Effect of gum base and bulk sweetener on release of specific compounds from fruit flavoured chewing gum

Abstract

Abstract The effect of gum base composition and type of bulk sweetener used in chewing gum on release of different volatile flavour compounds, all present in an artificial fruit flavour, was investigated. Release of single flavour compounds from chewing gum to the nose space during chewing was measured by APCI-MS. Both the gum base composition—one being more polar than the other—and the type of bulk sweetener (sorbitol, xylitol and mannitol, respectively) were found to affect the release of the flavour compounds investigated. Using the more polar gum base, more of the flavour compounds were released during chewing. Using mannitol as the bulk sweetener, more of the flavour compounds were released during chewing.