Abstract
The influence of polyol type and particle size on the flavor release profile of chewing gum was investigated in vivo. Four chewing gum samples with an average particle size of 62 or 246 μm for sorbitol and 57 or 184 μm for mannitol were analyzed. Chewing gum formulated with mannitol, in general, had a higher aroma release than chewing gum formulated with sorbitol. Polyol type did not influence the release profile of the high intensity sweeteners (HIS) aspartame and acesulfame K. However, a smaller particle size resulted in a significantly higher release of HIS. The release rate of polyol was not significantly changed by particle size. Sensory analysis was also in agreement with the HIS delivery; the smaller particle size polyol gum was significantly higher in perceived sweetness intensity. In summary, two physical attributes of polyols (solubility and surface area) were reported to uniquely alter the delivery of aroma and taste stimuli.
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