Abstract
Equilibrium headspace gas chromatography was used to measure quantity and composition of flavor released from dentifrices into the headspace of sealed vials. Dentilfrice formulations varying in composition were analyzed for volatile flavor components after thermodynamic equilibrium between the gas (headspace air) and liquid phase (dentifrice) was established. Comparison of dentifrice formulations allowed for determination of the effect of individual components of flavor binding. This information is useful to formulators, since knowing the extent of the effect of dentifrince components on flavor release allows the formulator to intelligently modify the dentifrice components/flavor. This technique is advantageous over the previously reported kinetic procedure in that the results of equilibrium headspace gas chromatography are not complicated by the effect of varied viscosity.
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