Variation in aroma release between panellists consuming different types of confectionary

Abstract

ABSTRACTVariation in in vivo volatile release was studied using atmospheric pressure chemical ionization–mass spectrometry. The extent of variation in in vivo flavour release was related to the partitioning behaviour of the compound. Compounds with highest air/water partition coefficients (Kaw) showed more variation in release than those with low Kaw values. Sample matrix components (such as lipid) have the potential to influence the air/product partition coefficient. If they reduce the partition coefficient they can reduce the variation in volatile release. Variation in release was assessed for menthone from a series of five different sample types. Chewing gum gave the most consistent release, which was attributed to the consistency of chewing in oral processing and volatile delivery. The least consistent release intensity was associated with the boiled sweet, which may have resulted in substantial variation in oral processing and hence volatile delivery. A study of a panel of 50 people showed that there were strong correlations in the intensity of volatile release across sample types. Panellists who released high concentrations of volatiles into their breath from one sample type would typically do so for another. Equally, panellists who released lower amounts from one sample type would also release less from others. Some differences in the intensity of aroma release were observed between sample types. These appear to be related to textural differences between samples, which would affect oral processing. Copyright © 2011 John Wiley & Sons, Ltd.