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Flavor release and perception in hard candy: influence of flavor compound-flavor solvent interactions.
AL. Schober, DG. Peterson
J. Agric. Food Chem. 2004 May;52(9):2628-31.
PubMed: 15113169
Abstract
The release kinetics of l-menthol dissolved in propylene glycol (PG), Miglyol, or 1,8-cineole (two common odorless flavor solvents differing in polarity and a hydrophobic flavor compound) were monitored from a model aqueous system via atmospheric pressure chemical ionization mass spectrometry (APCI-MS). Breath analysis was also conducted via APCI-MS to monitor release of l-menthol from hard candy that used PG and Miglyol for l-menthol incorporation. The quantities of l-menthol released when dissolved in PG or Miglyol from the model aqueous system were found to be similar and overall significantly greater in comparison to when dissolved in 1,8-cineole. Analogous results were reported by the breath analysis of hard candy. The release kinetics of l-menthol from PG or Miglyol versus from 1,8-cineole were notably more rapid and higher in quantity. Results from the sensory time-intensity study also indicated that there was no perceived difference in the overall cooling intensity between the two flavor solvent delivery systems (PG and Miglyol).
Associated compounds:
Compound Name
with link to compound page |
Structure | Number of references |
---|---|---|
2,2,4-trimethyl-3-oxabicyclo[2.2.2]octane | 20 |