Flavor Release and Perception in Hard Candy:  Influence of Flavor Compound−Flavor Solvent Interactions

• Published in: Journal of agricultural and food chemistry Vol. 52; no. 9; pp. 2628 - 2631
• Main Authors: Schober, Amanda L, Peterson, Devin G
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 05.05.2004
• Subjects: 1,8-cineole; Adult; Biological and medical sciences; breath analysis release profile; Breath Tests; candy; Candy - analysis; confectionery industry; Confectionery products and chocolate industries, honey; cooling intensity; Cyclohexanols - analysis; Cyclohexanols - chemistry; essential oils; Eucalyptus; eucalyptus oil; Female; flavor; flavor compounds; flavor intensity; Flavoring Agents - analysis; Flavoring Agents - chemistry; food chemistry; Food industries; food matrix; food processing; food quality; Fundamental and applied biological sciences. Psychology; Humans; Kinetics; L-menthol; Male; menthol; Menthol - analysis; Menthol - chemistry; Miglyol; Monoterpenes - analysis; Monoterpenes - chemistry; propylene glycol; Propylene Glycol - chemistry; saliva; sensory evaluation; solvents; Solvents - chemistry; Taste; Triglycerides; Water; water solubility; 3-p-Menthanol; flavor perception; hard candy; propylene glycol; flavor compound-flavor solvent interactions; Molecular interaction; L-menthol; Flavor; Perception; Flavor release; Sweets; Solvent; 1,8-cineole; Confectionery product; Release; Miglyol
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf0354287

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). Keywords: Flavor release; flavor perception; hard candy; flavor compound−flavor solvent interactions; l-menthol; 1,8-cineole; propylene glycol; Miglyol