a retronasal aroma‐trapping device to study in vivo aroma release during the consumption of model wine‐derived beverages. Food science & nutrition 2(4): 361-370. doi:10.1002/fsn3.111.
• Parliment, T.H. (1998). Applications of a microextraction class separation technique to the analysis of complex flavor mixtures. ACS Publications.
• Pawliszyn, J. (2001). Solid phase microextraction. Headspace Anal Foods Flavors. 73–87.
• Sentko, A., Willibald-Ettle, I. (2012). Isomalt, In Sweeteners and sugar Alternatives in Food Technology, Second ed., Editors: Dr. Kay O'Donnell, Dr. Malcolm W Kearsley, John Wiley& Sons, Ltd. Chapter 11.
• Taylor, A.J., Linforth, R.S.T., Harvey, B.A., Blake, A. (2000). Atmospheric pressure chemical ionisation mass spectrometry for in vivo analysis of volatile flavour release. Food chemistry 71(3): 327-338. doi:10.1016/S0308-8146(00)00182-5