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A STUDY OF THE FATE OF ASPARTAME AND FLAVOUR MOLECULES IN CHEWING GUM UTILIZING LC/MS/MS AND GC/MS

机译：利用LC / MS / MS和GC / MS在口香糖中的阿斯巴甜和风味分子的命运研究

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Chewing gum is enjoyed universally by young and old alike. New product introductions are dominated by sugar-free gum and in recent years, growth in this sector has outpaced that of the traditional sugar gum. It has been promoted for oral health by preventing tooth decay and freshening breath. Other products promote teeth whitening or remineralization of the tooth enamel. Beyond physical and perceptual benefits, chewing gum has also been shown to help improve people's ability to learn, retain, and retrieve information.

机译：嚼口香糖被年轻人和老年人普遍地享用。新产品介绍是由无糖胶的主导，近年来，这一部门的增长超出了传统的糖胶。通过防止蛀牙和清新的气息，它已被促进口腔健康。其他产品促进牙齿美白或牙釉质的再矿化。超越身体和感知益处，还显示口香糖，有助于提高人们学习，保留和检索信息的能力。

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来源
《International Flavor Conference》|2010年||共9页
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作者
Sharon M. Brown; Lulu S. Henson; Richard D. Hiserodt;
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中图分类食品化学;
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A STUDY OF THE FATE OF ASPARTAME AND FLAVOUR MOLECULES IN CHEWING GUM UTILIZING LC/MS/MS AND GC/MS

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