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Real-Time Release of Volatile and Non-Volatile Components from Chewing Gum Using a Mechanical Chewing Device.

机译：使用机械咀嚼装置实时释放口香糖中的挥发性和非挥发性成分。

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摘要

To date, the majority of research on chewing gum has been conducted using human subjects in conjunction with time-intensity sensory analysis and/or real-time mass spectrometry techniques (proton transfer reaction mass spectrometry [PTR-MS] or atmospheric pressure chemical ionization [API-MS]). The disadvantages of human subjects include their tremendous variability (salivary flow rate, masticatory force, mouth volume, mastication rate, respiration rate and others), low throughput of samples, and necessary training and compensation. For these reasons, it is desirable to fabricate a chewing device to simulate human mastication. Using this device, formulation and ingredient effects could be elucidated without convolution by inter-individual differences. The trade-off, however, is a lack of end-user perception, a potentially large capital investment, and difficulty replicating the conditions associated with human mastication.;In the work presented herein, we have developed such a chewing device to be used as a screening tool for ingredients and formulation effects in chewing gum. The device simplifies the chewing process so a more basic understanding of the release of volatile and non-volatile components from chewing gum can be achieved.;Following the construction of the chewing device, suitable methodology was developed to examine the release of volatile aroma compounds into the air (using PTR-MS or API-MS). Aroma compounds extracted in the simulated saliva were evaluated using GC-FID. Non-volatile compounds (polyols and high potency sweeteners) extracted into simulated saliva were measured using HPLC-MS and UPLC-MS.;Conducting a mass balance of chewing gum components validated the device and methodology. Analysis of chewing gum after simulated mastication revealed that a large portion of the aroma compounds remained in the bolus after 21 min of simulated mastication; only a small portion were found in the air and simulated saliva; the amount depended on the properties of the aroma compound. The water-soluble compounds, however, were almost entirely depleted from the chewing gum after 21 min.;In the second study, the chewing device was used to evaluate ingredients designed to delay the release of acesulfame-K (Ace-K), a high potency sweetener commonly used in chewing gum, from chewing gum during mastication. A response surface experimental design was used to optimize the entrapment of Ace-K in polyvinyl acetate (PVA). Three parameters were examined (particle size of Ace-K, total particle size, and core to matrix ratio) at three levels. Embodiments were incorporated into chewing gum containing no high-potency sweetener. Release was examined using the chewing device connected to a fraction collector sampling at 1 min intervals. Ace-K concentrations (mg/ml) were evaluated using UPLC-MS. Statistical analysis revealed the optimum conditions for delayed release (from 11-21 min) to be smaller Ace-K particles with larger total particle size.;The third study examined how differences in gum hardness affected the release of volatile aroma compounds and Ace-K. Three chewing gum formulations contained different levels of glycerin (3%, 6% or 9%). Static headspace was used as a measure of the effect of the matrix on volatility. Samples were masticated in the chewing device and the release of volatile aroma compounds was measured using an API-MS. Ace-K release was quantified at 1 min intervals using UPLC-MS. There were no significant differences in maximum intensity between the three chewing gums for the three volatile compounds (ethyl butyrate, isoamyl acetate, and limonene). Vapor pressure also was not significantly different between the three samples. These results potentially indicate that differences in perception between gums of differing textures are due to consumer perception and/or mastication rate and not differences in flavor release caused by the matrix or resistance to mass transfer.
机译：迄今为止，大多数关于口香糖的研究都是利用人类受试者结合时间强度感官分析和/或实时质谱技术（质子转移反应质谱[PTR-MS]或大气压化学电离[ API-MS]）。人类受试者的劣势包括其巨大的可变性（唾液流速，咀嚼力，口腔体积，咀嚼速率，呼吸速率等），样品通量低以及必需的训练和补偿。由于这些原因，期望制造一种咀嚼装置以模拟人的咀嚼。使用该设备，无需因个体差异而产生卷积，就可以阐明配方和成分的效果。但是，这种权衡是缺乏最终用户的认知，潜在的大量资本投资以及难以复制与人类咀嚼有关的状况。在本文介绍的工作中，我们开发了一种咀嚼装置，可用于口香糖中成分和配方效果的筛选工具。该设备简化了咀嚼过程，因此可以更基本地了解口香糖中挥发性和非挥发性成分的释放。；在咀嚼设备的构造之后，开发了合适​​的方法来检查挥发性香气化合物向口香糖中的释放。空气（使用PTR-MS或API-MS）。使用GC-FID对模拟唾液中提取的香气化合物进行了评估。使用HPLC-MS和UPLC-MS测定了提取到模拟唾液中的非挥发性化合物（多元醇和高效甜味剂）的含量。进行口香糖成分的质量平衡验证了该装置和方法的有效性。模拟咀嚼后的口香糖分析表明，模拟咀嚼21分钟后，大剂量的香气化合物仍保留在推注中。在空气和模拟唾液中仅发现一小部分；含量取决于香精化合物的特性。然而，水溶性化合物在21分钟后几乎全部从口香糖中消耗掉；在第二项研究中，该咀嚼装置用于评估旨在延缓乙酰磺胺酸钾（Ace-K）释放的成分。咀嚼型口香糖中常用的高效甜味剂。响应表面实验设计用于优化Ace-K在聚乙酸乙烯酯（PVA）中的包封。在三个级别上检查了三个参数（Ace-K的粒径，总粒径和核心与基质的比例）。将实施方案掺入不含高效甜味剂的口香糖中。使用连接到馏分收集器的咀嚼装置以1分钟的间隔进行采样，检查释放情况。使用UPLC-MS评估Ace-K浓度（mg / ml）。统计分析表明，延迟释放（从11-21分钟开始）的最佳条件是较小的Ace-K颗粒且总粒径较大。;第三项研究考察了树胶硬度的差异如何影响挥发性香气化合物和Ace-K的释放。三种口香糖配方含有不同水平的甘油（3％，6％或9％）。静态顶空用于衡量基质对挥发性的影响。在咀嚼装置中咀嚼样品，并使用API​​-MS测量挥发性香气化合物的释放。使用UPLC-MS每隔1分钟对Ace-K释放进行定量。三种挥发性化合物（丁酸乙酯，乙酸异戊酯和li烯）的三种口香糖之间的最大强度没有显着差异。蒸汽压力在三个样品之间也没有显着差异。这些结果潜在地表明，不同质地的口香糖之间的感知差异是由于消费者的感知和/或咀嚼速率，而不是由于基质或对传质的阻力而导致的风味释放差异。

著录项

  • 作者

    Krause, Andrea Jean.;

  • 作者单位

    University of Minnesota.;

  • 授予单位 University of Minnesota.;
  • 学科 Agriculture Food Science and Technology.
  • 学位 Ph.D.
  • 年度 2010
  • 页码 180 p.
  • 总页数 180
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

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