Flavor Release and Perception in Hard Candy: Influence of Flavor Compound-Flavor Solvent Interactions

Amanda L. Schober, Devin G Peterson

Research output: Contribution to journalArticlepeer-review

6 Scopus citations

Abstract

The release kinetics of L-menthol dissolved in propylene glycol (PG), Miglyol, or 1,8-cineole (two common odorless flavor solvents differing in polarity and a hydrophobic flavor compound) were monitored from a model aqueous system via atmospheric pressure chemical ionization mass spectrometry (APCI-MS). Breath analysis was also conducted via APCI-MS to monitor release of L-menthol from hard candy that used PG and Miglyol for L-menthol incorporation. The quantities of L-menthol released when dissolved in PG or Miglyol from the model aqueous system were found to be similar and overall significantly greater in comparison to when dissolved in 1,8-cineole. Analogous results were reported by the breath analysis of hard candy. The release kinetics of L-menthol from PG or Miglyol versus from 1,8-cineole were notably more rapid and higher in quantity. Results from the sensory time-intensity study also indicated that there was no perceived difference in the overall cooling intensity between the two flavor solvent delivery systems (PG and Miglyol).

Original languageEnglish (US)
Pages (from-to)2628-2631
Number of pages4
JournalJournal of Agricultural and Food Chemistry
Volume52
Issue number9
DOIs
StatePublished - May 5 2004

Keywords

  • 1,8-cineole
  • Flavor compound-flavor solvent interactions
  • Flavor perception
  • Flavor release
  • Hard candy
  • L-menthol
  • Miglyol
  • Propylene glycol

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