Abstract
The aim was to devise a method for the measurement of total surface area and weight, as well as saliva weight, for a gelatin-based confectionery gel over the course of human mastication for input into separate modelling of flavour release. The method is based on an alcohol rinse to remove saliva, followed by immersion in amaranth dye to give a thin surface dye layer coating the gel fragments. Total surface area is then found by measurement of quantity of absorbed dye. The resulting time profiles for the six panellists showed that surface area reached a maximum of 3000 mm2 with the 4.28 g gel weight being consumed over 41 to 64 sec with differing numbers of swallows (4-6) and chews (52-103). Calculated total relative saliva weights, 498-993 g kg−1, and flow rates, 2.8-5.6 g min−1, were towards the upper range of those reported in the literature.
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