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

摘要

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).